Chocolate Peppermint Cookies

For good measure, let’s go with one more peppermint recipe ūüôā 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

Ingredients:
3/4 cup butter
1 and 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
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

Directions:

  1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted.
  2. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 5-10 minutes.
  3. Pour the chocolate mixture into a large bowl, and beat in the eggs one at a time.
  4. Combine the flour, baking soda and salt in a different bowl, and then stir into the chocolate mixture.
  5. Cover and refrigerate dough for at least 1 hour.
  6. Preheat oven to 350 degrees F (175 degrees C) and grease your cookie sheets.
  7. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
  8. Bake for 8 to 10 minutes in the preheated oven – be careful not to overbake.
  9. Melt the 12 oz. chocolate in a saucepan with the shortening and peppermint extract. Stir frequently to avoid burning the chocolate.
  10. Spoon the chocolate on top of the cookies and spread around with the back of a spoon.
  11. Sprinkle some red and white peppermint flavored sprinkles on top before the chocolate has set.

Peppermint Biscotti

If you’re anything like me, each holiday has its own flavor. Peppermint is the flavor I associate with Christmas, so I usually try to mix it in to whatever I’m baking. This was the case with my red velvet whoopie pies from yesterday.

A few years ago, I discovered this peppermint biscotti recipe. Since my grandma doesn’t like us to get her anything, I usually end up baking her something. She’s a fan of her daily coffee, so what’s better than a sweet treat to accompany that coffee? Exactly, nothing.

Alas, peppermint biscotti was born. I was always intimidated by biscotti, but it’s really quite simple to make. The tricked out version of this biscotti includes a chocolate dip and peppermint pieces on top of that. The simple version is just the biscotti with peppermint pieces mixed in. All versions are delicious – it just depends on how sweet of a treat you’re looking for – whether you want breakfast or dessert.

This has become one of my holiday baking staples. Give it a try! If you’re a peppermint fan, you’ll love it!

Peppermint Biscotti

Yield: 42 biscotti

Ingredients:
3/4 cup butter (no substitutes), softened
3/4 cup sugar
3 eggs
2 teaspoons peppermint extract
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candy

2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candy

Directions:

  1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract.
  2. In a separate bowl, combine the flour, baking soda and salt; stir in peppermint candy.
  3. Gradually add to creamed mixture, beating until blended (dough will be stiff).
  4. Divide dough in half.
  5. On an ungreased baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle.
  6. Bake at 350 degrees F for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes.
  7. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices.
  8. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.** Biscotti can be finished at this point, or they can be dipped in chocolate and rolled in peppermint pieces. See the following step for the latter. **
  9. In a microwave safe bowl, melt chocolate chips and shortening; stir until smooth.
  10. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set.

Red Velvet Whoopie Pies with Peppermint Filling

‘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 egg
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
milk

Whoopie Pie Directions:

  1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.
  2. 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

  3.  powder, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined.
  4. Alternately add flour and buttermilk, beating on low speed after each addition just until mixtures are combined. Stir in red food coloring.
  5. Spoon dough  2 inches apart onto prepared cookie sheet.
  6. Bake in the preheated oven for 7 to 9 minutes or until edges are set.
  7. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

Peppermint Cream Cheese Filling Directions:

  1. In a large bowl, combine cream cheese, butter, and peppermint extract. Beat with an electric mixer on medium speed until light and fluffy.
  2. Gradually beat in powdered sugar.
  3. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency.

Whoopie Pie Assembly Directions:

  1. 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.
  2. Top with remaining cookies, flat sides down, pressing lightly together.
  3. Serve cookies immediately. If chilled, let stand at room temperature for 15 minutes before serving.
  4. 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.