Chocolate Peppermint Shortbread

Christmas is almost here! This is an easy and delicious way to reward yourself for all of your hard work this year (or perfect for a last-minute party or guest). As an added bonus, your entire kitchen will smell like peppermint!

Ingredients

1/2 cup butter, softened
1/4 cup granulated sugar
1 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/3 cup Andes peppermint baking bits

Instructions

Preheat oven to 350°F. Spray 1 (9-inch) glass pie plate with cooking spray.

In large bowl, beat butter and granulated sugar until light and fluffy. Slowly beat in flour and cocoa. Stir in peppermint baking bits. Press dough evenly in pie plate.

Bake 22 to 24 minutes or until edges just begin to pull away from sides of pie plate. Cool in pie plate for 5 minutes. Cut into 16 wedges.

Yields 16 servings.

White Chocolate Mint Chocolate Cookies

I can never make it through the holidays without several mint chocolate or peppermint chocolate treats! Here is one to kick off the season. It is not overly minty, and the mint with white chocolate combination balances nicely.

Ingredients
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
1/4 cup cocoa powder
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup mint chocolate chips
3/4 cup white chocolate chips

Instructions
Preheat oven to 350 degrees F.
In large bowl, cream together brown sugar, granulated sugar, butter, shortening, vanilla and egg. Gradually mix in cocoa powder, flour, and baking soda. Stir in mint chips and white chocolate chips.
Drop heaping tablespoons of dough onto cookies sheets.
Bake 11 to 15 minutes or until edges begin to brown slightly. Cool completely on a wire rack.
Yields 2 dozen

Chocolate Fudge Bars

Who doesn't love an easy chocolate dessert recipe? This chewy, dense bar came together very quickly. My only complaint was that the edges ended up being a little too crispy for me.


Ingredients
3/4 cups all purpose flour
1/4 teaspoon baking soda
1/4 cup unsalted butter
2 ounces dark chocolate
1 egg
1 cup granulated sugar
1 teaspoon vanilla extract

Instructions
Preheat oven to 350 degrees. Spray an 8x8 pan with cooking spray.
Sift the flour and baking soda together in a bowl. Set aside.

Melt together the butter and chocolate.
In a separate bowl, beat the egg until foamy and then beat in the sugar until well-blended. Stir in the melted chocolate mixture and vanilla.
Add the dry ingredients and spoon into the pan. 

Bake for 20-25 minutes. Remove from the oven and allow to cool in the pan for 10 minutes.
Yields 16 servings.

Recchiuti Triple Chocolate Cookies

I love Recchiuti Confections and this recipe from his website was a great version to make at home between visits. Below is the recipe, but I made a few changes since I was short on time. Instead of making into logs and refrigerating, I pressed the dough into an 8x8 pan and baked immediately in a 350 degree oven for 18 minutes. I also did not have a vanilla bean or fleur de sel available. I'm sure they would have made the bars even better, but I was still happy with the rich chocolate and crispy result.

Ingredients

1 1/3 cups unbleached all-purpose flour
1/3 cup plus 1 tablespoon unsweetened natural cocoa powder 
1/2 teaspoon baking soda
12 tablespoons (6 ounces) unsalted butter with 82% butterfat, at room temperature
1/2 cup granulated cane sugar
3/4 cup dark brown cane sugar
1/2 teaspoon pure vanilla extract, preferably Madagascar Bourbon or Tahitian
1/2 Tahitian vanilla bean, split horizontally 
1/2 teaspoon fleur de sel in fine grains
3 ounces 41% milk chocolate, roughly chopped
3 ounces 65% chocolate, roughly chopped

Instructions

Make the dough:
Sift the flour, cocoa, and baking soda together into a bowl. Set aside.
Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy. Add both sugars and the vanilla extract. Scrape the seeds from the vanilla bean into the bowl. Sprinkle the salt over the top. Beat on medium speed just until combined.Reduce the speed to low. Add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one. Pulse just until a crumbly dough forms. Add both chopped chocolates and mix on low speed just until incorporated.Turn the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.Divide the dough in half. Roll each half into a log about 1 1/4 inches in diameter and 12 inches long. As you roll, gently push the ends toward the center occasionally to prevent air pockets and to keep the logs at an even thickness.Wrap the logs in plastic wrap and refrigerate until firm, at least 3 hours or up to 3 days.

