Sunday, December 22, 2013


So keeping with the Chocolate and Peppermint theme for the holidays, I'm posting two great recipes for Chocolate Peppermint Cookies.

The first is a fabulous recipe in an old issue of Sunset Magazine (recipe available online). This recipe uses their Chocolate Decadence Cookie recipe that you follow through step 1. Continue with step 2, using your palm to press dough balls into 1/4-in.-thick rounds. Bake as directed and let cool. (of course you could use your favorite chocolate cookie recipe--or store bought cookies)

1. Chocolate Peppermint Patty Cookies

In bowl, mix 3 cups powdered sugar, 4 Tbsp. milk, and 3/4 tsp peppermint extract.
Spread 1 heaping tsp peppermint icing onto the flat side of 1 cookie.
Top with flat side of a second cookie to form a sandwich, pressing together to squeeze filling to the edge. Roll edge of cookie in crushed and sifted candy canes.

I also found an amazing recipe for Peppermint Bark Chocolate Chip Cookies posted by Garrett McCord on Simply Recipes. For this recipe, you can purchase peppermint bark or make your own.  I love this recipe!!

2. 'Peppermint Bark' Chocolate Chip Cookies

1 cup sweet butter
3/4 cup of brown sugar
3/4 cup white granulated sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 cup peppermint bark, broken into little chip size pieces

1 Preheat oven to 350°F.
2 Cream butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.
3 Add egg and vanilla extract until well incorporated, about a minute. Be sure to scrape down sides and bottom of bowl halfway through.
4 Sift together flour, baking soda, baking powder, salt, and cocoa powder. Add to butter mixture slowly, and beating at medium speed, stopping once all is incorporated (do not overmix).
5 Fold in peppermint bark chips.
6 Take small spoonfuls of dough and roll into one inch sized balls and place on baking sheet lined with parchment paper. Bake for -12 minutes. Let cool in pan for few minutes, then transfer to wire rack to cool completely.

Photo: Leigh Beisch; food styling by Dan Becker

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