TRIPLE-CHOCOLATE PEPPERMINT TREATS
Santa is sure to stop by your house if you leave these minty chocolate cookies waiting for him. They're quick and easy for the whole family to make together. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture. Stir in semisweet and bittersweet chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool completely. , For frosting, melt white baking chips in a microwave; stir until smooth. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Add enough milk to reach desired consistency. Frost cookies; sprinkle with peppermint candies.
Nutrition Facts : Calories 99 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-MINT COOKIES WITH PEPPERMINT ICING
I like this one on my cookie tray at Christmas. It's unusual. A really old Betty Crocker Recipe. If you REALLY love mint, try adding a few tbsp. of crushed peppermint candies to the batter or the White Icing. (There is no baking powder or soda so they are dense and will not rise and change shape like regular dough but you can add 1/2-1 Tsp. of either one to the dry ingredients if you prefer a different cookie taste and texture)
Provided by MTpockets
Categories Drop Cookies
Time 38m
Yield 3 Dozen
Number Of Ingredients 15
Steps:
- Preheat oven to 375'.
- In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
- Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).
- Take a drinking glass and flatten each cookie to about 1/4 inch thick.
- Bake cookies until set, Approximately 8-9 minutes.
- Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
- Frosting:.
- Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
- Chocolate Drizzle Icing:.
- In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
- Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).
Nutrition Facts : Calories 1800.3, Fat 90.5, SaturatedFat 55.6, Cholesterol 233.2, Sodium 873.6, Carbohydrate 256.8, Fiber 7.6, Sugar 202, Protein 11.9
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 FROSTED CHOCOLATE COOKIES
These peppermint frosted chocolate cookies combine a rich and fudgy chocolate cookie with smooth and creamy peppermint frosting. The dough requires 3 hours of chilling in the refrigerator, so make sure you set aside enough time.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll dough, about 1 Tablespoon of dough each, into balls. Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
- Bake the cookies for 10-11 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, heavy cream/milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Beat in a pinch of salt if frosting is too sweet. I usually add a little less than 1/8 teaspoon. And, if desired, beat in another drop of peppermint extract.
- Top each cookie with frosting. Garnish frosting with crushed candy canes. Frosting doesn't dry completely, but will set after several hours. Carefully stacking frosted cookies is fine after that.
- Cover and store cookies at room temperature for up to 1 day or in the refrigerator for up to 1 week.
CHOCOLATE CAKE WITH PEPPERMINT FROSTING
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield One 8-by-8-inch square or 9-inch round cake
Number Of Ingredients 20
Steps:
- Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
- In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
- Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
- Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
- While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
- Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.
CHOCOLATE-MINT COOKIES
Crushed peppermint candies and a chocolate drizzle on the top add the "wow" to delicious frosted chocolate cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. In large bowl, beat granulated sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
- Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart. Press each with greased bottom of drinking glass dipped into sugar until about 1/4 inch thick.
- Bake about 8 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over each cookie to within 1/4 inch of edge.
- In 1-quart saucepan, melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 17 g, TransFat 0 g
More about "chocolate mint cookies with peppermint icing recipes"
MINT CHOCOLATE COOKIES WITH MINT FROSTING | AMBITIOUS …
From ambitiouskitchen.com
5/5 (13)Category Cookie, Dessert, Nut FreeCuisine AmericanTotal Time 45 mins
- In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 1-2 minutes. Next, add in the egg, vanilla extract, peppermint extract and beat again until well combined smooth and creamy; about 30 seconds longer.
CHOCOLATE COOKIES WITH MINT FROSTING - CREATIONS BY KARA
From creationsbykara.com
CHOCOLATE MINT CHIP CANNABIS COOKIES » EMILY KYLE NUTRITION
From emilykylenutrition.com
100+ EASY CHRISTMAS COOKIE RECIPES WITH FEW INGREDIENTS
From thehowtohome.com
MINT CHOCOLATE CHIP BROWNIES - EASY DESSERT RECIPES
From easydessertrecipes.com
CHOCOLATE PEPPERMINT COOKIES FROM ROSANNA PANSINO - RECIPE ON ...
From niftyrecipe.com
FROSTED PEPPERMINT CANDY CANE BROWNIES - HOUSE OF NASH EATS
From houseofnasheats.com
PEPPERMINT COOKIE ICING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE PEPPERMINT COOKIES - CATHERINE ZHANG
From zhangcatherine.com
ANDES MINT CHOCOLATE COOKIES | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
CHOCOLATE MINT COOKIES WITH PEPPERMINT ICING RECIPES
From tfrecipes.com
PEPPERMINT FROSTED CHOCOLATE COOKIES – MODERN HONEY
From modernhoney.com
DEATH BY CHOCOLATE PEPPERMINT COOKIES | AMBITIOUS …
From ambitiouskitchen.com
CHOCOLATE MINT DREAM BARS {LUSH DESSERT - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
ANDES MINT CHOCOLATE COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEPPERMINT CHOCOLATE CAKE MIX COOKIES « RUNNING IN A SKIRT
From runninginaskirt.com
CHOCOLATE MINT COOKIE RECIPE - EVERYDAY EILEEN
From everydayeileen.com
PEPPERMINT CREAMS - BAKING WITH GRANNY
From bakingwithgranny.co.uk
THE BEST CHOCOLATE MINT BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
CHOCOLATE COOKIES WITH PEPPERMINT FROSTING RECIPES
From stevehacks.com
CHOCOLATE PEPPERMINT SANDWICH COOKIES RECIPE - SOUTHERN LIVING
From southernliving.com
RECIPE: CHOCOLATE SANDWICH COOKIES WITH PEPPERMINT FROSTING
From wholefoodsmarket.com
15+ CHOCOLATE CHRISTMAS DESSERTS: RECIPES YOU'LL LOVE - FOODESS
From foodess.com
MINT CHOCOLATE CHIP COOKIE RECIPE - MEANINGFULMAMA.COM
From meaningfulmama.com
RED VELVET PEPPERMINT-WHITE CHOCOLATE THUMBPRINTS | FOODTALK
From foodtalkdaily.com
VALERIE BERTINELLI’S RECIPE FOR CRISPY CHOCOLATE MINT COOKIES – …
From sheknows.com
ANDES MINT COOKIES | GREENS & CHOCOLATE
From greensnchocolate.com
BEST CHOCOLATE MINT COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
THE BEST HOLIDAY ICE CREAM FLAVORS, RANKED - ALLRECIPES.COM
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search