Chocolate Peppermint Cookies

Chocolate Peppermint Cookies requires roughly 45 minutes from start to finish. This dessert has 129 calories, 2g of protein, and 5g of fat per serving. This recipe serves 40 and costs 17 cents per serving. This recipe from Foodista requires butter, half and half, vanillan extract, and flour. It can be enjoyed any time, but it is especially good for Christmas. 3 people have made this recipe and would make it again. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Users who liked this recipe also liked Chocolate Peppermint Bark Cookies And Chocolate Peanut Butter B, Chocolate Peppermint Cookies, and Peppermint Chocolate Cookies.

Servings: 40

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. For the cookies: Preheat oven to 350 degrees F.
2. 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 vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
3. On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 minutes, rotating the pan halfway through the cooking time. Flatten the cookies slightly with a spatula after removing from oven. Cool completely.
4. For the glaze: In a small bowl mix together the sugar; mint extract and milk until smooth. Transfer mixture to a medium resealable plastic bag and snip off a tiny bit of the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10-20 minutes.

 

Step by step:

1. 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.

2. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary.

3. Add 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.

4. Bake until just cracked on top, about 8 minutes, rotating the pan halfway through the cooking time. Flatten the cookies slightly with a spatula after removing from oven. Cool completely.For the glaze: In a small bowl mix together the sugar; mint extract and milk until smooth.

5. Transfer mixture to a medium resealable plastic bag and snip off a tiny bit of the corner.

6. Drizzle glaze over cooled cookies.

7. Let cookies stand until set, about 10-20 minutes.

Nutrition Information:

covered percent of daily need

 

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