Bake the cookies:

Preheat the oven to 325°F. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.Remove the logs from the refrigerator and unwrap them. Using a ruler to guide you and a sharp knife, cut each log into rounds 1/2 inch thick. If the dough crumbles as you cut it, reshape each slice. Place the rounds on the prepared pans, spacing them 1 1/2 inches apart.Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until set but soft enough to hold a slight indentation when pressed with a fingertip, about 14 minutes. Let cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week.

Yields 48 cookies.

Chewy Chocolate Cookies

Even though we just got through Halloween, I'm craving chocolate! This recipe is simple and makes just one dozen, so you can't get too carried away. These cookies are crispy on the outside and chewy on the inside. 

Ingredients
3 ounces bittersweet chocolate, chopped
1/8 cup unsalted butter
1/3 cup flour
1/4 teaspoon baking powder
Pinch of salt
1 egg
3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup mini semi sweet chocolate chips

Instructions
Preheat the oven to 350 degrees.
Melt together the bittersweet chocolate and butter.
while the mixture is cooling, combine the flour, baking powder, and salt in a small bowl. In a separate bowl, beat the eggs, sugar and vanilla extract together.
To the egg and sugar mixture, gradually add in the melted chocolate. Then add in the flour mixture and semisweet chocolate.
Drop tablespoons of dough onto baking sheets and bake for 8 to 10 minutes. Cool completely on wire racks.
Yields 1 dozen

Chocolate Cake Mix Cookies

This recipe was inspired by one I found on Cookies and Cups. It was such an easy cookie to put together because of the cake mix. It's a little sweet, so next time I'll cut the brown sugar in half. These tasted best warm and right from the oven. Yum!

Ingredients
1/2 cup margarine, room temperature

1/2 cup brown sugar 
1 egg
1 cup devils food cake mix 
1/2 cup flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
3/4 cups mini chocolate chips 
Instructions
In a small bowl, mix together the cake mix, flour, baking soda, and salt. Set aside.
Cream butter and sugar together until light and fluffy. Add in eggs and vanilla and beat until smooth.
Gradually add in the cake mix and flour mixture. Stir in the chocolate chips.
Refrigerate dough for 2 hours.
Preheat oven to 350 degrees. Place tablespooonfuls of dough onto a cookie sheet with parchment paper. 
Bake for 8-10 minutes until cookies are set.
Yields 2 dozen.

Fudge Round Copycat

Thanks to my friend Gerard for sending me this recipe he found for a copycat version of Little Debbie Fudge Rounds. I love Fudge Rounds, and these were close. Next time I need to press down the tops of the cookies a bit more so they are not as puffy. One other benefit of these cookies is how easy they came together. If you don’t want to make the filling, just add some chocolate chips to the cookies, and you’ll still have a great treat.

Ingredients
For the cookies
2 eggs
1 Devil's Food cake mix, (11 - 12 ounce package- I used Pillsbury)
1/2 cup (1 stick) margarine

For the filling
1/2 cup (1 stick) margarine at room temperature
1/4 cup baking cocoa
2 cups powdered sugar

Instructions
Preheat oven to 350 degrees F.
Melt one stick of margarine. Allow to cool slightly.
In a small bowl, beat the two eggs.
Pour cake mix into a large mixing bowl. Stir in melted butter and beaten eggs.The dough will be very sticky.
Roll dough into 32 balls about 1 inch in diameter. Place 2 inches apart on ungreased cookie sheets.
Bake for 8 minutes. Cool cookies completely.
For the filling, cream together the remaining stick of margarine, cocoa and powdered sugar. Add milk if necessary so the filling is of spreading consistency.
Spread about 2 teaspoons of filling onto 16 cookies. Top with remaining cookies.

Yields 16 sandwiches

Easy Dark Chocolate Brownies

These brownies come together really quickly and are cakey and chocolatey. I made these for a movie night, and they were a hit.

