I came across this recipe online last night and made a double batch immediately. No modifications. Chocolate Peppermint Cheesecake Cake – Double chocolate layer cake with peppermint cheesecake center and peppermint frosting!This rich dessert is sure to steal the show at your Christmas celebration! Thank you so much for this post. I also rolled the balls in the smashed peppermint before I baked them (did I mention I have 600 mints to get rid of?). Chilling the dough: I recommend making the dough balls first because if you chill the dough in the bowl, it will be hard to scoop after being chilled. Absolutely fantastic! Came out great. Thanks for the awesome recipe! xo. Chocolate chips: I’ve made these with semi-sweet and milk chocolate chips, so choose your favorite. present in university. However, I decided to add plain coconut milk into the mixture until it was wet enough and actually stuck together. These look yummy. The name says it all — chewy, chocolately, minty. Thanks! In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring) Back into a low oven it goes for about 2 hours, until the meringue becomes crisp and chewy Once cooled, it's … We’re so glad you enjoy it, Amanda. Have a question? Now that the crying phase is over, I’m ready to test out some gluten free stuff. I subbed a flax egg and earth balance for a vegan cookie. I think I am going to have to make a vegan version asap. I cooked them for 13 minutes and they came out wonderful. If using salted butter, just leave out the salt. But no matter! Thanks for sharing, Joni! Easy, fast, delicious and versatile! I substituted vegan butter and a vegan egg and they worked great. Perfect amount of peppermint to chocolate. Great flavors…I would add a little more sugar next time to the dough. It’s super helpful for us and other readers. I used 2 tsp for a double batch. Not a bad thing at all, but for me a smaller cookie (more like a heaping teaspoon sise, than a heaping tablespoon) makes the perfect single serving. Peppermint Cuppa Chocolate Tea was featured on NBC Today Show as one of the top 10 Skinny Foods all dieters should try and on Every Day with Rachel Ray. These are amazing! I like things like mint slice (hopefully u know that wat that tastes like) and so yeah. I make these with cup4cup gluten-free flour as measured in the recipe, replacing 1 Tbsp of the flour with 1 Tbsp tapioca starch to get them extra crisp and chewy. In a large mixing bowl, beat butter with sugars until light and fluffy. I used to be a chocolate-mint hater but now we have a growing love affair. They are chocolatey, pepperminty and nice and chewy!! Slightly crisp on the outside, nice and chewy inside. (Makes enough for 6 mugs of hot chocolate). To make vegan, can I use a flax egg or will it change the texture too much?? Google it because my measurements or time might be off. I’d imagine most all purpose gluten free flours would do just fine – except the bean based ones, unless the bean taste doesn’t bother you. Thanks! They might need to bake slightly longer, so watch for preferred texture! It was pretty easy/straightforward to make, I got a little nervous when my batter was a tad thick during the mixing process. Same ingredients. If you share your photo on Instagram using the hashtag #MinimalistBaker, we’d love to see what you baked up! I don’t think they’ll last until day 3. We’re so glad you enjoyed this recipe, Amanda! I did not put the dough in the fridge, but cooked immediately after mixing everything together. Just an idea. I was concerned because the batter seemed dry and it was hard to scoop them onto the baking sheet, but I missed the step about chilling the batter. The dark chocolate layer got chopped into chunks and added in lieu of the chocolate chips to this recipe. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our taste.) That should work! My daughter (age 4) loved crushing and sprinkling the crushed peppermints/candy canes on top. Thanks so much for sharing your experience! Thankss a buncxh forr shnaring thos with alll peoppe youu reeally Thank you Dana! I gave 99% of them away or I would have eaten way too many. Hmm, perhaps a bit too much flour was added? They baked up beautifully in about 12-13 min, and are even better on day 2. I found they adhere fairly well as long as the cookies are still very hot. These were good cookies. Thanks for sharing about the GF modification as well! Had a large bunch of fresh mint and replaced the candy canes with chopped fresh mint. Any ideas on what I should change to use oat flour? One bowl; very little mess!! What to do when your other half brings home a bag of 600 starlight mints from a warehouse store (not what I asked for, by the way)? 