Chocolate Peppermint Cookies

A soft and chewy, chocolate cookie topped a chocolate mint drizzle and a sprinkling of crushed candy canes. 

Chocolate and peppermint is a popular combo, especially during the holiday months. This is another recipe that I created for my brother. He loves chocolate and peppermint! I basically took my red velvet cookie recipe that I adapted from Paula Deen, and just switched out cake box mix and the topping!

These chocolate cookies are soft, chewy, and a bit fudgy in the center. I love the addition of the peppermint flavor because it really awakens the cookie. Crushed peppermint candies make a festive, crunchy topping for these festive cookies. They are the perfect holiday cookie and  will get you in the holiday spirit ASAP. Perfect for cookie exchanges, holiday gatherings or alongside a cup of iced cold milk. 

Ingredients 

• 1 (18 oz) box moist chocolate cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 teaspoon vanilla extract 
• 1 egg
• 1 stick room temperature butter

Chocolate Drizzle 

• 1 cup semi-sweet chocolate chips, melted
• 1 teaspoon peppermint extract 
• 2 large candy canes, crushed

Instructions

Preheat the oven to 350 °F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. 

Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. 

Roll the chilled batter into tablespoon sized balls. 

Place on an ungreased cookie sheet, 2 inches apart. Bake for 12 minutes. 

The cookies will remain soft and gooey. 

Cool completely 

Melt semi sweet chocolate in a double boiler (or in the microwave, just be careful to stir frequently so chocolate doesn’t burn) until it’s smooth.

Add peppermint extract and whisk together. 

Drizzle a dollop of semi-sweet chocolate over each cookie.

Sprinkle a few pieces of crushed candy cane on top of the chocolate cookie centers while the chocolate is still warm. Let chocolate set for 30 minutes to an hour.

Advertisement

Pecan Maple Bacon Cookies

My brother, Robert and I have this little tradition where we like to uniquely wrap each other’s Christmas and Birthday presents. He loves to use TONS, and I mean TONS of tape but not just scotch tape, he uses packing tape! So as I got older, I thought it’s pay back time! I knew I needed to start to come with unique ways to wrap his presents. The first year, I placed a gift card in a bowl of water and froze it. He had to wait for it to melt to get his present. Each year, I try to get more and more clever! Opening presents on Christmas and birthdays at our house is definitely an adventure! 

Robert loves bacon so for his birthday, I made all things bacon… Maple Bacon cake, Candied bacon and these cookies… Maple Pecan Bacon Cookies! 

That year, I slid his gift card in the bacon cake so when he sliced into it, there was his gift card. I’ll share that recipe, another time. 

If you are a sweet and salty fan and love bacon, this recipe is for you! The smokiness of the bacon, combined with the brown sugar, the chocolate chips and the maple flavor . . . . It just doesn’t get any better!

Ingredients

For the cookies:

• 5 ounces cooked bacon, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt, kosher
• 1/2 cup unsalted butter, (1 stick) melted
• 3/4 cup sugar, packed light-brown
• 1/2 cup sugar, granulated
• 1 egg, large
• 1 teaspoon maple extract- if you can’t find, just use maple syrup 
• 1 cup pecans, toasted and chopped
• 1 cup semisweet or milk chocolate chips

For the maple glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons maple syrup
• 2 tablespoons heavy cream
• 1/4 teaspoon salt
• 1/2 cup pecans, chopped

Instructions

Place bacon in a cold pan. Turn heat to medium and cook bacon, stirring occasionally, until crisp. Once cooked, remove to a bowl to cool.

In a large bowl, whisk together flour, baking soda, baking powder and kosher salt.

Combine melted butter, bacon and any bacon drippings in the bowl of a stand mixer. 

Add brown and granulated sugar and mix. 

Once combined, add egg, then add maple extract. 

Using a large kitchen spoon or ¼ cup measure, slowly add the dry mixture to the mixer. 

Once combined, add the chopped pecans and chocolate chips. Mix, then divide dough in half. 

Place one piece of dough on a large sheet of parchment paper or plastic wrap and roll up into a 10-inch long tube. Repeat with remaining dough.

Refrigerate dough to chill for at least an hour. 

Preheat the oven to 350˚F. 

Slice cookie dough into ½-inch-thick slices and place them onto a parchment-lined cookie sheet. Bake for 12 minutes or until they start to become brown around the edges.

For the glaze, whisk together confectioners’ sugar, maple syrup, cream and salt. 

Dip the tops of each cookie into the glaze and sprinkle with chopped nuts. 

