CHOCOLATE PEPPERMINT PINWHEEL COOKIES
Steps:
- Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
PEPPERMINT-CHOCOLATE SUGAR COOKIES
Sprinkle these holiday cookies with candy cane bits to get into the spirit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Combine flour, baking powder, and salt. In a large bowl, using a mixer, beat butter, granulated sugar, and 1/4 teaspoon peppermint extract on medium-high until pale and fluffy, 3 minutes. Beat in egg, then flour mixture on low. Stir in chocolate chips.
- Roll dough into 1 1/2-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, about 12 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
- Stir together confectioners' sugar and enough cream to make a spreadable glaze (if you like a strong mint flavor, stir in up to 1/4 teaspoon extract). Spread a thin layer of glaze on top of each cookie and sprinkle with candies. Let dry completely on racks.
Nutrition Facts : Calories 216 g, Fat 6 g, Protein 2 g, SaturatedFat 2 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
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
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 SUGAR COOKIES
These peppermint sugar cookies take my tastebuds right to winter. Their crisp, distinct taste reminds me of the peppermint bark I buy every holiday season. -Emily Hutchinson, The Hutch Oven
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer, beat butter and salt for 30 seconds. Add sugars; beat 1 minute. Add egg and extracts and mix to combine. , Combine dry ingredients; add to butter mixture. Mix just until dough forms. Cover and chill at least 15 minutes., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake until cookie puffs up and is a dull matte on top but not browned, 6-8 minutes. Let stand 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 171 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 64mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
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- In a stand mixer, beat together the butter, syrup and salt. Add half of the icing sugar and beat until light and fluffy. Add the remaining icing sugar and beat together. Now add the extract and half of the milk and beat well. Slowly add more milk until you have a pipeable consistency.
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