3/8 cup of sugar and 3/8 cup of smashed peppermint sugar. CHERRY-MINT CHOCOLATE Is there a specific reason for the non-bleached flour? 1 1/2 cups milk. I love the flavor of these cookies. Now a New Year’s tradition! Thank you! This EASY Chocolate Peppermint Fudge Recipe is rich, creamy, and topped with crunchy crushed candy canes! When making cookies with sugar topping, such as Snickerdoodles, I always have leftover sugar/cinnamon mixture. When using peppermint extract, remember less is more. This recipe is an absolute wonder. Delish. Will definitely be making these every year at Christmas! Thawed it out and was perfect for baking the next day. They freeze well. I tried it again with a tad less flour, more chocolate chips and 1/2 teaspoon of peppermint extract. Top this Peppermint-White Chocolate Dip with crushed candy canes for a beautiful festive dessert. Just made a double batch tonight for an Xmas party tomorrow- used whole wheat pastry flour (slightly less than the recipe called for to compensate for the density) and cut the 1 1/2 cups of sugar to 1 1/4 in an effort to make them slightly less unhealthy without losing any of the taste. I ended up with 28 medium-sized cookies and they came out perfect. As a peppermint chocolate chip fan, I could down a batch very easily. I didn’t change a single thing but made the recipe for 8 dozen. This layered peppermint bark is a delectable blend of semisweet chocolate, white chocolate, and peppermint. You have to sprinkle the crushed cane on the cookie immediately after you pull them out of the oven, so try to time it right. Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Sooooo tasty! I’d also use a bit less peppermint extract as it seemed to overwhelm the chocoate flavors. I used coconut oil instead of butter. My candies did not adhere well at all! I use 1 tsp peppermint extract and 1tsp vanilla extract. Crunchy cushed peppermint and a creamy filling provide a nice texture. I was drawn to this because of the “one-bowl” factor. This recipe only makes 12 cookies? We are so glad you enjoyed them! Crunchy cushed peppermint and a creamy filling provide a nice texture. Or maybe next time we’ll attempt a marshmallow frosting, and toast it with a torch. Yes, that should work. Thanks for sharing! New and improved! Thanks so much for the lovely review! just substitute vegan butter for the regular stuff and a flax egg (1 tbsp ground flax seed + 2-3 tbsp water) for the chicken egg! xo. Last sheet of cookies, I put them on before baking and it worked better. CHERRY-MINT CHOCOLATE Making a double batch tomorrow so I can enjoy some with my husband, yum!! Peppermint Chocolate Almond Crisps. 1/4 tsp. I am all about the chocolate-peppermint combo at the time of year, and what better way than in a straight forward cookie! These are so delicious! Both the dark and bittersweet chips are much larger than the regular semi-sweet. Thank you! Kids that I nanny asked if we could make mint cookies last week (beginning of June in Texas, so decidedly not winter) because they love mint and had extract already. Glad your daughter loved them, Stephanie! though. They are soft and cakey. Pour the batter into the prepared bread pan and bake in the preheated oven for 60 to 70 minutes, until a toothpick inserted into the center comes out clean. The candies only melted enough to stay in place. I’m so glad that we made them! what did you do? great flavour. Make crust: In a … Maybe I’m just not good at following instructions… BUT I gave this recipe a try today and for the first time they came out PERFECT! Pass the mugs round and let everyone stir their hot chocolate with their candy cane – letting as much of the sweet peppermint … In that recipe, the chocolate drizzle helped adhere the crushed candy canes to the top of each cookie… For those who’ve made these, how well do the crushed bits stick to the finished cookie? Thanks so much for sharing your experience! Thanks I put more peppermint extract in the batter, and more chocolate chips in the batter. Whisk in the cocoa powder, sugar, and vanilla, reheat over low heat, and pour into cups or mugs. Decadent Instant Pot Peanut Butter Hot Chocolate. Melt Chocolate – To begin, melt chocolate in a small, microwave-safe bowl on 50% power in 15 second increments, stirring in between, until smooth or milk chocolate on regular power in 15 second increments, stirring in … I come from a long line of bakers, my mom, aunts and grandmothers included. They might need to bake slightly longer, so watch for preferred texture! These were a great addition to my holiday cookie platter, thanks! Hi, this question might sound stupid, but