Delectable chocolate cookies are given a festive kick with the addition of espresso powder and peppermint candy canes. Peppermint Mocha Cookies are the perfect treat for any holiday cookie tray. I had a ton of cookie recipes on my Christmas must-make list, and truth be told, some were pretty fancy-schmancy. But I decided that the …
Delectable chocolate cookies are given a festive kick with the addition of espresso powder and peppermint candy canes. Peppermint Mocha Cookies are the perfect treat for any holiday cookie tray.
I had a ton of cookie recipes on my Christmas must-make list, and truth be told, some were pretty fancy-schmancy. But I decided that the list simply wasn’t going to happen.
That’s sort of the theme of the last few years, right?
Instead of stressing out, I’m making a few Christmas cookies that are simple, but absolute crowd-pleasers. Cookies like these Peppermint Mocha Cookies, plus Peanut Butter Blossoms, Rum Balls, and Snowball Cookies – they’re simple, they’re delicious, and everyone loves them, making them total wins in my book.
I’m most definitely cutting myself a break this year, and if you’re in a similar situation, you should too.
The Peppermint Martini is creamy and minty fresh: the ideal winter cocktail! Step it up and rim the glass in peppermint candies.
Here’s a delightful signature winter cocktail: try the Peppermint Martini! This drink is creamy and minty fresh, a delicious combination of peppermint schnapps and chocolate liqueur. In fact, you may want to drink this any time of year! Of course, it’s perfect for the holidays. Cozy up with one by the fire, or drink it as a fun Christmas cocktail with appetizers. Either way, with a flavor of liquid candy canes, this one’s a total crowd pleaser.
What’s in a Peppermint Martini?
The Peppermint Martini is a spin on a flavored vodka martini that’s made with peppermint schnapps. As you may know, the vodka martini is barely related to the classic Dry Martini. It’s more of an excuse to make a flavored drink with vodka served up in a martini glass! This one combines peppermint and chocolate flavors with a rich, creamy body. Here are the ingredients you’ll need for a Peppermint Martini:
Shake these ingredients up in a cocktail shaker, and it comes out minty and creamy! This Peppermint Martini is just sweet enough, in our opinion (and we’re not fans of overly sugary drinks). While it can be considered a dessert drink, it’s not over the top. The sweetness comes mainly from the schnapps and the Creme de Cacao, so there’s no added simple syrup.
Prepping the Peppermint Martini glass rim
This Peppermint Martini is great as is, but if you’re entertaining it’s perfect with a peppermint candy rim! Here’s how to do it:
Crush the peppermint candies and add them a plate. Place them in a plastic bag and use the bottom of a jar, can, or rolling pin to break them into pieces.
Add a pool of grenadine to another plate. It doesn’t have to be much! Grenadine syrup is the glue that will hold on the candy.Place the outer edge of the glass in the grenadine and rotate. Hold the position of the glass constant and just rotate the stem so you get an even coating.
Don’t have grenadine? You can use water, too. Simply use your finger to wet the edge of the glass rim. Grenadine does a better job of adhering the candy, but water works.
Place the rim in the crushed candies and rotate. Then, do the same thing in the crushed candy! The grenadine will glue the crumbs to the rim.
Make it dairy free or vegan
Want to make this a dairy free or vegan Peppermint Martini? All you have to do is substitute full-fat coconut milk for the heavy cream! It comes out with a slight coconut flavor, but it’s not overwhelming. The coconut fat works well as a substitute for the dairy fat. (Don’t use cream of coconut: the drink will come out much too too sweet!)
More about peppermint schnapps
Peppermint schnapps is what makes this Peppermint Martini! It’s a clear alcohol made by adding peppermint flavoring to a clear grain spirit. You can substitute white Creme de Menthe if you have it on hand. Here’s what to know about this type of schnapps:
What ABV is peppermint schnapps? Peppermint schnapps is sold in three different ABV levels: 15% ABV (30 proof), 30% ABV (60 proof), and 50% ABV (100 proof). Compare it to 40% ABV of hard alcohol like vodka.
What does peppermint schnapps taste like? The flavor is like a candy cane, with a spicy, boozy finish. The strength tastes almost like mouthwash!
How much does it cost? Peppermint schnapps is very inexpensive: a 750 ml bottle costs $8 to $10.
