Chocolate Peppermint Cookies

December 28, 2007

Peppermint CookiesSo I am so sorry this has been so long in coming! To say it has been crazy in my household is an understatement. Alas though I have found the time to sit down and share this recipe with everyone. This is a recipe was a huge success! Everyone who ate one of these cookies really enjoyed them.

I originally got the idea from Bake or Break’s Chocolate Peanut Butter Munchies recipe and from the fact that I love peppermint ice cream in my hot chocolate. And so I came up with this recipe. The chocolate part is pretty much the same and the Chocolate Peanut Butter Munchies chocolate part.

Chocolate Peppermint Cookies

Peppermint Cookie
1/2 cup butter
1 cup flour
1 teaspoon. vanilla extract
2 teaspoon. peppermint extract

Chocolate Cookie
2 cups flour
1/2 cup baking coco
1/2 teaspoon baking soda
3/4 cup butter
heaping 1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2 teaspoons peppermint extract

Fudge Frosting
2 tablespoons butter
1/4 cup baking coco
1 teaspoon vanilla extract
1 teaspoon peppermint extract
powdered sugar
crushed peppermint candies

Preheat oven to 350 degrees. Mix all of the peppermint cookie ingredients together. Form dough into 30 balls. set aside. To start making the chocolate cookie, in a separate bowl stir flour, coco and baking soda together. In another mixing bowl, mix butter, white sugar and brown sugar until smooth. Add egg, vanilla, peppermint and milk to the sugar mixture. Gradually add flour mixture until a soft dough is formed. Form chocolate dough into 30 balls. Flatten each chocolate ball and place a peppermint ball on top. Form the chocolate dough completely around the peppermint ball. Roll into a ball again. Place on a cookie sheet and flatten with a glass. Repeat with the rest of the dough. Place cookies 2 inches apart on a parchment covered cookie sheet. Bake for 10 – 15 minutes. Cool completely.

In a sauce pan melt the butter to make the fudge frosting. Add coco, vanilla and peppermint. Add about 1 cup powdered sugar until desired consistency is reached. Fudge should be thick but spreadable. If the frosting gets too think add milk to thin it out. Frost each cookie with fudge frosting and then sprinkle the crushed peppermint candies over them.

Peppermint Cookie

Peppermint Cookie
These cookies are so festive and pretty. I hope you like them as much as my family does!

 Enjoy! grin.


I can still remember my 13th birthday. Can you? It was supposed to be a surprise party but of course I found out. My mother used to call me “The Secretary” because she said I always seemed to know what was going on. I could be all the way upstairs and if someone was in the basement and said my name…I would hear them. Even though it wasn’t the surprise it was supposed to be it was still a great birthday…especially because it was the first time my mother made me….my cheesecake. sigh. My cheesecake has a chocolate graham cracker crust with a smooth sour cream topping and cherry pie filling swirled in the shape of hearts on top. SO GOOD! I have had this cheesecake for every birthday since then and this year was no exception. It was my 24th birthday last week and my birthday dinner on Sunday this means, I don’t have a new and exciting recipe for you this week. However, I am going to share my cheesecake recipe with you so you can enjoy it too. This recipe is from a  Land O’ Lakes cook book.

Sweetheart Cheesecake


1 1/3 cup crushed chocolate wafer cookies  
1/4 cup butter
2 tbsp Sugar
4 Eggs separated
1/2 cup butter softened
2 pkg cream cheese softened
1 cup sugar
1 tbsp cornstarch
1 tsp baking powder
1 tbsp lemon juice


1 cup dairy sour cream
2 tbsp sugar
1 tsp. Vanilla
21 oz. can cherry pie filling

Heat oven to 325 degrees. In small bowl stir together all crust ingredients. Press crumb mixture evenly onto bottom of 9 inch spring-form pan. Bake 10 min. Cool. In small mixer bowl beat egg whites at high speed scraping bowl often until soft peaks form. Set aside. In large mixer bowl combine 1/2 cup butter, cream cheese and egg yolks. Beat at medium speed until smooth and creamy. Add remaining filling ingredients except egg whites. Continue beating. Scraping bowl often until well mixed. by hand fold in beaten egg whites. Spoon filling into prepared pan. Bake 60 – 80 minutes or until center is set and firm to the touch. Surface will be cracked. Cool 15 minutes. Loosen sided of cheesecake from pan by running knife around inside of pan. cool completely. Cheesecake filling will dip slightly upon cooling. In small bowl stir together sour cream 2 tbsp. sugar and vanilla. Spread evenly over top of cheesecake. Spoon out 2 to 3 tbsp. of cherry sauce from pie filling drop by the teaspoonfuls onto sour cream topping. Carefully pull knife or spatula through cherry sauce forming hearts. Refrigerate 4 hr. or overnight. Serve cheesecake with remaining pie filling.

 Enjoy! grin. :)