Chocolate Peppermint Cookie Layered Pancake Jars Recipes

PEPPERMINT HOT CHOCOLATE PANCAKES RECIPE

Steps:

• Gather the ingredients.
• In a small mixing bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Mix well.
• In a medium mixing bowl, combine the milk, egg, canola oil, and peppermint extract (if using). Mix well.
• Add the dry ingredients to the wet ingredients and mix just until combined. The mixture will be lumpy.
• Heat a large skillet over medium heat. Once hot, add 1 teaspoon of the butter and let melt, coating the pan. Add about 1/4 cup of batter to form a pancake. Repeat 1 to 3 more times, depending on the size of the skillet, and space the pancakes evenly apart without touching.
• Let cook for 1 to 2 minutes, or until the edges are setting up and bubbles have formed on the top of the pancake and are beginning to pop.
• Flip and cook another 1 to 2 minutes, or until cooked through. Keep pancakes warm under a kitchen towel or in a low heat oven.
• Add another teaspoon of butter and repeat until all of the batter is cooked.
• To serve, top each pile of warm pancakes with chocolate sauce, chocolate chips, mini marshmallows, and peppermint candy.

CHOCOLATE PEPPERMINT COOKIE LAYERED PANCAKE JARS

Steps:

• To make Cookie Pancake Mix, mix Bisquick® mix, baking powder and sugar in medium bowl.
• In clean quart jar, add Bisquick mixture, followed by cocoa, then chocolate chips, and finally peppermint candies. Press each layer down with back of spoon to gently compact it before adding next layer. Top the jar with a lid and ring.
• To make the pancakes, remove peppermint candies from jar, and set aside. Dump remaining contents into large bowl. Add milk, egg, peppermint extract and butter; stir until combined. Batter will be a little lumpy.
• Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry, and bubbles appear on the surface, about 3 minutes. Turn, and cook on other side 2 minutes longer. Repeat with remaining batter.
• Crush peppermint candies with mallet or rolling pin. Serve pancakes with whipped cream, chocolate syrup, and crushed peppermint candies.

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.

CRANBERRY OATMEAL COOKIE LAYERED PANCAKE JARS

Steps:

• To make Cookie Pancake Mix, mix Bisquick mix, baking powder, cinnamon and brown sugar in medium bowl.
• In clean quart jar, add oats, followed by Bisquick mixture, and then fresh cranberries. Press each layer down with back of spoon to gently compact it before adding the next layer. Top the jar with a lid and ring.
• To make the pancakes, dump contents of jar into large bowl. Add milk, egg, vanilla and butter, and stir until combined. Batter will be a little lumpy.
• Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on the surface, about 3 minutes. Turn, and cook on other side 2 minutes. Repeat with remaining batter.
• Serve pancakes with maple syrup, if desired.