DOUBLE CHOCOLATE PEPPERMINT COOKIES
Steps:
- Unwrap the chocolate mints, place on a plate and freeze for 1 hour.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Prepare the cookie mix according to package instructions and chill in the fridge, about 10 minutes. Slightly dampen hands with cool water and wrap each chocolate mint in a heaping tablespoon of cookie dough, topping with enough dough to cover completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and chill in the freezer for 15 minutes.
- Bake the cookies until the edges are crispy and centers look soft, about 20 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately.
CHOCOLATE-PEPPERMINT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield About 30 cookies
Number Of Ingredients 13
Steps:
- Make the cookies: Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in the egg yolk and vanilla and peppermint extracts, about 30 seconds. Reduce the mixer speed to low; beat in the flour mixture until just combined. Pat the dough into a rectangle and place between 2 sheets of parchment paper. Roll out into an 8-by-13-inch rectangle, about 1/4 inch thick. Refrigerate until firm, at least 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut the dough into 1-by-2 1/2-inch rectangles. (If the dough is too soft, refrigerate 15 minutes.) Arrange 1 inch apart on the prepared pans.
- Bake, switching the pans halfway through, until the cookies are set around the edges, 18 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely.
- Make the icing: Melt the chocolate with the heavy cream and butter in a medium heatproof bowl set over a small saucepan of simmering water, stirring (do not let the bowl touch the water). Remove the bowl from the pan and let cool 5 minutes. Spread on the cookies. Sprinkle with peppermints.
DOUBLE CHOCOLATE MINT COOKIES
This is a simple cookie that my family loves.
Provided by Paula Jo
Categories Desserts Cookies Drop Cookie Recipes
Time 33m
Yield 96
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
- Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
- Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 15.3 g, Cholesterol 20.5 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 88.2 mg, Sugar 10.3 g
DOUBLE CHOCOLATE COOKIES WITH A PEPPERMINT PATTY SURPRISE
Fun and yummy cookies that will definitely bring a smile to your face! Although a little time consuming, these little hum dingers are worth it and are a great holiday treat! Again, I used an egg replacer in mine and they turned out just fine.
Provided by browneyes315
Categories Dessert
Time 45m
Yield 24 cookies, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk, then seal. Refrigerate until firm - about 1 hour. Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Working with 1 tbsp of dough at a time, use your fingers to evenly encase each peppermint patty with the dough. Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies to a rack to cool completely. Meanwhile, in a double broiler, melt half of the white chocolate until smooth. Using a large spoon, drizzle white chocolate over the cookies. Sprinke immediately with the crushed peppermint candies. Let set completely before serving or storing.
Nutrition Facts : Calories 358.5, Fat 20.5, SaturatedFat 12.6, Cholesterol 58.8, Sodium 322.7, Carbohydrate 42.3, Fiber 2, Sugar 25.5, Protein 4.6
DOUBLE CHOCOLATE COOKIES
When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
DOUBLE CHOCOLATE COOKIES
This recipe adapted from "Martha Stewart Living Holiday Cookies."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
- Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
DOUBLE CHOCOLATE COOKIES WITH A PEPPERMINT PATTY SURPRISE
Steps:
- 1 Directions: 1. Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour. 2. Preheat the oven to 350°. Line 2 large cookie sheets with parchment. Working with 1 tbsp. of dough at a time, use your fingers to evenly encase each peppermint patty with dough. Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely. 3. Meanwhile, in a double boiler or small, heatproof bowl set over a small saucepan of simmering water, melt half of the white chocolate, stirring until melted. Remove from the heat and stir in the remaining white chocolate until smooth. Using a large spoon, drizzle the white chocolate over the cookies. Sprinkle immediately with the crushed peppermint candies. Let set completely before serving or storing.
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DOUBLE CHOCOLATE PEPPERMINT PATTIE COOKIES RECIPE | HERSHEYLAND
From hersheyland.com
Servings 24Total Time 2 hrs 45 minsCategory Tags
- Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Stir in chocolate chips. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft).
- Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from peppermint patties.
- Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet. Using knife edge gently press star design into surface of each cookie. (If chocolate coating of pattie is broken the center fondant will melt out during baking). Sprinkle with decorator's sugar, if desired.
- Bake 12 to 14 minutes or until cookie is set; sprinkle with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
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Estimated Reading Time 7 mins
- Combine the flour, cocoa powder, granulated sugar, brown sugar, salt, and baking soda in the bowl of a stand mixer. Add the butter and beat until combined. Beat in the egg.
- Lay out a large sheet of plastic wrap. Turn the dough out onto the plastic wrap. Wrap and refrigerate until firm, at least 1 hour, but preferably longer.
- Remove the dough from the refrigerator and divide the dough in half. Place one half back in the refrigerator until needed. Cut the remaining half of the dough into 12 equal pieces.
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- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in vanilla and egg until smooth. Mix in cocoa powder and pudding mix (just the powdery mix, not actual pudding). Beat in salt, flour, and baking soda until well blended, adding 1 tablespoon of water if needed to get the dough to form together.
- Drop cookie dough balls (I used a 2 tablespoon cookie scoop) onto a wax paper lined cookie sheet. You don’t have to space them out, you’re going to chill the cookie dough balls. Cover with plastic wrap and chill for at least 1 hour. (You can also just chill the bowl of cookie dough, but you’ll need it to chill for at least 4 hours. It’s harder to scoop cold, so scooping out cookie dough balls before chilling is easier.)
- Preheat oven to 350°F. Line cookie sheets with parchment or a silpat. Bake for 10-13 minutes, until the edges lose their sheen. I like these a little under-done, so I take them out when the center is still a tiny bit shiny, about 10 minutes. Immediately press a peppermint patty on the top of each cookie. Let cool completely.
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