For good measure, let’s go with one more peppermint recipe 🙂 Last year I was bound and determined to come up with a chocolate peppermint cookie. I love that combination of flavors and everything I came across online fell short of what I was looking for. So, by combining a couple recipes and experimenting a bit in the kitchen, I came up with this delicious cookie, which has become my favorite Christmas cookie to date.
The recipe is easily adaptable so you can make it heavy on the peppermint if that’s your preference, or heavy on the chocolate if that’s more your style. Just get creative. Enjoy – and have a wonderful holiday weekend!
Chocolate Peppermint Cookies
Yield: 3-4 dozen
3/4 cup butter
1 and 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 and 1/2 cups all-purpose flour
1 and 1/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon peppermint extract
12 oz. semisweet chocolate
1 tablespoon shortening
1 teaspoon peppermint extract
Peppermint flavored sprinkles
- In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted.
- Remove from heat, stir in the chocolate chips until melted and set aside to cool for 5-10 minutes.
- Pour the chocolate mixture into a large bowl, and beat in the eggs one at a time.
- Combine the flour, baking soda and salt in a different bowl, and then stir into the chocolate mixture.
- Cover and refrigerate dough for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C) and grease your cookie sheets.
- Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven – be careful not to overbake.
- Melt the 12 oz. chocolate in a saucepan with the shortening and peppermint extract. Stir frequently to avoid burning the chocolate.
- Spoon the chocolate on top of the cookies and spread around with the back of a spoon.
- Sprinkle some red and white peppermint flavored sprinkles on top before the chocolate has set.
‘Tis the season for holiday baking, and one of my favorite holiday treats are these red velvet whoopie pies with peppermint filling. These showed up as #25 on the Better Homes and Gardens 100 Best Cookies a few years ago.
I first made these for a big family Christmas Eve party and they were a huge hit. It’s a bit of a process to make these, but well worth the effort. They’re incredible and they look so festive as well. If you’re up for the challenge, give these whoopies a try!
Red Velvet Whoopie Pies with Peppermint Filling
Yield: about 40 cookies
Whoopie Pie Ingredients:
1/2 cup butter, softened
1 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup buttermilk
1 1-ounce bottle red food coloring (2 tablespoons)
Striped round peppermint candies, finely chopped (optional)
Peppermint Cream Cheese Ingredients:
2 3-ounce package cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon peppermint extract
3 cups powdered sugar
Whoopie Pie Directions:
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.
- In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa
powder, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined.
- Alternately add flour and buttermilk, beating on low speed after each addition just until mixtures are combined. Stir in red food coloring.
- Spoon dough 2 inches apart onto prepared cookie sheet.
- Bake in the preheated oven for 7 to 9 minutes or until edges are set.
- Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.
Peppermint Cream Cheese Filling Directions:
- In a large bowl, combine cream cheese, butter, and peppermint extract. Beat with an electric mixer on medium speed until light and fluffy.
- Gradually beat in powdered sugar.
- If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency.
Whoopie Pie Assembly Directions:
- Spread Peppermint and Cream Cheese Filling on bottom of each of half of the cookies. You could also pipe the filling using a pastry bag or plastic bag with the corner cut off.
- Top with remaining cookies, flat sides down, pressing lightly together.
- Serve cookies immediately. If chilled, let stand at room temperature for 15 minutes before serving.
- If desired, sprinkle each cookie with some finely chopped peppermint candies before serving. If they do not stick, use light corn syrup as a kind of glue.