How To make Peppermint Candy Cookies
***** NONE *****
1 c butter -- softened
1/2 c confectioner's sugar
1 ts vanilla
2 1/2 c flour, all-purpose
1/2 c walnuts
chopped
: candy mixture 1/4 lb peppermint candy :
crushed
1/2 c confectioner's sugar
: The Filling 2 TB cream cheese softened
1 ts milk
1 dr red food coloring
1/2 c confectioner's sugar
3 TB candy mixture :
see above
Cream the butter, sugar and vanilla together until fluffy. Add the flour and walnuts and blend to form dough. Wrap in plastic wrap and chill for 1 hour. Candy mixture: In a small bowl combine both ingredients. Set aside. Three tablespoons of this mixture is used in the filling and the remainder is used to garnish the cookies. The filling: In a bowl blend together the cream cheese, milk, food coloring and the conf. sugar until smooth. Blend in 3 T of the cnady mixture. Remove the dough from the refrigerator and for each cookie pinch off a rounded teaspoon of the dough. Form into a ball and shape around your thumb to make a little compartment in the middle. Place about 1/4 teaspoon of the cream cheese filling in the depression. Pinch the dough back together and roll it back into a ball. Repeat the process with the remaining dough and filling. Place the balls on a nonstick cookie sheet. Bake in a preheated 350 oven for 10-12 minutes. Do not brown. Remove cookies to a cooling rack. To garnish, roll the cooled cookies in the remaining candy mixture. Recipe By : Frugal Gourmet's Christmas Date: Tue, 29 Oct 1996 20:14:11 -0500 (
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Chewy Peppermint Crinkle Cookies
This chewy sugar cookie recipe creates soft, crinkle cookies with crunchy bits of candy cane. ⬇️⬇️???????? CLICK FOR RECIPE ????????⬇️⬇️ #peppermintcookies #christmascookies #peppermintcrinklecookies
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Ingredients ⬇️
10 candy canes, unwrapped
2 cups granulated sugar
1 cups unsalted butter, room temperature
2 large eggs, room temperature
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 1/4 cups all purpose flour
1/2 cup powdered sugar
Instructions ⬇️
Preheat oven 350°F. Prepare baking sheets with parchment paper. Set aside.
Double bag 2 resealable 1 gallon plastic bags. Place candy canes inside and seal. Crush candy canes with a rolling pin until pieces are smaller than a pea. Set aside.
In the bowl of a stand mixer or an electric mixer combine sugar and butter, cream until light and fluffy, approximately 3-5 minutes. Add in vanilla extract and eggs. Mix until combined. Scrape sides down as needed. Add salt, powder, soda and flour. Mix until combined. Scrape sides of bowl as necessary. Add crushed candy canes (powder and all).
Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball. Roll in powdered sugar until coated. Place on baking sheet and repeat with remaining dough. I made 12 per sheet, but you could easily fit 18.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Serve and enjoy!
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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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CHOCOLATE PEPPERMINT COOKIES | gluten-free cookie recipe
Chocolate Peppermint Cookies are a gluten-free cookie recipe perfect for the holiday season. They are chewy chocolate cookies that have a brownie-like texture and are loaded with white chocolate chips and crushed peppermint. Super easy to make and perfect for your holiday cookie tray!
These are perfect with a cup of coffee for an afternoon treat and make the best Christmas cookies for sharing!
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Chapters:
0:00 Intro
0:43 Prepping
0:54 Adding and Heating Ingredients
2:40 Forming Cookies
3:11 Storing Cookies
3:46 How to not overeat during the holidays
INGREDIENTS & PRODUCTS USED + MENTIONED:
Rimmed Baking Sheet:
Silpat Mat:
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Cacao Powder:
Storage Container:
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CHOCOLATE PEPPERMINT COOKIES
1 cup almond butter
3/4 cup turbinado sugar
1/2 cup cacao powder
1 teaspoon baking soda
2 eggs
1/8th teaspoon peppermint extract
1/3 cup white chocolate chips
5 peppermint candies
Instructions
Pre-heat oven to 350ºF and line a rimmed baking sheet with a silicone mat or parchment paper.
In a large bowl, combine almond butter, sugar, cacao powder, baking soda, eggs, and peppermint extract. Mix until all of the ingredients are well incorporated.
Gently stir in the white chocolate chips.
Scoop a tablespoon of cookie dough and drop it onto a rimmed baking sheet that is lined with a silicone mat or parchment paper. Gently flatten the cookie out a bit and then sprinkle with the crushed peppermint candies.
Bake for 12 minutes, cool and enjoy!
NOTES
No almond butter? No problem! Swap in any nut butter you have on hand, they all work!
Allergic to nuts? Swap in sunflower seed butter.
Looking for less sugar? Swap in some monk fruit for the turbinado sugar and swap in stevia-sweetened white chocolate chips.
NUTRITION
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 65mg | Potassium: 143mg | Fiber: 2g | Sugar: 11g | Vitamin A: 24IU | Calcium: 55mg | Iron: 1mg
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DOUBLE CHOCOLATE PEPPERMINT COOKIES || Christmas Treats
For this quick and simple holiday recipe I made a chocolate cookie with chocolate chips and peppermint extract in the cookie. It is then topped with peppermint for taste and looks.
I hope you enjoy this recipe!
Recipe:
1/2 Cup // 4 oz Butter
3/4 Cup Sugar
1 Egg
1/4 tsp Peppermint Extract
1 1/4 Cup Flour
1/3 Cocoa Powder
1/4 tsp Salt
1/2 tsp Baking Soda
1/4 tsp Baking Powder
Peppermint Candy
A couple handfuls of chocolate chips
Chill in the freezer for about 10 minutes
Bake at 350 degrees for about 10 - 12 minutes
Baking time may vary on your oven
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