I’m just curious. Make a basic chocolate bark using either milk, white, or dark chocolate, and top the bark with crunchy pieces of peppermint before it cools and sets. In addition I made them ALMOST vegan. The only teeny tiny adjustment I made, was using vanilla infused sea salt instead of regular. These turned out amazing!! I’m with the other bakers who tried peppermint bark and were more successful with these cookies. The chocolate cake layers, made with coffee, bittersweet chocolate, mayonnaise, and cocoa, are like a cross between a devil’s food cake and a chocolate mayonnaise cake. Sign up and I'll send you great recipes and entertaining ideas every week! Fine way of explaining, and fastidious article to get facts Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Hi Sandra, we used 1 cup and then 1/4 cup measuring cups, leveling off each one. xo. I made them gluten-free (with Bob’s Red Mill 1-to-1 flour) and dairy-free (with Miyoko’s Vegan Butter). Add the eggs, one a time, mixing well after each adding. Absolutely loved the recipe. This gave me a great starting point. Thank you for this wonderful recipe. They came out not cracked at all and didn’t spread as much as I expected but beautiful cookies! Yes, it doubles very easily. I only wish I had doubled the recipe because this recipe did not make as many cookies as I would have liked. Chocolate Cookies with Festive Peppermint Flavor. We used coconut sugar and gluten free flour and they turned out great. I later omitted these as they are covered by the crushed candy. I’ll make these every year to hand out as gifts. I’m so glad I was wrong and that this is such a simple cookie recipe! Not chewey or gooey at all but very soft, and cakey. They came out great. Meanwhile, place four of the candy canes in a plastic bag and crush them with a rolling pin. I threw the extra in the freezer – easy solution! I made this recipe today for a cookie exchange. These cookies may look a little complicated but they’re actually very simple. I made this using flax eggs instead of regular eggs and using earth balance for butter. I made 48/4 dozen, and actually probably could have made the cookies bigger because I ended up with a little over 6 dozen. Thanks for sharing! I made a double batch and got 4 dz cookies perfectly sized, just note that you’ll need double the candy canes for garnish, unless yours are larger than mine were, mine were pretty skinny. I could have eaten the whole batch! Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. PEPPERMINT CHOCOLATE This is pure delight for your taste buds. Don’t know what I’d do without this recipe! Stir ½ tablespoon of the crushed candy canes into each cup, top with a generous dollop of whipped cream, and sprinkle the whipped cream with more crushed candy cane. Chocolate and mint is a popular combo, especially during the holiday months. Need help? Has anyone else had this experience? I have one happy husband and 2 happy toddlers :) I’ve made many of your recipes and they are always great! Perfect for party favors, gifts, or on a cookie tray. Baked for 11 minutes, and ended up with 32 cookies. Beat well with a wooden spoon until smooth then stir in the rest of the icing sugar and switch to using the electric beaters and whisk up until pale. Soft and chewy with crispy edges and a sprinkle of festive white chocolate chunks, dark chocolate chunks and candy cane pieces that softened into a gooey, crunchy, pepperminty topping. I made these for a family holiday dinner and to give away as Christmas presents and they were a HUGE hit at the dinner. Make the dough, form into balls, and freeze. I guess you could say they were a little popular. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks. I culled out the larger pieces and crushed them a second time. Loved this recipe, they were perfect for a holiday cookie swap. I suppose you could cook them a tad less to keep them softer after they cool, so you may need to experiment with time. But in my case, I think it can definitely use more. I made them for a cookie swap. Thanks for the feedback, Kristyn. Wonderful peppermint cookies. They look delicious – very similar to the ones from Bon Appetit a few years ago, minus the chocolate drizzle. And quite simple to make. Then 2 tablespoon of that mix equaled one egg. I did make a few adjustments of my own. I tried making these cookies last night for an office event and I found that the batter/dough came out really dry. Perfect for cookie exchanges, holiday gatherings, or alongside a cup of hot cocoa on a cold winter's night. