#chocolate peppermint

[everybody-loves-to-eat]

peppermint bark brownies

[vegan-nom-noms]

Vegan Peppermint Patties

[theworldoffostering]

Some of the Christmas cookies we made over the weekend.

[royal-food]

Chocolate Peppermint Graham Crackers

[poptartfandom]

[baker-of-bread-ect]

Peppermint buttercream swirls, one crushed up candy cane, red crystal sprinkles, and snowflake sprinkles on top of a chocolate cake filled with peppermint buttercream

[etsyfindoftheday]

etsyfindoftheday | cookies for santa | 12.24.17

iced christmas cookie platter by cookiemesweet

aw yeah, santa would DEFINITELY love any of the cookies featured tonight -- this fun decorated christmastime cookie platter is available in your choice of vanilla-almond or chocolate-peppermint. nom. i hope your christmas eves were full of tasty treats! happy ho ho ho to you :)

[thebakeclubla]

Chocolate Peppermint Shortbread

Merry. Crispy. Buttery. Festive.

Ingredients:

¾ Cup Powdered Sugar

1 Cup Unsalted Butter, softened

1 tsp Vanilla Extract

1 tsp Peppermint Extract

1 ¾ Cups All Purpose Flour

½ Cup Unsweetened Cocoa Powder

2 Candy Canes, crushed

3 oz. Dark Chocolate, melted

½ tbsp. Coconut Oil or Shortening

Directions:

1. In a stand mixer fitted with paddle attachment, or using an electric beater, cream the butter and powdered sugar until light and fluffy, about 3 minutes. Add the vanilla and peppermint extract and beat until smooth. Mix in the flour and cocoa powder and stir until just incorporated. (Dough will be very thick). Turn dough onto floured parchment paper and press into a disc. Refrigerate at least one hour.

2. Preheat oven to 350° and line a cookie sheet with parchment paper or a silicon mat.

3. Remove dough from fridge and turn onto a floured surface. Roll to about ¼ inch thick and use a cookie cutter to cut into desired shape. Arrange on prepared cookie sheet about ½ inch apart.

4. Crush the candy canes in a ziplock bag or bowl. Use your finger or the back of a spoon to gently press crushed candy into the center of each cookie. Bake in center rack for 9-11 minutes. Let cool completely on a cooling rack.

5. Combine chocolate and coconut oil or shortening in a microwave safe bowl and microwave in bursts of 30-seconds, mixing after each, until melted and smooth. Use a fork to drizzle chocolate over the cooled cookies. Refrigerate for 15-20 minutes until chocolate has hardened.

*Serve immediately or store in airtight container in fridge for 5 days.