Chocolate Toffee Peppermint Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass. Bake until golden brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and crushed candy. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Sprinkle with additional candy if desired. , Bake at 350° for 9-10 minutes or until cookies spring back when lightly touched. Remove to wire racks to cool.

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.

Steps:

• Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Add flour to cookie dough; beat until blended., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., Meanwhile, place 2/3 cup chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in extract. Refrigerate until mixture reaches a spreading consistency, about 30 minutes. Spread filling on bottoms of half of the cookies; cover with remaining cookies., In a microwave, melt remaining chocolate chips with oil; stir until smooth. Dip tops of cookies in chocolate mixture, allowing excess to drip off. Immediately sprinkle with crushed candies; let stand until set. Refrigerate leftovers. Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.