Christmas Peppermint-Chocolate Sugar Cookies | Holiday Recipes | Everyday Food with Sarah Carey
This might just be the ultimate Christmas cookie. It has a great peppermint flavor, chunks of chocolate, and super sweet glaze, plus it's topped with the iconic red-and-white peppermint candies. What more could you want?
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To start, get your ingredients ready: flour, baking powder, fine salt, butter, sugar, peppermint extract, egg, and mini chocolate chips. For the glaze you'll need some confectioners' sugar and heavy cream, plus peppermint candies for decorating. Watch the video and I'll show you the MOST important step when baking cookies, and how to get your glaze just right. These sweets are sure to be the hit of any cookie exchange, so be sure to set some aside for yourself!
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Recipe Ingredients:
2 1/2 cups all-purpose flour (spooned and leveled)
1 tablespoon baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
1/4-1/2 teaspoon peppermint extract
1 large egg
1/2 cup mini semisweet chocolate chips
1 cup confectioners' sugar, sifted
3-5 tablespoons heavy cream
12 round peppermint candies, crushed, for decorating
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Nutrition:
per cookie (makes about 2 dozen): 216 cal; 10 g fat (6 g sat fat); 2 g protein; 32 g carb; 0 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Peppermint-Chocolate Sugar Cookies | Everyday Food with Sarah Carey
Cookies that Taste like Peppermint Bark
My Peppermint Bark Cookies combine chewy, chocolatey cookies with melted white chocolate and crushed candy canes. Be sure to watch through the end to see the bloopers ????
Recipe:
Ingredients
½ cup unsalted butter cut into Tbsp-sized pieces (113g)
2 cups semisweet chocolate chips (340g)
¾ cups light brown sugar firmly packed (150g)
½ cup granulated sugar (50g)
2 large eggs + 1 large egg yolk lightly beaten
1 teaspoon vanilla extract
¼ teaspoon peppermint extract
1 ⅔ cup all-purpose flour (208g)
2 Tablespoons natural cocoa powder (13g)
1 teaspoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips optional (140g)
For dipping
10 oz premium white chocolate chips (about 1 ⅔ cup or 280g)
2 teaspoons vegetable shortening or coconut oil
½ cup crushed candy canes I used 10 crushed mini canes
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Instructions
00:00 Introduction
00:16 Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
00:20 In a large, microwave safe bowl, combine butter and chocolate chips. Microwave for 30 seconds and stir, repeating at 15 second increments until chocolate and butter are completely melted.
01:16 Remove from microwave and allow to cool at least 10 minutes or until mixture no longer feels warm to the touch before proceeding.
01:32 In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
01:57 Once butter/chocolate mixture has cooled, stir in sugars, egg, egg yolk, and vanilla and peppermint extracts.
03:13 Gradually stir flour mixture into butter mixture until completely combined.
03:56 Drop cookie dough by 1 ½ Tablespoon scoop onto parchment paper, pressing down slightly to flatten.
04:32 Bake 9 minutes, allow to cool on cookie sheet for 5 minutes and then transfer to cookie rack to cool completely before dipping in chocolate.
05:20 Prepare white chocolate by placing in medium-sized microwave-safe bowl with shortening or coconut oil. Microwave for 30 seconds and stir, then continue to microwave in 15-second increments (stirring well in-between) until chocolate is completely melted.
06:00 Dip cookies ⅓-½ of the way in white chocolate and place on a wax paper lined baking sheet. Sprinkle with crushed candy canes. Allow chocolate to harden before enjoying.
Notes
Storing
After white chocolate has hardened, store in an airtight container at room temperature for up to 5 days.
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Mrs Claus’s Peppermint Chocolate chip Cookies |Candy Cane Cookies |Holiday baking |Christmas Cookies
This recipe is our very own. I've made a few variations for this Christmassy peppermint flavour so they don't just look but taste festive too ????☃️????????
You'll need:
100g butter
100g caster sugar
100g light brown sugar
1tsp vanilla
1 egg
200g Self-Raising flour (How to make your own SRF )
150g Dark Chocolate Chips (70%)
A few peppermint candy canes crushed
You can use white or milk choc chips but dark choc compliments the peppermint quite well.
Check out some more fun recipes to make this Christmas ????????????????
????Yule log cake. No baking required
????Meringue Christmas trees
????Marzipan Fruits
????Spiced Cookies
????Nutella Christmas tree
????Christmas Poinsettia Wreath Cupcake.
????Danish Butter Cookies
????Simple and Easy Gingerbread House
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Soft Chocolate Peppermint Cookies Recipe
Thick double chocolate cookies that are soft and cakey with a peppermint crackle.
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Ingredients:
1 1/2 c unbleached flour
1/3 c unsweetened cocoa
1/4 ts instant espresso powder
1/2 ts baking powder
1/4 ts baking soda
1/4 ts fine salt
1 stick soft unsalted butter
1 c sugar
1 room temperature egg
1/2 c room temperature whole sour cream
1 ts vanilla or peppermint extract
1 c melted bittersweet chocolate
2 crushed candy canes
Recipe to print/save here:
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ABOUT THE SQUISHY MONSTER
Step by step fun and instructional cooking videos that are short and to the point. Here, you'll find everything from cupcakes to traditional Korean food and everything in between. Everything is from scratch, and I'm always here to help!
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Christmas Cookie Recipe: Chocolate Peppermint Thumbprint Cookies by Everyday Gourmet with Blakely
Http://gourmetwithblakely.com There’s nothing more Christmasy than peppermint! Candy canes are everywhere this time of year and I’m ok with that! Chocolate and peppermint are one of my favorite flavor combinations so I decided to use that in a classic thumpprint cookie. Yum!
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