Are there any substitutes? White creme de menthe can work as a substitute: it has a gentler, more balanced mint flavor. Just make sure not to get the green Creme de Menthe (which makes the signature green color in a Grasshopper)!
Important: 100 proof schnapps
There are a few types of peppermint schnapps that you’ll find at stores and online: 30 proof (15% ABV), 60 proof (30% ABV), and 100 proof (50% ABV). As you might guess, 100 proof is very strong. If the bottle says 100 proof, skip the quantity in the recipe and add it to taste!
More peppermint drinks
The Peppermint Martini is one of our favorite minty cocktails! Here are a few more minty drinks that work as holiday cocktails and beyond:
Peppermint candies and grenadine, for the rim (optional)
Instructions
Prepare the rim: Crush the peppermint candies and place them in an even layer on a plate. On another plate, add a small pool of grenadine, or simply wet the rim of the glass with water using your finger (grenadine is easiest and works best). Run the rim of a martini glass in the grenadine first, rotating the glass so the rim is evenly coated. Then roll the rim in the crushed candies until evenly coated.
Shake the drink: Place the peppermint schnapps, vodka, Creme de Cacao, and heavy cream in a cocktail shaker. Add a handful of ice and shake until cold. Strain the drink into the prepared martini glass.
Notes
*Check the bottle before you make this drink! If using 100 proof (50% ABV) schnapps, use half the quantity and customize to taste.
**To convert to tablespoons, 1 ounce = 2 tablespoons
Have you ever had a whoopie pie? Whoopie pies have two soft rounds of chocolate cake filled with a combination of vanilla buttercream frosting and marshmallow fluff. Whoppie pies can be classified as either a cookie, pie, or cake. Basically,…
Have you ever had a whoopie pie? Whoopie pies have two soft rounds of chocolate cake filled with a combination of vanilla buttercream frosting and marshmallow fluff. Whoppie pies can be classified as either a cookie, pie, or cake. Basically, all of the best desserts in ONE! They are delicious no matter what dessert category they…
Friends, if you love our Fudgy Vegan Brownie Cookies (they’re a fan favorite!), we have a holiday twist that must go on the cookie-making list! These chocolate peppermint cookies are crispy on the edges, fudgy in the middle, plus super chocolaty and pe…
Friends, if you love our Fudgy Vegan Brownie Cookies (they’re a fan favorite!), we have a holiday twist that must go on the cookie-making list! These chocolate peppermint cookies are crispy on the edges, fudgy in the middle, plus super chocolaty and perfectly sweet and minty! We are truly obsessed — these are too good to leave out for Santa (sorry, Santa).
Bonus points? They’re so easy to prepare (just 1 bowl and 30 minutes required)!
A hot peppermint mocha is an indulgent way to take off the chill on a cold winter night. I love the combination of chocolate and peppermint – and it is even better once you throw a little bit of coffee in to the mix! My Peppermint Mocha Cream Cheese Brownies are a holiday …
A hot peppermint mocha is an indulgent way to take off the chill on a cold winter night. I love the combination of chocolate and peppermint – and it is even better once you throw a little bit of coffee in to the mix! My Peppermint Mocha Cream Cheese Brownies are a holiday treat inspired by the hot coffee drink. They’re easy to make and just might become a new family favorite.
The coffee flavor is all in the brownie layer. Instant coffee powder is an easy way to infuse coffee into the batter because it dissolves easily. You can also use instant espresso powder or Starbucks Via, which both give a potent coffee flavor to the chocolate because they are a bit more intense than most instant coffee powders. Either way, coffee powder and the dark chocolate combine to give the brownies a rich mocha flavor.
Honestly, you could stop here because mocha brownies are delicious on their own. That said, adding a peppermint cream cheese swirl makes them wonderfully decadent and perfect for the holidays! Peppermint is a potent flavor, which is why I used it only in the cream cheese and not in the brownie batter. With two layers of flavor, you get nice contrast in every bite and get the full peppermint mocha experience!
Since these brownies have two layers, they take a bit longer to bake than some other brownie recipes. While it may be tempting to pull them out of the oven just as the cheesecake layer appears to be set, resist that temptation because the brownie base needs a little extra time. You can’t go wrong with a fudgy brownie – and these are fudgy! – but you don’t want the brownies to be too wet on the bottom because that will make the difficult to slice and pull out of the pan.
