PEPPERMINT COOKIES-AND-CREAM COOKIES
These festive cookies are perfect for the holidays, thanks to the generous addition of crushed chocolate sandwich cookies and refreshing peppermint candies. Make sure to chill the dough before baking to ensure a thick and fluffy cookie that your friends and family will enjoy in their holiday tins.
Provided by Food Network
Categories dessert
Time 2h15m
Yield about 25 cookies
Number Of Ingredients 14
Steps:
- Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs, then continue to beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates until evenly dispersed throughout the dough.
- Divide the dough into 3-tablespoon portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
- Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
- Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. Bake one sheet at a time on the center rack until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
PEPPERMINT HOLIDAY COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
- Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g
PEPPERMINT COOKIES
There's a pinch of peppermint candy in every bite of these drop cookies. You can prep the dough in 10 minutes, and they taste so good that you should plan on making more than one batch.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually stir into creamed mixture and mix well. Fold in candy. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 110 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT BAR COOKIES
Bring the holiday cheer with this peppermint bar cookie! Featuring a thin layer of white chocolate bark on top, this minty cookie is simple to make and yields more than enough for any cookie swap.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield About 32 peppermint bar cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚ F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on all sides. Lightly coat with cooking spray. Whisk the flour, salt and baking powder in a medium bowl.
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the food coloring and vanilla and peppermint extracts, scraping down the bowl as needed. Beat in the flour mixture in two batches until just combined.
- Spread the dough in the baking dish, pressing it with your hands until flat and even. Bake until set and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
- As soon as the bars come out of the oven, top with the white chocolate chips in a single layer. Let sit 2 minutes to soften, then spread into a thin layer with an offset spatula. Put the red candy melts in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Transfer to a small resealable plastic bag and snip a corner. Pipe diagonal stripes on top of the white chocolate. Sprinkle with the peppermint candies. Transfer the pan to a rack and let the bars cool completely.
- If the white chocolate is still soft, place the baking dish in the freezer for a few minutes until set. Lift the bars out of the baking dish, peel off the foil and cut into pieces.
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
PEPPERMINT MUFFIN-TIN COOKIES
Thanks to the help of a muffin tin, these peppermint-spiked sugar cookies are perfectly round every single time. They're also easy enough for everyone in the family to pitch in to help. Frozen peppermint patties are stuffed in the middle to ramp up the flavor and provide a hidden surprise with the first bite. No need to decorate after baking -- the sprinkles go right on top before going into the oven so that once they are cool, they are ready to go.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and peppermint extracts and the egg. Turn the mixer to low speed, add the flour mixture and mix until completely incorporated, 1 to 2 minutes.
- Remove half of the dough and set aside. Add 5 to 6 drops of the red food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated.
- Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin. Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look. Place 1 frozen peppermint patty on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan. Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties.
- Sprinkle 1 teaspoon of the red and white sprinkles on top of the dough in each muffin cup to completely cover it. Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes).
- Preheat the oven to 350 degrees F. Bake until the edges are just starting to turn golden, 13 to 15 minutes. Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.
CHOCOLATE PEPPERMINT COOKIES
If ever you are craving something chocolatey and minty these cookies are it!!!!!! Just made them for holiday party and were a hit!!!! They are like a cakey, brownie-y, cookie, that has such a delicious minty flavor. Can play with the ingredients.....the original recipe called for only choc. chips, but i substituted andes candies for 1/2 cup. Going to suggest this recipe use more....it's really to taste, and have fun with!!!! VERY YUMMY!! Got the original from food network.com. A viewer submitted recipe.
Provided by trishaje8
Categories Dessert
Time 38m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 14
Steps:
- For cookies:.
- preheat oven to 350 degrees.
- In med bowl, sift together flour, cocoa powder, baking soda and salt. Set Aside. In a mixer beat together the butter with sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping sides of bowl as necessary. Add in Vanilla. On low speed beat in flour mixture a little at a time. Gently mix in chocolate chips and Mint candies.
- On ungreased cookie sheet, drop teaspoons of batter bout 2 inches apart. bake until cracked on top, about 8-10 min, rotating pan halfway through cooking. cool completely.
- For glaze:.