Ingredients
4.25 ounces dark chocolate (I used Hershey Dark)
3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup flour

Instructions
Preheat the oven to 325 F with a rack in the lower third. Spray a 8x8 pan with cooking spray. Melt the chocolate and butter, stirring frequently until smooth. Remove from the heat and stir in the sugar. When the mixture has cooled, add in the eggs one at a time. Stir in the vanilla. Add the flour and stir until well blended. Scrape the batter in the pan and spread it evenly.
Bake 30 minutes. Cool the brownies in the pan.
Yields 16 servings.

Dark Chocolate Cookie Cups

The dark chocolate richness really came through in these bite-sized chewy cookie brownies. I baked them in mini muffin tins and found that I liked the ones slightly underbaked better. The time I listed below fully bakes them, but take off a few minutes if you prefer underdone. They're perfect for a summer ice cream sundae.

Ingredients
2 bars (4 oz each) 70% dark chocolate, broken into pieces
2/3 cup sugar
2 eggs 
3 tablespoons butter
1 teaspoons vanilla extract
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Instructions
Preheat oven to 350ºF. Line mini muffin tins with baking cups. 
Melt chocolate in the microwave or over a double boiler
Allow the mixture to cool slightly (so you don't cook the eggs).
Stir in sugar, eggs, butter and vanilla; mix well. Gradually fold in flour, baking powder and salt until blended.
Spoon tablespoons of dough into the baking cups. Bake 10 minutes. Allow to cool slightly before enjoying. 

Yields 2 dozen

Chocolate Cake Brownies

This brownie recipe comes together quickly and makes a chocolatey and cakey brownie. It definitely kicked my chocolate craving for the day!

Ingredients

1/2 cup butter

1 cup semisweet chocolate chips

3/4 cup light brown sugar

Pinch of salt

2 eggs

1/4 all purpose flour

Instructions

Preheat oven to 325 degrees. Spray an 8x8 pan with cooking spray.

Melt the butter and chocolate in a small saucepan on low heat. Then add sugar, salt, and vanilla until combined. Allow to cool before beating in the eggs one at a time. Next add in the flour. Pour the batter into the pan.

Bake for 35 to 40 minutes.

Cool before cutting into squares.

Yields 16 brownies

Peanut Butter Chip Brownies

These rich, fudgy brownies tasted better the second day. Do let them cool completely before eating them. They tasted much better at room temperature. 

Ingredients
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup canola oil
1 cup sugar
1 egg
1 cup peanut butter chips

Instructions
Preheat oven to 350 degrees.
Spray a 8x8 pan with cooking spray.
In a small bowl, combine the flour, baking powder, and salt. Set aside.
In a saucepan, put in the chocolate and oil and melt together over low heat. Remove from heat and cool.
In a large bowl, combine the sugar, vanilla, and eggs. Add in the chocolate mixture. Gradually add in the flour mixture. Pour into the baking pan. Top with peanut butter chips. Bake for 25 minutes. Cool completely before slicing.

Yields 16 servings

Triple Chocolate Cookies

I intended to bring these into work for a mid-week treat, but they were so good that I kept most of them for myself. They are very close to Specialty's black and white cookies. Next time I try this recipe, I will make big balls of dough and refrigerate before baking so I can more closely mimic the Specialty's cookies. 

Ingredients
1 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup margarine, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup white chocolate chips

Instructions
Preheat oven to 350 degrees.
Sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Cream together butter and sugars. Add egg and vanilla extract and mix well. Stir in both kinds of chocolate chips.
Drop tablespoonfuls of dough onto cookie sheets.
Bake for 12 to 14 minutes. Cool on a wire rack.
Yields 2 dozen

Chocolate Oatmeal Cookies

I love oatmeal chocolate chip cookies, but I have never tried making chocolate oatmeal cookies. This recipe came together easily and had the great chew of an oatmeal cookie and a nice chocolate flavor, but it was missing some crunch. Next time I make this, I will add some mini chocolate chips for added texture and more of a chocolate flavor.