Due to the cream cheese and overall fudginess of the brownies, I recommend chilling these before slicing. Stored in the refrigerator, they will keep well for several days after baking – if they last that long.
Peppermint Mocha Cream Cheese Brownies
1/2 cup butter
2-oz dark chocolate, chopped
3 tbsp unsweetened cocoa powder
1 tbsp instant coffee powder
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup all purpose flour
1/4 tsp salt
Topping
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1 tbsp chopped candy canes or peppermints
Preheat oven to 350F. Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease. Make the brownies: In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Stir in cocoa powder and instant coffee until dissolved. Set aside to cool slightly.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Add in flour and salt and stir until batter is smooth and well-combined. Pour into prepared pan and set aside while you prepare the cream cheese mixture. Make the cream cheese topping: In a medium bowl, beat cream cheese, sugar, egg, vanilla extract and peppermint extract until smooth. Drop in large dollops onto prepared brownie batter. Gently swirl two batters together with a butter knife. Sprinkle chopped candy canes over the top of the brownies.
Bake for 40 minutes, until brownies and cheesecake are set and the topping is very lightly browned. A knife inserted into the cream cheese mixture should come out clean.
Cool in the pan completely, then refrigerate before slicing and serving.
This article is from Delicious Everyday.
Fudgy, rich and chocolatey, these mint brownies make a delicious holiday treat. They’re dusted with sugar and then drizzled with a peppermint icing. Perfect for a Christmas dessert! Brownies are one of my…
Fudgy, rich and chocolatey, these mint brownies make a delicious holiday treat. They’re dusted with sugar and then drizzled with a peppermint icing. Perfect for a Christmas dessert! Brownies are one of my favorite desserts. Not only are they easy and quick to make, but they always turn out so indulgent. These 30-Minute Vegan Brownies...
One bite into these beauties and it was pure love. Think Andes bar elevated x 1,000. We dreamt of a mint-layered brownie bar, did some experimenting, and totally nailed the landing (not to brag, but these are what dreams are made of).
A no-bake b…
One bite into these beauties and it was pure love. Think Andes bar elevated x 1,000. We dreamt of a mint-layered brownie bar, did some experimenting, and totally nailed the landing (not to brag, but these are what dreams are made of).
A no-bake brownie is layered with creamy, minty coconut butter and topped with luscious chocolate ganache. Swoon! What’s not to love? Just 10 ingredients and simple methods required for these decadent, vegan, gluten-free bars.
Anyone else practically live on Girl Scout cookies growing up? In our house, Thin Mints were a favorite, and we always had 1-2 boxes in the freezer for snacking. It doesn’t get much better than a crisp, cold, chocolaty Thin Mint dunked in milk (w…
Anyone else practically live on Girl Scout cookies growing up? In our house, Thin Mints were a favorite, and we always had 1-2 boxes in the freezer for snacking. It doesn’t get much better than a crisp, cold, chocolaty Thin Mint dunked in milk (who’s with me?).
We wanted to bring the nostalgia of Girl Scout cookies into our kitchen and remake this classic cookie, but with a healthier spin. We’re happy to report that our inspired version is not only naturally gluten-free, vegan, and grain-free, but it’s also incredibly quick and easy to make and (no joke) tastes exactly like the real thing!
Chocolate peppermint thumbprint cookies are sure to be a new holiday favorite, with a red and white marbled shortbread, dark chocolate filling with a hint of peppermint, and crunchy candy cane bits sprinkled on top. I can’t speak for Santa, but classic thumbprint cookies are one of my all-time favorite cookies, the buttery shortbread serving […]
Chocolate peppermint thumbprint cookies are sure to be a new holiday favorite, with a red and white marbled shortbread, dark chocolate filling with a hint of peppermint, and crunchy candy cane bits sprinkled on top.
I can’t speak for Santa, but classic thumbprint cookies are one of my all-time favorite cookies, the buttery shortbread serving as the perfect foundation for myriad filling possibilities. This festive take pairs dark chocolate with peppermint, plus a sprinkle of crushed candy canes for decoration and crunch.
Along with gingerbread, spritz, and, obviously, amaretti, thumbprint cookies are a necessity for any holiday cookie box.
And these festive, candy-cane inspired thumbprints are no exception. In fact, I’d argue these chocolate peppermint thumbprints are perhaps the ultimate holiday cookie.
