Chocolate Peppermint Crunch Cookies Recipes

Steps:

• Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan., Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.

Steps:

• Using a double boiler melt the almond bark.
• Meanwhile, use a food processor to crush the candies or candy canes.* Place the crushed candy onto a plate or shallow bowl.
• Dip the top of each wafer cookie into the almond bark or white chocolate.
• Immediately dip the top of the cookie into the crushed candies.
• Place the cookie on a waxed paper lined baking sheet. Allow to set.
• Store in an air-tight container for several days.
• *If you do not have a food processor, place the candies in a plastic bag and crush with a rolling pin.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Cream butter, brown sugar, and white sugar in a mixing bowl. Beat in pudding mix. Mix in eggs and vanilla. Add flour and baking soda and beat until well incorporated. Stir in peppermint baking chips and chocolate chips until well combined.
• Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
• Repeat Steps 3 and 4 to bake remaining batches.

Steps:

• For the cookies: Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or butter the baking sheets.
• In a medium bowl, combine the flour, cocoa powder and salt. Set aside.
• In a large bowl using an electric mixer on medium speed, beat the butter, sugar, dissolved coffee and vanilla extract until blended and smooth, about 1 minute. Reduce the speed to low and add the flour mixture, mixing until the flour is incorporated and the dough holds together. At first the dough will form fine crumbs; then it will come together in large clumps.
• Divide the dough in half and shape each portion into a smooth ball. Place 1 piece of dough between 2 large pieces of wax paper and roll it out to slightly less than 1/4 inch thick. Remove the top piece of wax paper. Using a 2 1/2-inch star cutter, cut out cookies. Slide a thin metal spatula under each cookie to loosen it, and place the cookies about 1 inch apart on the prepared baking sheets.
• Bake the cookies, 1 sheet at a time, until the tops feel firm and look dull rather than shiny, about 15 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. Repeat with the second piece of dough, and then press all of the dough scraps together to form a smooth ball. Repeat the rolling and cutting process.
• For the icing: Dip a fork in the melted white chocolate and drizzle it randomly and generously over the tops of the cooled cookies. Immediately sprinkle with crushed peppermint candy. The candy will stick to the warm chocolate.
• Let the cookies sit until the chocolate is firm. The cookies can be stored between layers of wax paper in a tightly covered container at room temperature for up to 4 days.