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
PEPPERMINT CHOCOLATE CHIP COOKIES
Christmastime favorite.
Provided by Anonymous
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h24m
Yield 36
Number Of Ingredients 12
Steps:
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, egg yolk, green food coloring, and peppermint extract until smooth.
- Combine flour, baking powder, baking soda, cream of tartar, and kosher salt in a separate bowl. Mix into egg mixture until dough comes together. Fold in chocolate chips. Cover dough and refrigerate until firm enough to scoop, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Drop spoonfuls of dough 2 inches apart onto the baking sheets.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 169 calories, Carbohydrate 23.4 g, Cholesterol 29.6 mg, Fat 8.1 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 4.8 g, Sodium 131.9 mg, Sugar 8.4 g
CHOCOLATE CHIP COOKIES WITH PEPPERMINT EXTRACT
Great cookies that look and taste great. Perfect for holidays such as Christmas or Saint Patrick's Day.
Provided by Paulie B.
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 31m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs. Stir in vanilla extract and peppermint extract. Dissolve baking soda in hot water and mix into the batter.
- Combine flour, salt, and cream of tartar in a separate bowl. Add to the batter gradually; mix well. Stir in chocolate chips.
- Drop spoonfuls of batter onto ungreased baking sheets.
- Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets for 1 minute; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 19.1 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 80.3 mg, Sugar 12.5 g
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 AND PEPPERMINT COOKIE BARK
Provided by Food Network
Time 1h30m
Yield 36 pieces
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees F. In resealable food-storage plastic bag, place mints. With rolling pin or flat side of meat mallet, coarsely crush mints.
- In ungreased 15x10x1-inch pan, break up cookie dough. In fine strainer and over dough, pour crushed mints; shake lightly so tiny pieces fall onto dough (reserve larger pieces of mints for garnish). With hands, knead tiny pieces of mints into dough; press dough in bottom of pan.
- Bake 14 to 16 minutes or until golden brown. Cool completely, about 10 minutes.
- In small microwavable bowl, microwave vanilla baking chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
- With fork, drizzle half of melted chip mixture over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chip mixture (if mixture begins to firm up, microwave 10 to 15 seconds). Let stand until set, about 10 minutes. Break into irregular 2- to 3-inch pieces. Store between sheets of waxed paper in tightly covered container.
- Cut this bark into bars instead of breaking it into pieces, if desired.
CHOCOLATE-PEPPERMINT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield About 30 cookies
Number Of Ingredients 13
Steps:
- Make the cookies: Whisk the flour, cocoa powder, 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, 3 to 4 minutes. Beat in the egg yolk and vanilla and peppermint extracts, about 30 seconds. Reduce the mixer speed to low; beat in the flour mixture until just combined. Pat the dough into a rectangle and place between 2 sheets of parchment paper. Roll out into an 8-by-13-inch rectangle, about 1/4 inch thick. Refrigerate until firm, at least 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut the dough into 1-by-2 1/2-inch rectangles. (If the dough is too soft, refrigerate 15 minutes.) Arrange 1 inch apart on the prepared pans.
- Bake, switching the pans halfway through, until the cookies are set around the edges, 18 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely.
- Make the icing: Melt the chocolate with the heavy cream and butter in a medium heatproof bowl set over a small saucepan of simmering water, stirring (do not let the bowl touch the water). Remove the bowl from the pan and let cool 5 minutes. Spread on the cookies. Sprinkle with peppermints.
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.
CHOCOLATE PEPPERMINT COOKIES
If anything can get you in the Christmas spirit, these minty chocolate chip cookies can. A sprinkle of peppermint candy adds an extra-festive touch. They're excellent for dunking. -Delia True, Forest Ranch, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and crushed candy. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Sprinkle with additional candy if desired. , Bake at 350° for 9-10 minutes or until cookies spring back when lightly touched. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
DOUBLE CHOCOLATE CHIP COOKIES WITH PEPPERMINT
A variation on the classic chocolate chip recipe, these cookies have bittersweet chocolate chips and pieces of soft-cut peppermint candy added to them, as well as the traditional semi-sweet. They're quite chocolatey and quite decadent. The peppermint adds an interesting touch.
Provided by Stacy
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 31m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, stir together flour, baking soda, and salt. In a large bowl, stir together the butter, white sugar, and brown sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 1/2 cup at a time, mixing well between each addition. Stir in the semi-sweet chips, then the bittersweet chips. Mix in the peppermint candy, stirring until evenly distributed. Drop by spoonfuls onto ungreased baking sheets.
- Bake in a preheated oven for 9 to 11 minutes, or until golden brown. Remove from oven; allow cookies to cool momentarily on the sheets before removing them to wire racks to cool completely.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 19.1 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.3 g, Sodium 57.3 mg, Sugar 10.8 g
PEPPERMINT BARK CHOCOLATE CHIP COOKIES
From 101 Cookbooks Nearly a pound of peppermint bark goes into these cookies, not quite, but close. This is a large batch of cookies, I typically bake off half of them, form the rest of the dough into cookie-sized balls, and place them in freezer bag for later use. Purchase good peppermint bark - it's worth it. In the past I admit I've attempted to cut corners (be forewarned)
Provided by sofie-a-toast
Categories Drop Cookies
Time 25m
Yield 2-3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375F degrees. Position the racks in the middle of the oven, and line baking sheets with parchment paper or Silpats.
- Whisk together the flour, baking soda, baking powder, and salt in a bowl. Set aside.
- In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point you should have a moist uniform dough. Stir in the peppermint bark and chocolate chips by hand, mixing only until evenly distributed. Reserve a bit of the bark to sprinkle on top of the cookies after you have dropped them onto the baking sheets.
- Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until golden on bottom and top. Cool on wire racks.
Nutrition Facts : Calories 2712.8, Fat 113.9, SaturatedFat 68.4, Cholesterol 523, Sodium 1813.4, Carbohydrate 395.7, Fiber 8.4, Sugar 224.2, Protein 34.8
CHOCOLATE TOFFEE PEPPERMINT COOKIES
Chocolate and peppermint are a natural match, so I put them together in this easy cookie recipe. It's one of our favorite holiday cookies because it tastes delicious and there's no fussy decorating. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass. Bake until golden brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 55mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-PEPPERMINT DELIGHT COOKIES
A wonderful hybrid cookie, combining the timeless classic chocolate chip cookie and the ever-popular Thin Mint® cookies.
Provided by mcl3086
Categories Chocolate Cookies
Time 1h30m
Yield 60
Number Of Ingredients 12
Steps:
- Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
- Chill dough for 15 to 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
- Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
- Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
- Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
- Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 24.5 mg, Sugar 8.4 g
PEPPERMINT WHITE CHOCOLATE CHIP COOKIES
I think I came up with these as a result of surfing the web and adding a few ideas together. These are really, really good. Be sure to use the parchment or wax paper or you will have a terrible mess on your hands. (Guess how I know this. ;) )
Provided by mliss29
Categories Drop Cookies
Time 22m
Yield 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
- Stir together flour, salt and soda. Add flour mixture to butter mixture, blending well.
- Stir in chips and crushed candy canes.
- Drop by level tablespoonfuls, 2 inches apart, onto cookie sheets covered with parchment paper. Bake at 375 degrees for about 12 minutes until golden.
- Remove to wire racks to cool.
Nutrition Facts : Calories 881.8, Fat 43.8, SaturatedFat 26.6, Cholesterol 133.1, Sodium 647.2, Carbohydrate 113.8, Fiber 1.5, Sugar 72.7, Protein 10.5
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