Chocolate Peppermint Cookies With Cocoa Powder
- November 25, 2021
Thankfully this recipe satisfies my deepest chocolate peppermint cravings, perhaps just as much as a double scoop of mint chocolate chip ice cream.I ate my cookie as is but I bet they’d also be great frozen and dipped in milk like Thin Mints (oh my gosh those are so good).Simple factor: 30 minutes from start to finish; prepared using 1 bowl.Chewy Double Chocolate Peppermint Cookies A chewy, double chocolate cookie with mint in the batter and on top with a sprinkling of crushed candy cane.3/4 cup sugar.1/4 tsp natural peppermint extract.1/3 cup cocoa powder.Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go.Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating. .
White Chocolate Dipped Peppermint Chocolate Cookies
After 3 batches of these I finally found the perfect ratio of ingredients with a rich chocolate flavor, just enough peppermint, and a deliciously chewy texture.I started out with a recipe that I found on Food Network then changed it until they were perfect for my taste.Here I also replaced some of the granulated sugar with brown for a chewier cookie.Line baking sheets with silicone liners or parchment paper.Whisk together flour, cocoa powder, baking soda and salt.Scoop dough out by a rounded tablespoon and shape into balls.Bake one sheet at a time in preheated oven about 8 minutes.Dip cooled cookies in white chocolate and sprinkle with peppermint bits. .
Death by Chocolate Peppermint Cookies
They’re packing double (or triple) chocolate with a perfectly chewy chocolate cookie, chocolate chips and a dark & white chocolate topping.Should I say chocolate again?These chocolate peppermint cookies are loaded with chocolate chips and infused with peppermint extract, baked and then dipped in dark chocolate, then drizzled with white chocolate and coated with crunchy crushed peppermint candies.Flour: We’re using good old all purpose flour to make these double chocolate peppermint cookies.We’re using good old all purpose flour to make these double chocolate peppermint cookies.because butter makes every cookie amazing!Delicious add-ins: I love adding dark chocolate chips to the batter for a double chocolate peppermint cookie.Can I make these chocolate peppermint cookies gluten free?If you want chocolate peppermint mocha cookies (yum) simply add 2 teaspoons espresso powder or 1 tablespoon instant coffee with your dry ingredients!Make perfect double chocolate peppermint cookies.Then add the extracts and eggs until smooth.Make your dough.Slowly add the dry ingredients to the electric mixer and mix everything just until your cookie dough forms.Feel free to mix the wet ingredients together by hand, slowly add the dry ingredients in, and mix again until they’re well incorporated.These chocolate peppermint cookies are freezer-friendly!To freeze the dough, simply roll it into individual balls and place them on a cookie sheet lined with parchment paper.When ready to bake, simply bake the peppermint chocolate cookies as directed.Freeze the baked chocolate peppermint cookies.More cookie recipes you’ll love.Death by Chocolate Peppermint Cookies 4.91 from 20 votes Leave A Review Print Recipe Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Gorgeous chocolate peppermint cookies dipped in dark chocolate, sprinkled with crushed peppermint candies, and drizzled with white chocolate.1/2 cup unsweetened cocoa powder (I used Ghirardelli).Optional if you want mocha peppermint cookies: 2 teaspoons espresso powder or 1 tablespoon instant coffee.1/2 cup white chocolate chips + 1 teaspoon coconut oil.In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.Also stir in espresso powder (or instant coffee) if you want to make these peppermint mocha cookies.Add in dry ingredients and mix on low until just combined and the dough forms.Place chocolate chips in a small pot and place over low heat, stirring until chocolate is melted and smooth.Recipe Notes Check out the full post for tips on freezing cookie dough and baked cookies! .
