Chocolate Mint Cookies With Peppermint Icing Recipes

TRIPLE-CHOCOLATE PEPPERMINT TREATS

Steps:

• Preheat oven to 375°. Cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture. Stir in semisweet and bittersweet chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool completely. , For frosting, melt white baking chips in a microwave; stir until smooth. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Add enough milk to reach desired consistency. Frost cookies; sprinkle with peppermint candies.

CHOCOLATE MINT SANDWICH COOKIES

Steps:

• In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

PEPPERMINT FROSTED CHOCOLATE COOKIES

Steps:

• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Scoop and roll dough, about 1 Tablespoon of dough each, into balls. Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
• Bake the cookies for 10-11 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
• Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, heavy cream/milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Beat in a pinch of salt if frosting is too sweet. I usually add a little less than 1/8 teaspoon. And, if desired, beat in another drop of peppermint extract.
• Top each cookie with frosting. Garnish frosting with crushed candy canes. Frosting doesn't dry completely, but will set after several hours. Carefully stacking frosted cookies is fine after that.
• Cover and store cookies at room temperature for up to 1 day or in the refrigerator for up to 1 week.

CHOCOLATE-MINT COOKIES WITH PEPPERMINT ICING

Steps:

• Preheat oven to 375'.
• In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
• Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).
• Take a drinking glass and flatten each cookie to about 1/4 inch thick.
• Bake cookies until set, Approximately 8-9 minutes.
• Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
• Frosting:.
• Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
• Chocolate Drizzle Icing:.
• In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
• Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).

CHOCOLATE PEPPERMINT COOKIES

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-MINT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
• Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart. Press each with greased bottom of drinking glass dipped into sugar until about 1/4 inch thick.
• Bake about 8 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over each cookie to within 1/4 inch of edge.
• In 1-quart saucepan, melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.