PEPPERMINT PATTY CHOCOLATE RECIPES

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DOUBLE CHOCOLATE-PEPPERMINT CRUNCH COOKIES - EPICURIOUS



Double Chocolate-Peppermint Crunch Cookies - Epicurious image

Crushed peppermint candies make a festive, crunchy topping for these pretty cookies.

Provided by Janet Taylor McCracken

Total Time 2 hours 50 minutes

Cook Time 1 hour

Yield Makes about 50

Number Of Ingredients 12

2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided
1 1/2 cups all purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 red-and-white- striped hard peppermint candies, coarsely crushed

Steps:

  • Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
  • Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
  • Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
  • Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

PEPPERMINT PATTY-STUFFED COOKIES RECIPE - PILLSBURY.COM



Peppermint Patty-Stuffed Cookies Recipe - Pillsbury.com image

Turn our chocolate chip cookie dough into a minty chocolate treat filled with peppermint patties.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 24

Number Of Ingredients 7

1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/3 cup unsweetened baking cocoa
1 tablespoon all-purpose flour
3 tablespoons heavy whipping cream
24 York™ minis dark chocolate peppermint patties (from 8-oz package)
3/4 cup chocolate frosting (from 16-oz container)
1/3 cup hard peppermint candies, crushed (about 14 candies)

Steps:

  • Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
  • In large bowl, break up cookie dough. Add cocoa, flour and whipping cream; stir with spoon or mix with hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • Shape 1 tablespoonful dough around each peppermint patty, making sure patty is completely covered. Place 2 inches apart on ungreased cookie sheets.
  • Bake 11 to 13 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • Spread each cookie with heaping 1 teaspoonful frosting; sprinkle with crushed peppermint candies.

Nutrition Facts : Calories 150 , CarbohydrateContent 22 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 85 mg, SugarContent 14 g, TransFatContent 0 g

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