- in small bowl mix together sugar, mint extract, and water until smooth. transfer mixture to a medium resealable plastic bag and snip corner. Drizzle glaze over cooled cookies. Let cookies stand til set, about 10 minute.
- Can use festive food coloring in glaze, and/or sprinkle some crushed candy canes.
Nutrition Facts : Calories 108.7, Fat 5.3, SaturatedFat 3.2, Cholesterol 19, Sodium 43.9, Carbohydrate 15.3, Fiber 0.8, Sugar 10.2, Protein 1.2
PEPPERMINT MELTAWAYS
This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! -Denise Wheeler, Newaygo, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.
Nutrition Facts : Calories 126 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT COOKIES
Crunchy peppermint candies add flavor and texture to these buttery sugar cookies. Perfect for the holidays!
Provided by Allrecipes Member
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Beat shortening, brown sugar, sugar, milk and vanilla in large bowl of electric mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in 1/2 cup crushed candy. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet.
- Bake 8 to 10 minutes or until lightly browned. Immediately sprinkle each cookie with about 1/4 teaspoon crushed candy. Cool 2 minutes. Remove to rack to cool completely.
- To have enough crushed candy for this recipe, use 9 medium candy canes or 36 peppermint hard candies.
Nutrition Facts : Calories 106.6 calories, Carbohydrate 15.9 g, Cholesterol 5.2 mg, Fat 4.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 95.9 mg, Sugar 9 g
PEPPERMINT CHRISTMAS COOKIES
This recipe is a great one to make for Christmas Cookie Exchanges. These colorful cookies add a real festive treat to any holiday platter. I made these for the first time for a cookie exchange and I made a double batch of green and a double batch of red.
Provided by Pamela
Categories Dessert
Time 15m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Cream together butter, sugar, egg, vanilla, and salt.
- Add coloring and mix well to distribute color evenly.
- Stir in flour.
- Shape in 1 inch balls.
- Place 2 inches apart on ungreased cookie sheet.
- Flatten each by pressing a chocolate in each center.
- Bake at 350 degrees for 10 minutes, or until bottom starts to brown.
PEPPERMINT BARK COOKIES
These cookies have a slight crisp to the outside but a soft, gooey brownie like texture on the inside. They are intense, guaranteed to please any chocolate lover! I built this recipe after studying about ten or so variations, putting together what I thought would make the perfect cookie and if I haven't made I'm pretty darn close! This is the Peppermint Bark Cookie post, I also did a variation with Andes Mints. I added crushed Peppermints to the mix for a lingering, warm, almost spice from the peppermint. The peppermint adds a great crunch within the cookie. And the white chocolate chips add a creamy, smooth, sweet balance to the peppermint and completes the peppermint bark effect of the cookies.
Provided by Jesicakes
Categories Dessert
Time 30m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven until 350ËšF. Prepare baking sheets with silpat mat or parchment paper (two if you have them).
- Crush the candy canes. I used a food processor and pulsed until it was all crushed.
- Whisk together the rice flours, xanthan gum, baking powder, and salt.
- Melt the butter, 60% chocolate, semisweet chocolate chips, and unsweetened chocolate in a microwave safe bowl. Or if you have a double boiler use that. Microwaving chocolate can be tricky, the key is short intervals. I do it in 15-20 second intervals (the closer to completely melted, the shorter the time). It took about 6 times or so. Stir in between every go in the microwave. The chocolate should be smooth without any noticeable chunks. Allow to cool slightly, but still fluid.
- While you're melting the chocolate, beat together the eggs, sugar, and vanilla. Beat on high until light and frothy, about 5 minutes. This step is what will make the cookies have that shiny, crackly exterior.
- Turn the mixer to low, and add the melted chocolate/butter mixture to the eggs.
- Add the flour mixture. Scrape down sides of the bowl to make sure everything is evenly incorporated.
- Mixture should be silky and shiny. Slightly thick but with fluidity.
- Add the 1/2 cup of crushed peppermint, peppermint extract, and the white chocolate chips.
- Drop the cookies onto a baking sheet about 2 inches apart. Dust with the extra crushed peppermint, reserving some for after baking.
- If you only have one baking sheet, prescoop the rest of the dough as well and set aside. Due to the chocolate content, this dough will harden up pretty quickly. It's perfectly fine to bake once they've hardened, but they're more difficult to scoop.
