Ashley Holt Peppermint Cookies

Chocolate Peppermint Icebox Cookies The Recipe Rebel

WEBMar 1, 2024 · Instructions. In a large bowl with an electric mixer, beat butter until smooth. Add sugar, egg and vanilla and beat on medium high speed until light and fluffy, about 2 …

1. In a large bowl with an electric mixer, beat butter until smooth.
2. Add sugar and vanilla and beat on medium high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as necessary.
3. Add flour, cocoa powder, baking powder and salt and beat on low speed just until combined.
4. Divide dough in half and roll each half into a tube roughly 10 inches long and 1.5-2" in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 5 days. (You can also freeze the dough at this point for up to 3 months).

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Peppermint Mocha Cookies My Baking Addiction

WEBDec 22, 2021 · Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a …

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla and espresso.
3. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Gradually stir the flour mixture into the creamed mixture until just combined. Fold in the cappuccino or chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Peppermint Mocha Cookies Baker by Nature

WEBDec 5, 2017 · Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper and set them aside. In a medium mixing bowl, whisk together the …

1. Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper and set them aside.
2. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Once the chocolate is completely melted, carefully remove the bowl from the heat and pour it into a liquid measuring cup.

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