I mean, just look at them!
I’ve been wanting to do a chocolate peppermint thumbprint cookie for some time now, but it’s taken me until now to actually nail down the details. I mean, it could have gone in so many different directions, I just couldn’t decide. Should it be a chocolate cookie with a white chocolate peppermint filling? Or double chocolate with a chocolate cookie and a dark chocolate filling? Or should I stick with a traditional shortbread cookie, and if so, should the cookie itself be left natural, infused with peppermint extract, mixed with crushed candy canes, or marbled with multi-colored dough?
This is how my brain works when I’m developing a recipe.
Ultimately, after a number of tests, I opted for a traditional shortbread with a hint of almond, with a striking marble effect with a swirl of red and white dough, and a dark chocolate filling with a hint of peppermint extract.
My peppermint bark glowup is this candy cane buttercrunch! Carmelly, crunchy toffee that is basically topped with peppermint bark. I mean, how perfect is this?! I’ve always gone back and forth on peppermint bark. I like it, I do. I usually like a small piece every holiday season but it’s not something I totally lose […]
My peppermint bark glowup is this candy cane buttercrunch!
Carmelly, crunchy toffee that is basically topped with peppermint bark. I mean, how perfect is this?!
I’ve always gone back and forth on peppermint bark. I like it, I do.
I usually like a small piece every holiday season but it’s not something I totally lose my mind over, you know?
My favorite part is easily the crunch of the peppermints – we all know I’m such a texture freak!
So this buttercrunch – which is crunchy as all heck, is my dream. Super crispy and crunchy, but also chocolatey. And also pepperminty! You have to try it.
If you’re thinking this looks familiar, you’re right! I made this pumpkin buttercrunch last month for Thanksgiving and THIS is how obsessed I am with it. I needed two flavors of the buttercrunch in my life in two months. It’s 2020, so I mean, we deserve it. For sure.
The first layer is a traditional toffee. Butter, sugar, a drop of water. Some vanilla extract and peppermint extract if you really want to up the mint flavor.
You do boil it, but it’s super easy! If you head to instagram today, you can see me make it step-by-step on my stories.
The next layer is just melted chocolate with crushed candy canes on top! I like to swirl a bit of coconut oil into my chocolate because it helps keep it firm at room temperature. It’s not necessary, but it does help. And really, that’s it!
Top with the crushed peppermint and you’re good to go.
Cue all the exclamation points!
One of the reasons I love this is that it’s just DIFFERENT than peppermint bark, you know? In my millennial brain I just get so bored with the same things over and over. I love that this still has all the perks and flavor of peppermint bark, with a little modern twist.
It’s also PERFECT for cookie boxes! Earlier this week I had a moment of thinking I was going to cut down on my baking list this year, but since I’ve decided against it and am going full steam ahead. I can’t wait to drop off some treat boxes on friends’ doorsteps this weekend. This peppermint buttercrunch is the perfect thing to add because it can be broken into fun, tiny pieces and will stay fresh too.
This candy cane buttercrunch has a layer of caramely peppermint toffee, topped with chocolate and crushed candy canes. Crunchy perfection!
Course Dessert
Cuisine American
Prep Time 40minutes
Cook Time 10minutes
Setting time 30minutes
Total Time 1hour20minutes
Servings 8to 10 people
Author How Sweet Eats
Ingredients
14tablespoonsunsalted butter
1cupsugar
2tablespoonswater
1/2teaspoonsalt
1/2teaspoonvanilla extract
¼teaspoonpeppermint extract
12ouncesdark chocolate,chopped
1tablespooncoconut oil
¾cupcrushed candy cane or peppermint pieces
Instructions
Line a baking sheet with parchment paper.
Heat the butter, sugar, water and salt over medium heat in a saucepan fitted with a candy thermometer. Cook, stirring occasionally, until the mixture reaches 298 degrees F, about 10 minutes. Remove from the heat and stir in the vanilla and peppermint extract.
Immediately pour the mixture on the parchment paper and spread it out in an even thin layer. Let it cool completely.
Melt the chocolate and coconut oil in the microwave. I like to do this in 30 second increments, stirring after each time. Once melted, pour the mixture over the set toffee layer. Sprinkle in the crushed candy canes.
Let the chocolate layer set completely. You can store this in the fridge or at room temp. Break into pieces and serve!