Ingredients
1/2 cup margarine, softened
3/4 cups granulated sugar
1/2 cup packed light brown sugar
1  egg
3/4 cups all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups rolled oats

Directions
Preheat oven to 350F.
Beat margarine and sugars until light and fluffy. Blend in egg
In a separate bowl, stir together flour, cocoa, baking soda, salt, and oats.Gradually add the flour mixture to the butter and sugar, and mix until just combined.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 11 to 12 minutes or until set. Cool for 1-2 minutes on the pan and then move to a wire rack to cool completely.
Yields 2 dozen cookies

Coconut Oreo Brownies

When I was in college, the dining hall had these really great cookies and cream brownies. I was addicted to them! I love brownies, and I love Oreos. I have a really hard time controlling myself around both of them, so this was a double whammy. I decided to give this same recipe a try with coconut cream Oreos. Delicious! Since these were thinner than regular Oreos, the cream filling played a bigger part. I could not taste coconut in the finished product, so I recommend adding 1 teaspoon of coconut extract if you want more of that flavor. Also, I was short on time, so I made this with boxed brownie mix. If you prefer to make your brownies from scratch or want to make a smaller batch, try this brownie recipe.

Ingredients
1 box of fudge brownie mix (sized for a 13x9 pan)
1 package of Coconut Delight Fudge Creme Oreos (about 30 cookies)

Instructions
Preheat oven to 350 degrees. Spray a 13x9 baking pan with cooking spray.
Prepare brownies per the instructions on the box. Pour half of the batter into the prepared pan.
Layer the Oreos on top of the brownie batter. Pour the remaining brownie batter on top.
Bake for 25-30 minutes. Cool completely before slicing.
Yields 36 bars

Dark Chocolate Chip Cookies

After visiting the Hershey's Store in Chicago, I've been wanting to make my own version of the fantastic dark chocolate cookies I tried there. This was a very successful copycat, and they were surprisingly simple. I shared these goodies at work (since I could not be trusted at home with the extras!), and they were gone by lunch time. No one could resist the deep chocolate flavor and soft, chewiness of the cookie. Enjoy! 

Ingredients

1 cup all-purpose flour 

1/2 cup cocoa powder

1/4 teaspoon baking soda 

1/8 teaspoon salt 

1/2 cup (1 stick butter, softened)

1/2 cup sugar 

1 egg

1 teaspoon vanilla extract 

1 cup dark chocolate chips

Instructions

Preheat oven to 350 degrees.

In a small bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, cream together butter and sugar. Mix in the egg and vanilla extract.

Very slowly add in the flour mixture. Stir in the chocolate chips.

Spoon tablespoons of dough onto baking sheets. Bake for 10-12 minutes.

Yields 18 cookies

Mint Chocolate Cookies

I know I go on and on about my chocolate and mint obsession. These cookies are slightly chewy, but not cakey. They are full of chocolate and mint chunks and were especially good warm from the oven. This treat will definitely warm up a cold winter afternoon!

Ingredients
3/4 cup packed brown sugar 
3/4 cup granulated sugar 
1/2 cup butter or margarine, softened
1/2 cup shortening 
1 teaspoon vanilla 
2 eggs 
1/4 cup cocoa powder
2 1/4 cups all-purpose flour 
1 teaspoon baking soda 
24 Andes Mint candies, unwrapped
1 cup mini chocolate chips 

Instructions
Preheat oven to 350 degrees F. 
In large bowl, cream together brown sugar, granulated sugar, butter, shortening, vanilla and eggs. Gradually mix in cocoa powder, flour, and baking soda. Stir in mints and the mini chocolate chips.
Drop heaping tablespoons of dough onto cookies sheets..
Bake 11 to 15 minutes or until edges begin to brown slightly. Cool completely on a wire rack.
Yields 3 dozen

Peppermint Frosted Brownies

I cannot believe we are this far into December! This time since Thanksgiving has really flown by. If you're like me and need a holiday treat and are short on time, try this fast recipe. If you want to make your brownies from scratch, try this brownie recipe. I decorated my brownies with red decorating sugar. These have a slight peppermint flavor that is not too strong.