- Bake for 10 minutes, turning half way. Bake until the top looks glossy and cracked.
- The peppermint will have melted in the oven, it will harden back up, but for presentation, sprinkle some fresh peppermint on top if you'd like. Cool on the baking sheet at least 5 minutes. Transfer parchment or mat onto a cooling rack and cool until you can easily peal the cookies off the mat. Cool on cooling rack for another 20-30 minutes until completely cooled. You want to allow the cookies to set.
- These cookies are great when cooled, you can also warm them. They stay great for a few days in an airtight container.
Nutrition Facts : Calories 135.2, Fat 7.5, SaturatedFat 4.4, Cholesterol 26, Sodium 60.3, Carbohydrate 16.7, Fiber 0.8, Sugar 12.9, Protein 2
PEPPERMINT BROWNIE COOKIES
Brownies can be contentious. You may be an edge person or someone who loves middle pieces, a fudgy fanatic or a cakey purist. These cookies will please all brownie lovers, with chewy edges, tender centers and crunch from crushed peppermint candies. While any unsweetened cocoa powder will work in this recipe, Dutch-processed cocoa will make the cookies taste more chocolaty and round out their peppermint flavor. Whisking the eggs and sugars for a long time may seem fussy, but this process gives the cookie body, makes the batter easier to scoop and ensures a shiny top, the hallmark of any good brownie.
Provided by Vaughn Vreeland
Categories cookies and bars, dessert
Time 40m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Put chocolate and ¼ cup/21 grams cocoa powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, and pour over the chocolate. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
- Put the eggs, both sugars and the salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 6 to 8 minutes.
- Stir the chocolate mixture until glossy and smooth. If any solid pieces remain, you can microwave the mixture in 10-second bursts until everything is melted.
- With the mixer on low speed, add the peppermint extract and then the chocolate mixture. Scrape the sides and bottom of the bowl with a spatula, then add the flour and remaining ¼ cup/21 grams cocoa, and mix on low until a few streaks of flour and cocoa remain. Use the spatula to finish folding in the dry ingredients to avoid overmixing. The dough will be looser than traditional cookie dough but not as thin as brownie batter.
- Use a ¼-cup cookie scoop or measuring cup to scoop 12 (2-ounce) balls of batter onto the prepared sheets and bake. After 10 minutes, take the sheets out of the oven and bang them once on the counter to create a craggy surface and dense texture. Sprinkle a bit of crushed peppermint candy in the center of each cookie and return to the oven for another 2 minutes.
- Let cool completely on the baking sheets. The cookies will keep for 4 days in an airtight container at room temperature.
PEPPERMINT SHORTBREAD COOKIES
A festive shortbread cookie with a touch of peppermint. A great use for broken and left over candy canes! As posted by BakedChicago.typepad.com on 12/05/07.
Provided by Amy in Kansas
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
- Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
- Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
- Cool and remove to a wire rack.
- Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.
Nutrition Facts : Calories 93.3, Fat 5.2, SaturatedFat 3.3, Cholesterol 13.7, Sodium 45.8, Carbohydrate 10.9, Fiber 0.2, Sugar 4.7, Protein 0.8
CHOCOLATE CHIP PEPPERMINT COOKIES
A "Christmasy" version of chocolate chip cookies. Use crushed candy canes or the round red and white peppermint hard candies. The shortening helps make them soft.
Provided by Parsley
Categories Drop Cookies
Time 23m
Yield 6 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Beat together the butter, shortening, white sugar, and brown sugar.
- Beat in the eggs, vanilla and almond extract.
- Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture.
- Beat well.
- Stir in the chocolate chips and crushed candy canes.
- Drop onto lightly greased cookie sheets by tsps; keeping 2" apart.
- Bake at 350 for 11-13 minutes or until lightly golden brown around edges.
CHOCOLATE CHIP PEPPERMINT COOKIES
A chocolaty chocolate chip cookie, with peppermint flavoring. This is for kids or adults (I'm a 10 year old.) They taste best when they're still hot.
Provided by GIBBONSS3
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 117.1 calories, Carbohydrate 14.4 g, Cholesterol 18.4 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 97.9 mg, Sugar 8.8 g
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