PEPPERMINT CRUSH COOKIES RECIPES
CHOCOLATE PEPPERMINT COOKIES RECIPE | FOOD NETWORK
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
SPARKLING PEPPERMINT COOKIES RECIPE - LAND O'LAKES
Steps:
- Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
- Combine 3/4 cup sugar, butter, egg, vanilla and peppermint extract in bowl; beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar, baking soda and salt; beat at low speed until well mixed. Stir 1/4 cup crushed candy into dough.
- Stir remaining 1/4 cup crushed candy into 1/4 cup sugar.
- Shape dough into 3/4-inch balls; roll in sugar mixture. Place, 2 inches apart, onto prepared cookie sheets.
- Bake 8-10 minutes or until edges are lightly browned. Do not overbake. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Nutrition Facts : Calories 60 calories, FatContent 2 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 55 milligrams, CarbohydrateContent 9 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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