Let the glaze set for a few minutes before serving.

Espresso Chocolate Cookies

I love the way coffee enhances the flavor of chocolate, which is why I decided to add some espresso powder to my chocolate cookie recipe. These cookies are a perfect companion for morning coffee or after dinner drinks. To get a nice, dark coffee flavor I used a Café Bustelo® espresso coffee.  But you could use any coffee or espresso powder.

You definitely want to leave a few of these for Santa. They will give him the pep he needs to continue delivering presents!

Ingredients 

• 1 cup semi-sweet chocolate baking chips
• 2 tablespoons unsalted butter
• 3/4 cup granulated sugar
• 2 eggs room temperature
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 ½ teaspoon espresso powder
• 1/2 cup semi-sweet chocolate chips, for topping the cookies

Instructions 

Preheat the oven to 325°F.

Line a cookie sheet with parchment paper.

In a medium microwave-safe bowl, add the semi-sweet baking chips and butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is ok.) Set aside.

Add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy.

Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth.

Add the flour, cocoa powder, baking powder, salt, and espresso powder. Stir well to incorporate, but don’t over mix. The mixture should be very loose, just like a brownie mix.

Set in the freezer for 15 minutes or refrigerated for at least 2 hours. 

Using a 2 tablespoon, scoop out balls and place on the prepared baking sheet. .

Press 5-9 chocolate chips on top of each cookie and press down slightly. 

Bake for 11-14 minutes. 

Allow cookies to cool on the pan for at least 3 minutes before moving.

Red Velvet Cookies

Paula Deen’s Red Velvet cookies recipe was the inspiration for this cookie. I absolutely love red velvet cake, it is my favorite! So when I watched Paula Deen make red velvet cookies out of a cake box, I fell in love! 

These cookies are the easiest cookies you will ever make! All you need is 5 simple ingredients and yes, I said a box of cake mix! And the best thing is that this recipe can be used with any cake mix for so many great flavor combinations! Wait to see my Chocolate Peppermint cookies! 

So if you are looking for a soft and tender, beautifully crackled cookie with a white chocolate drizzle, look no more!  

Ingredients

• 1 (18 oz) box red velvet cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 ½ teaspoon vanilla extract
• 1 egg
• 1 stick room temperature butter
• White Chocolate Drizzle
• 1 cup white chocolate chips, melted 
• Christmas Sprinkles

Instructions 

Preheat the oven to 350 °F. 

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. 

Beat in the egg, Then beat in the vanilla extract.

Beat in the cake mix. 

Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. 

Scoop and roll into balls. Arrange 2-3 inches apart on the baking sheets. 

The cookie dough is sticky, I like to keep a cup of water next to the bowl and dip the scoop in to help the dough from sticking.

Place on a parchment paper lined cookie sheet, 2 inches apart. 

Bake for 12 minutes. 

Let cool on wired rack.

White Chocolate Drizzle 

While the cookies are cooling, place the white chocolate chips in a microwave safe bowl, microwave for 10 seconds.

Remove and stir then place back into the microwave for 10 seconds.

Remove and stir until completely melted. Be careful not to overcook the white chocolate!

Dip a fork or spoon into melted chocolate, and let the first large drip (to prevent a large drop) land in the bowl. Drizzle chocolate over the edges and tops of cookies. Sprinkle Christmas sprinkles immediately. Let dry for 15-25 minutes. 

This recipe was inspired and adapted from Paula Deen.

Rolo Snickerdoodle Cookies

I am a sucker for all things sweet and salty. Why choose one when you can have both? These cookies have it ALL! They are made with browned butter, plenty of chocolate-covered caramel chunks, and pretzels pieces. Each cookie dough ball is rolled through cinnamon sugar for that classic snickerdoodle finish before baking to perfection. 

The difference… 

• The unsurpassable nutty flavor from browned butter!
• The Chocolate caramel goodness of Rolo® candy!
• The Crushed pretzels, slightly salty, crunch with every sweet bite!
• The mini marshmallows, caramelized toasty yumminess !
• The Cinnamon sugar, giving you the traditional snickerdoodle taste! 

What is browned butter?

Browning butter is very easy because all you’re doing is gently cooking butter. This melting method gently cooks the butter until it develops a nutty flavor and toasted aroma.

How do I brown butter?

Cut the butter into pieces and place in a pan over medium heat. Stir the butter as it melts. After the butter has completely melted, continue cooking on medium heat until the butter turns a light amber color and smells nutty. Immediately remove from heat and pour into a bowl. 