Chocolate Peppermint Thumbprints
These soft and thick chocolate peppermint thumbprints are a new favorite Christmas cookie.Combining chocolate cookies, chocolate peppermint ganache, and crushed candy canes, they’re undoubtedly festive and bound to disappear off cookie platters.Besides the unbeatable texture and festive flavor, you’ll also appreciate that this Christmas cookie recipe comes together with basic kitchen ingredients like flour, cocoa powder, butter, and sugar.I developed the base of this recipe from my chocolate crinkle cookies.The recipes are different because I needed a slightly sturdier cookie to hold the ganache inside.A higher ratio of brown sugar to white sugar keeps the cookies extra soft and cocoa powder lends all the chocolate flavor in the dough.In my recipe testing, I found that chilling the dough before indenting made it a little too firm and difficult to work with.And if you chill the cookies like this (picture below), they’ll hold their shape much better when baked.This is my #1 trick for indenting thumbprints: Instead of using your thumb, use the end of a wooden spoon or rubber spatula.This way you don’t dirty your thumbs or get dough under your nail AND you obtain a perfect uniform indent in each cookie.Unlike most thumbprint cookies where you bake the cookies WITH the filling inside, you actually bake today’s thumbprints WITHOUT the ganache filling inside.TIP: The best tool for chopping hard chocolate is a large serrated knife.To make this ganache extra special, add a drop of peppermint extract.Peppermint extract is VERY potent and if you add too much, your ganache will taste like toothpaste.First starting in 2013, every December we countdown to Christmas with 10 new cookie recipes in a row.Sign up for instant updates and you’ll receive a free email alert whenever I publish a new recipe. .
Chocolate Peppermint Crinkle Cookies
A hint of peppermint adds a festive touch to these fudgy Chocolate Peppermint Crinkle Cookies.These Chocolate Peppermint Crinkle Cookies have Christmas written all over them.Pure vanilla extract gets its flavor from vanilla beans and pure peppermint extract is made with peppermint oil.In a separate mixing bowl, whisk together the flour, baking powder, and salt.Roll them in powdered sugar in a shallow bowl to coat them well.Chocolate Peppermint Crinkle Cookies No ratings yet A hint of peppermint adds a festive touch to these fudgy Chocolate Peppermint Crinkle Cookies.Course: Dessert Cuisine: American Author: Valerie Brunmeier Keyword: chocolate mint crinkles, chocolate peppermint crinkles Print Recipe Pin Recipe Prep Time: 20 minutes Cook Time: 12 minutes 0 minutes Total Time: 32 minutes Servings: 48 cookies 1x 2x 3x Equipment #40 cookie scoop.2 teaspoons baking powder.½ cup powdered sugar Instructions In a large bowl, mix together the cocoa, white sugar, and vegetable oil.In a separate mixing bowl, whisk together the flour, baking powder, and salt.Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or a silicone baking mat.Place powdered sugar into a small shallow bowl.Transfer the coated dough to the cookie sheets and place them about 2-inches apart.
Best Chocolate-Peppermint Thumbprint Cookies Recipe
milk chocolate, chopped Crushed peppermint candies, for topping This ingredient shopping module is created and maintained by a third party, and imported onto this page.Directions Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside.In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 3 minutes.Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition.Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. .
Chewy Double Chocolate Peppermint Cookies
We are each sharing a Christmas cookie favorite on our blogs; I have linked to their recipes at the end of this post!I hope you’ll give them a visit, you might discover some new blogs to read and follow! .
Double Chocolate Peppermint Fudge Cookies
They’re basically the holiday version of my beloved soft batch double chocolate fudge cookies!To break up the chocolate, the batter includes a powerful pop of peppermint extract.But you can use crushed peppermint candies, since those are much easier to find year round!The cookies will spread a good amount, so you won’t have room for all of them on one pan.This lower temperature allows the cookies to bake longer, ensuring a gooey fudge center and a crackly top.You should not attempt to melt the chocolate in a pan on top of the stove, as the direct heat will likely cause it to seize.This cookie batter is not make ahead friendly, and if you wait too long between steps, you’ll run into issues.I loved adding them for a festive punch, but all that chocolate can definitely add up cost wise, so do what works for you!Instead you’ll just scoop and release it directly onto the parchment paper lined baking sheet.These fudgy cookie are so darn good and I can almost guarantee they’ll get you in the holiday spirit!Bonus: these make an amazing base for ice cream sandwiches!We love sandwiching mint chocolate chip ice cream between two cookies for a refreshing treat!6 peppermint candy canes, finely crushed (about 1/3 cup) Instructions Preheat oven to 325 degrees (F).In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter.Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth.Scoop 1/4 cupfuls of the batter onto the prepared baking sheets, leavin 1" in between each cookie for spreading.If the cookies spread too much while baking, use a spatula to gently press the edges inward immediately after removing from the oven. .