Ingredients
1 box of fudge brownie mix (sized for a 13x9 pan)
3 ounces cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon peppermint extract
3 cups powdered sugar
Milk

Instructions
Preheat oven to 350 degrees. Spray a 13x9 baking pan with cooking spray.
Prepare brownies per the instructions on the box. Pour the batter into the prepare pan.
Bake for 25-30 minutes. Cool completely before frosting.
While the brownies are baking, using a hand mixer, cream together the cream cheese and butter. Mix in peppermint extract. Gradually add in the powdered sugar. If necessary add milk to achieve desired consistency.
Spread a light layer of frosting over the brownies. Then slice and decorate.
Yields 36 bars

One-Bowl Peppermint Patty Brownies

Here is another great recipe from Anna Ginsberg's The Daily Cookie- a wonderful holiday gift for the baker in your life. These brownies and chocolaty and chewy, and the peppermint patties are a nice surprise. If you don't like mint, this is a great brownie recipe on its own.

Ingredients
12 tablespoons (6 ounces) unsalted butter
1/2 cup unsweetened natural cocoa powder
1 1/2 cups granulated sugar
1/2 tablespoon vanilla extract
2 large eggs plus 2 tablespoons of lightly beaten egg
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup all-purpose flour
12 small peppermint patties

Instructions
Preheat oven to 350 degrees and place rack in the center. Line an 8-inch metal pan with nonstick foil, or line it with regular foil and spray the flour with flour-added baking spray.
In a large, microwave-safe mixing bowl, microwave the butter on high for 30 seconds, or until melted. Add the cocoa powder and whisk until smooth, then whisk in the sugar and vanilla. Whisk in the eggs, one at a time. When eggs are well mixed, whisk in the baking powder, salt, and flour. Reserve about 1 cup of batter. Spread the remaining batter in the prepared pan.
Arrange the peppermint patties about 1/2 inch apart in a single layer over the batter. Spread the reserve batter over the patties. Bake for 45 to 50 minutes, or until the brownies begin to pull away from the sides of the pan. Test for doneness by inserting a toothpick in the center. It should come out with moist crumbs as opposed to batter. Let cool completely in the pan, then chill until cold. Grasp the foil, lift from the pan, set on a cutting board, and cut int sixteen squares.
Yields 16 servings.

Banana Chocolate Bars

I wanted something sweet to take to work for an afternoon snack this week, but I didn't want it to be too rich (I actually want to be able to work through the afternoon and not be stuck in a food coma!). These did the trick. The bars were chewy and fudgy, and I didn't need a nap after eating them. :) Next time I will add some finely chopped walnuts for some crunch.

Ingredients

6 Tablespoons tub margarine

1/2 cup granulated sugar

2 medium bananas, mashed

1 egg white

1 1/2 cups flour

1/2 cup cocoa powder

1 teaspoon cinnamon

1/4 teaspoon salt

Instructions

Preheat oven to 350 degrees. Spray a 9x9 pan with non-stick spray.

Cream together margarine and sugar until light and fluffy. Mix in the mashed bananas and egg white until well-blended. 

Gradually add in the flour, cocoa powder, cinnamon and salt.

Pour dough into the 9x9 pan. Bake for 18 minutes. Cool completely before slicing.

Yields 16 bars.

Chocolate Peanut Butter Cup Cookies

I just cannot get enough of the peanut butter and chocolate combination! These chocolatey, brownie-like cookies were a hit at the potluck I brought them to. (I didn't want to share!) The rich chocolate flavor was just right for the peanut butter cups, and even though they were cakey, they were not dry. The cookies hold their shape while baking, so I recommend pressing down on the tops slightly for a more flat cookie.  

Ingredients  
1/2 cup butter, cold
1/2 cup sugar
1 egg
1 1/2 cups flour
1/8 teaspoon salt
1/8 teaspoon baking powder
1/3 cup cocoa powder
1 1/2 cups mini peanut butter cups

Instructions
Preheat the oven to 375 degrees
Beat the cold butter until it is creamy. Add the sugar and continue to beat until it is mixed in. Gradually add the egg and vanilla.
In a separate bowl, mix the flour, cocoa, salt, and baking powder. Gradually add the flour mixture until just mixed in. Stir in the peanut butter cups.
Spoon tablespoons of dough onto cookie sheets. Bake for 12-15 minutes.
Yields 18 cookies