INGREDIENTS

• 2 sticks (1 cup) salted butter, at room temperature
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups chopped chocolate covered caramels, I used Rolo® candy
• 1 cup mini pretzel twists, crushed
• 1 cup mini marshmallows
• 1/3 cup cinnamon sugar, to roll cookies in 

INSTRUCTIONS

Add 1 stick butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a bowl. Set aside to cool. 

Preheat the oven to 350 degrees F.

 Line a baking sheet with parchment paper.

In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and granulated sugar until combined. 

Beat in the eggs, 1 at a time, until combined. 

Add the vanilla, beating until creamy. 

Add the flour, baking soda, and salt. 

Fold in the chocolate caramels, mini marshmallows and pretzels. 

Roll the dough into rounded 1 tablespoon size balls and then roll through the cinnamon sugar. 

Place 3 inches apart on the prepared baking sheet. 

Transfer to the oven and bake for 10 minutes. 

Remove from and cool on a cooking rack. 

Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

Hot Cocoa Cookies

When it’s cold outside, all I want to do is curl up with a cozy blanket, and a cup of hot cocoa… But let’s get serious, it’s barely ever cold in Florida. So here’s a great alternative to a hot cup of cocoa…Hot Cocoa Cookies! Yes, hot cocoa cookies! 

These are basically chocolate chips cookies with a twist! Sprinkle mini marshmallows inside each cookie and the marshmallows slightly melt giving you that caramelized toasty yumminess! So you have transformed the ordinary into the extraordinary. To an unsuspecting guest, they look like your average chocolate chip cookies…So imagine their surprise when they take a bite and discover a surprise… a cup of hot cocoa in a cookie!

These cookies are great for a cookie exchange or holiday party… But you may not want to share!

Ingredients

• 1 cup butter softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/4 cups flour
• 4 packages or 3/4 cups hot cocoa mix – NOT SUGAR FREE 
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1 ½ cup chocolate chips
• 1 cup mini marshmallows

Instructions

Beat butter and sugars in a large bowl with a standing mixer until light and fluffy. 

Add eggs and vanilla; mix well.

In a separate bowl combine dry ingredients. 

Gradually mix dry ingredients into butter mixture until well blended. 

Stir in chocolate chips and marshmallows. 

Cover and chill for at least 30 minutes, up to 2 hours.

When ready to bake, preheat the oven to 350 degrees. 

Drop 2 tablespoons of dough, 2 inches apart, onto baking sheets lined with parchment paper. 

Bake 9 to 11 minutes or until edges are lightly browned. 

Cool on wire racks.

DoubleTree’s Famous Cookies

This cookie brings back so many memories! My best friend, Christine introduced me to this cookie recipe! Yes, these are the cookies that you get when you stay at a Hilton DoubleTree® hotel.

Christine and I spent many December nights, making these cookies for our family and friends. It was one of my Papa’s favorite cookies. He used to ask every Christmas for these but he referred to them as “his Christine’s cookies”! I’ll be honest I haven’t made these since he passed away. But when I was preparing my 12 days of cookies list, I knew these cookies had to be a part of it. So this past weekend, I dusted off the recipe card and got to work. I was flooded with so many memories of my Papa and how much he loved all my Christmas cookies. This is why I love cooking, the memories, each recipe brings!

OMG! I forgot how amazingly delicious these cookies are! They are incredibly chewy with crispy edges and have so much flavor! DoubleTree® knew what they were doing when they created this recipe!
Trust me, this will become one of your favorites and you will definitely want to dip it into a tall glass of cold milk.

Ingredients

• ½ cup rolled oats
• 2 ¼ cup of flour
• 1 ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 2 sticks butter, room temperature
• 1 teaspoon vanilla
• ¾ cup granulated sugar
• 1 ½ teaspoon lemon juice
• 2 eggs
• 3 cups semi-sweet chocolate chips
• 1 ½ cup chopped walnuts

Instructions

Grind oats in a food processor or blender.
In a medium sized bowl, whisk together the oats, flour, baking soda, salt and cinnamon.
In a stand alone mixer or using a wooden spoon, cream the butter, sugar, vanilla, and lemon juice.
In the same bowl with the butter mixture, add the eggs and mix until combined and smooth.
Slowly add in the dry ingredients
Add the chocolate chip and walnuts, wash your hands and mix with your hands.
Refrigerate dough overnight.

The next day, preheat the oven to 350 degrees F.
Prepare a cookie sheet with parchment paper.
Using a medium cookie scoop,, place cookies on to the prepared baking sheet.
Bake for 15-18 minutes.

Merry Christmas & Enjoy!