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully They don’t get in the way when making the well in the top of the cookie and the smaller chips give more of a chocolate flavor. Instructions. Hope that helps! I’ll definitely make these a holiday cookie staple! This makes my cookie-loving heart glad. I mixed the chocolate base with salted caramel chips and it was perfection! My sister kept going after these cookies and asked me for the recipe :) Very delicious! Recipe Tips/FAQ. Hi Brie! Fudge should be stored in an airtight container with parchment or wax paper between the layers. This 5-ingredient peppermint fudge features two layers of delicious fudge, topped with crushed candy canes. Could I use a flax egg as a replacement for an egg to make this vegan? We just prefer unbleached personally. I used the heaping tablespoon for sizing the cookies. Tons of yummy chocolate dessert ideas, from easy chocolate desserts to chocolate chip, cake recipes & more. I used this recipe along with your 5-Ingredient Peppermint Patties to try to replicate a cookie from a local vegan bakery, which they call Santa Babies. So yummy! Mix until well combined. Two words: peppermint chocolate. These are delicious! Substituted King Arthur 1-1 gluten free flour for the flour and didn’t have candy canes on hand so I used Andes instead. In a large bowl, cream the butter and sugar together for about 1-2 minutes. My only comment is that they are very sweet/rich. The possibilities are endless. I made these twice yesterda,y super simple and quick to through together. I also reduced the sugar and still turned out amazing!! Very chocolatey and minty. To keep from covering … Can you suggest an adjusted cook time and/or temperature from frozen? What a great recipe! Normally I weigh my flour to be exact. And the minty Italian meringue frosting is soft, shiny, and marshmallowy. Deselect All. YUM!! Otherwise so very good! I chilled the dough overnight and worked in batches keeping the dough cold. Shortbread/Trefoils Toffee and Chocolate Bark with Toasted Almonds is the grand prize winner and the Candies category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. I adore this recipe. It worked. They are the first recipe I ever made of yours. Of course I had to sample one – can’t take them to the party if I don’t! I made this last night and it was ok. I was hoping to make the dough tonight and five days later bake the cookies. *Nutrition information is a rough estimate. The photography is amazing and I want to bite my screen. The double batch made approximately 38 cookies….on the smaller side (I used 1 tbs scoop to make balls). As I flattened the cookies before baking, I made a dent in the middle of each. I used mint chocolate chips and subbed half the butter for coconut oil (because I didn’t have enough butter). I made 3 batches using a different chocolate chip (semi-sweet, dark, and bittersweet). I was craving chewy chocolate peppermint cookies, and that’s what I got :) As written I needed to quadruple the peppermint extract, for my own personal tastes. The cookies were delicious and a hit at my house! I did make quite a few changes though! Thanks so much for the lovely review! I’m thinking maybe I should add more chocolate chips to the batter? I made them with Pamela’s artisan blend gluten free flour and they turned out perfect. Make the dough, form into balls, and freeze. Mine were a little cakier and fluffy than they were chewy, but I think that’s because I didn’t squish them flat enough! They came out more crispy than chewy, which I’m usually not into, but they were light and almost wafer-like, which was super delicious, and the chocolate flavor was more intense. Thanks so much for sharing! Another reader mentioned adding a tablespoon of water (or you could use non-dairy milk) and that fixed the issue for them. Thanks! Looks like others have had success subbing the egg with a flax egg or applesauce and the butter with Earth Balance or coconut oil. But! I thought it was cute and yummy. Off the heat, add the bittersweet and semisweet chocolates and whisk until the chocolates melt. I’m not sure what happened, but would love to try again. ?? Thanks so much for sharing! I doubled the recipe but cut the sugar to less than a cup with a few packets of stevia. Next time(they were so good I’ll definitely make again) I’ll add a little more peppermint and mix some dark chocolate with the semi sweet chocolate. Cream cheese, white chocolate, peppermint extra and more come together for a delicious Peppermint-White Chocolate Dip for your holiday table. I needed to add milk to make it a bit stickier. Not positive this answers the question but I had these in the refrigerator (not freezer) for 48 hours before I made them and it was totally fine.