WHITE CHOCOLATE-PEPPERMINT PUDDING COOKIES
Cover White Chocolate-Peppermint Pudding Cookies with crushed peppermint candies. These White Chocolate-Peppermint Pudding Cookies are great for gifting.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 30 servings, 2 cookies each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Mix flour, dry pudding mix and baking soda until blended. Beat butter, 1 cup sugar and extract in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in morsels.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
- Mix remaining sugar and water until blended; brush onto cookies. Sprinkle immediately with crushed mints.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHOCOLATE PEPPERMINT COOKIES
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
Time 40m
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.
CHOCOLATE-PEPPERMINT PUDDING COOKIES
Peppermint extract and chocolate instant pudding mix give these awesome cookies deep, rich flavor-and all the moistness you'd expect from pudding.
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 42 servings, 1 cookie each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugar and extract in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in chopped chocolate.
- Drop tablespoons of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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