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
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 COCOA COOKIES
Chocolate, peppermint and marshmallow come together for a much more portable version of cocoa in these delightfully delicious holiday treats.
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Cookies
Time 1h
Yield 20
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.
- Shape dough into 20 (1 1/2-inch) balls. Place on ungreased cookie sheets, and press down slightly with fingers. Bake 10 to 13 minutes or until centers of cookies are set; cool 2 minutes on pans. Transfer to cooling racks to cool completely, about 15 minutes.
- Meanwhile, with spatula sprayed with cooking spray, transfer marshmallow creme to microwavable cup sprayed with cooking spray. Microwave uncovered on Medium (50%) 60 to 90 seconds or until melted. Cool slightly, then transfer to resealable food-storage plastic bag.
- Cut 1/8 inch from 1 corner of bag, then drizzle cookies with marshmallow creme, and sprinkle with crushed peppermint candies. Refrigerate at least 30 minutes but no longer than 12 hours before serving.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 22.9 g, Cholesterol 8.1 mg, Fat 5 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 70.3 mg, Sugar 13 g
PEPPERMINT HOT COCOA
Provided by Food Network Kitchen
Categories beverage
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the milk and vanilla in a medium saucepan over medium heat until hot and steaming. Combine the sugar, cocoa powder, chocolate, crushed peppermint and salt in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate and peppermint melts and the cocoa thickens slightly, about 2 minutes. Divide among 4 mugs, top with dollops of whipped cream. Sprinkle with crushed peppermint and serve each with a peppermint stick.
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
PEPPERMINT HOT COCOA
Steps:
- In a large mug or glass, combine cocoa mix with 1 cup of hot water, and stir to dissolve. Add syrup and mix well. Top with marshmallows and sip away!
PEPPERMINT SCHNAPPS HOT COCOA SNOWFLAKES
Mint and chocolate are perfect partners in these cutout cookies! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, vanilla and espresso powder. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half., Preheat oven to 350°. Roll each portion of dough to 1/4-in. thickness between 2 sheets of waxed paper. Cut with floured 3-in. snowflake cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., For icing, in a large bowl, beat confectioners' sugar, shortening, schnapps and enough water to reach a spreading consistency. If desired, add 4 drops food coloring to the inside a of pastry bag fitted with a small star tip. Decorate cookies as desired. Let stand at room temperature until frosting is dry and firm.
Nutrition Facts : Calories 147 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 51mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
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