HOT CHOCOLATE PEPPERMINT COOKIES
This is a variation of the cookies my mother made when I was growing up. Now my 13-year-old daughter and I bake them together. They're always a huge hit! The taste is like rich hot chocolate baked into a scrumptious cookie. -Larry Piklor, Johnsburg, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.
Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 132mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
PEPPERMINT HOT CHOCOLATE
Steps:
- In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.
PEPPERMINT HOT CHOCOLATE COOKIES
We love the intense chocolate and mint flavors in this chocolate cookie. It really is like hot chocolate in cookie form. They're soft and chewy. We highly recommend enjoying them warm out of the oven while the marshmallows are at prime gooeyness. Chocolaty-minty goodness.
Provided by Tammy Brownlow
Categories Chocolate
Time 20m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Measure flour, cocoa, salt, baking powder, and baking soda in a medium bowl.
- 2. In your mixing bowl, beat butter until light and fluffy. Add sugars and blend until well combined. Add egg, vanilla, and chocolate extracts.
- 3. Add dry ingredients 1/3 of a cup at a time until well incorporated. Stir in mint pieces.
- 4. Using a cookie scoop, scoop out dough. Place 3 marshmallows in the center; pressing down to the center. Cover with the dough by pushing sides and covering the top.
- 5. Place 2 inches apart on a greased cookie sheet and bake 10 to 12 minutes.
- 6. Remove from oven and cool on a baking rack for 5 minutes. Serve warm.
- 7. Leftover cookies are great microwaved about 7 seconds to make the marshmallow gooey again.
PEPPERMINT HOT CHOCOLATE
A warm drink that is sure to warm you on a cold morning!
Provided by Emily
Categories Drinks Recipes Hot Chocolate Recipes
Time 8m
Yield 1
Number Of Ingredients 7
Steps:
- Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
- Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 53.8 g, Cholesterol 17.1 mg, Fat 5 g, Fiber 2.3 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 99.5 mg, Sugar 40.3 g
PEPPERMINT HOT CHOCOLATE COOKIES
These cookies are the perfect festive holiday treat! Not to mention they're a chocolate lovers dream! Soft, chewy chocolate cookies are layered with a sweet vanilla marshmallow, chocolate icing, and crushed peppermint candies. Who could resist?
Provided by Jaclyn
Categories Dessert
Time 1h10m
Number Of Ingredients 16
Steps:
- For the cookies: Add chocolate and butter to a medium microwave safe mixing bowl. Heat in microwave in 30 second intervals, stirring well between intervals until melted and smooth, set aside to cool slightly.
- Meanwhile add flour to a medium mixing bowl, sift in cocoa powder and add baking powder and salt. Whisk mixture to combine. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment blend together brown sugar, eggs, peppermint extract and vanilla. Mix in chocolate mixture.
- With mixer set on low speed slowly add in flour mixture and mix just until combined.
- Cover bowl and chill 1 hour or until firm enough to handle (I actually divided the dough into two containers and it chills faster). Preheat oven to 325 degrees during last 15 minutes of chilling.
- Scoop dough out about 1 lightly heaping tablespoon at a time. Shape into a ball then transfer to a baking sheet lined with parchment paper or a silicone baking mat, spacing cookies 2-inches apart (keep remaining dough chilled).
- Bake in preheated oven until slightly under-baked, about 9 minutes. Meanwhile cut marshmallows into halves using kitchen scissors.
- Remove cookies from oven and add 1 marshmallow half to each cookie placing the cut side downward. Return to oven and bake about 2 - 3 minutes longer until marshmallows have begun to melt.
- Remove from oven and gently press down on marshmallows to flatten slightly. Cool on pan several minutes then transfer to cookies to wire racks and set wire racks over a baking sheets.
- For the icing: Sift powdered sugar and cocoa into a medium mixing bowl, set aside.
- Heat butter and cream over medium heat and cook, stirring frequently until butter has melted and mixture reaches a simmer. Remove from heat, pour in powdered sugar and cocoa powder and whisk until smooth.
- Mix in peppermint extract. If mixture is too thick thin it with a little hot water, if it's too thin thicken with a little more sifted powdered sugar.
- Immediately spoon icing over cookies (or alternately drizzle from a resealable bag with a cut corner) and sprinkle each cookie with crushed peppermint after adding icing because the icing will start to set quickly.
- Recipe source: adapted from Rachel Ray and Glorious Treats
Nutrition Facts : Calories 135 kcal, Carbohydrate 19 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 34 mg, Sugar 13 g, ServingSize 1 serving
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.
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