Chocolate Covered Peppermint Crispies Recipes

CHOCOLATE PEPPERMINT COOKIES

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.

CRISPY CHOCOLATE-MINT COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
• Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla and peppermint extract if using, and beat until just combined. Add the flour mixture and beat on low speed until combined. Turn the dough out onto a work surface and knead several times with your hands to bring the dough together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate to chill slightly, about 10 minutes (or refrigerate half the dough and freeze the other half for later use).
• Generously dust a work surface with flour. Place one half of the dough on top and dust with more flour. Roll out into a round slightly less than 1/4-inch thick and about 14 inches in diameter, adding a little more flour as necessary to prevent sticking. If the dough cracks, press it back together with your fingers and smooth with the rolling pin. Use a 2 1/2- to 3-inch round cookie cutter to cut out cookies. Transfer the cookies one of the prepared baking sheets, leaving about 1/2 inch between each cookie. Gather the scraps and refrigerate. Repeat with the second half of the dough.
• Bake, rotating the position of the baking sheets halfway through, until slightly puffed and a shade darker on the underside, about 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely (the cookies will crisp as they cool).
• Gather all of the dough scraps together and roll out in the same manner. Cut out cookies and bake. Discard any remaining scraps.

CHOCOLATE-COVERED PEPPERMINT CRISPIES RECIPE

Steps:

• 1. Spray a 9-by-13-inch baking pan with cooking spray. Set aside. 2. Melt butter in a large pot over low heat. Add mint marshmallows and stir frequently until completely melted. 3. Remove from heat. Add mint extract and cereal. Stir to coat cereal completely. 4. Press mixture into baking pan and even out the top. 5. Place a heatproof bowl over a small saucepan filled with 1 inch of water. Over medium-low heat melt 1 cup of chocolate chips just until smooth. 6. Pour melted chocolate over crisp rice mixture in baking pan and smooth out with offset spatula. Set aside to cool and harden completely. 7. When cooled, loosen sides of pan with a knife and turn out onto a cutting board. Cut into 12 equally sized bars. 8. Melt remaining chocolate chips in heatproof bowl. 9. Spread melted chocolate onto sides and tops of bars and sprinkle with peppermint candy pieces (Images 1 and 2). 10. Allow to cool and harden completely before serving. 11. Store in an airtight container.