Christmas Peppermint Candy Cookies

Date November 30, 2012

There are any number of indications that winter is approaching. It may be the shortening of days or the crisp chill in the air or the changing of colors on the trees, but for me the winter season can be found in the candy aisle at Target. Forget about outrageous discounts on 48-inch flat screen HDTV’s on Black Friday. I’ll buy full price for this year’s new seasonal flavor of M&M’s on Sugar Saturday.

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Candy Cane Kisses and White Chocolate Peppermint M&M’s.
That’s what I’m talking about.
How about making some Christmas peppermint candy cookies this Christmas?

I love the red and white holiday flecks, the added richness of the white chocolate in the dough and the mellow hint of candy cane peppermint. And that’s the key to Christmas peppermint cookies. Mellow mint. Like a candy cane instead of a York’s Peppermint Patty. That’s not to say a York’s Peppermint Patty is a bad thing. In fact, in a chocolate cookie they’re zing-dilly-icious but Christmas peppermints are less snap and more sweet.

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To break up the M&M’s requires specialized kitchen tools. A plastic storage bag and the flat side of a meat mallet.

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The directions are equally advanced. Put the M&M’s in the bag and whack them with the meat mallet.
You can also use your food processor but the noise of M&M’s slamming around in the bowl is deafening and makes it nearly impossible to hear the Law & Order rerun playing nearby on my iPad. Besides, sometimes it just feels good to smack something with a mallet. It takes me to my happy place.

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Remember de-chipping. Apply the same principle to Hershey’s Kisses. Throw them in the food processor and then pulse them to chocolate dust. The flavored cream-filled Kisses work too but instead of chocolate dust you end up with something more along the lines of chocolate spackle which in and of itself is a glorious thing as well.

I made both these cookies with the vanilla-based recipe and the recipe, though I suspect you could figure it out all by yourself is coming up in a minute but first, as long as we’re on the subject of candy canes and as long as there’s a plastic bag and meat mallet within reach how about a batch of chocolate candy cane cookies.

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They’re so festive with those little bits of candy cane shard! I’d like to tell you it gives the cookies a nice crispy texture but as it turns out the moisture in the cookie dissolves the candy just enough so that it’s more chew that crunch. Crunch. Chew. I’m not opposed to either.

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Sometimes you want a cookie but you don’t want to spend all day cutting and decorating cutsie little shapes so using a knife cut your cookie dough into rectangles the perfect size for dipping in milk or hot chocolate. Toss on a little glaze and then sprinkle with candy cane shrapnel.

Even Santa will be thrilled.

There you go. Holiday candy yum yum.

Christmas Peppermint Candy Vanilla Cookies


Ingredients:

1 cup softened butter
1 1/2 cups white sugar
1  cup smashed, bashed or ground up Candy Cane Kisses or Peppermint M&M’s
2 large eggs
2 teaspoons pure vanilla extract
4 – 4 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking powder

Directions:
…..Preheat oven to 360 degrees.

1. Combine flour, baking powder, salt, and prepped candy in a bowl. Set aside.
2. Cream the butter and sugar together.
3. Add in the eggs and extract beating until well-blended.
4. Add in the dry ingredients one cup at a time until the dough is fully incorporated.
5. Roll out the dough on a lightly-floured surface to the desired thickness. Place the cut cookies onto a parchment or silpat lined cookie sheet and bake on the center rack of the oven for 8-12 minutes. Baking time will be determined by the thickness and overall dimension of cookies.
6. Remove cookies from oven and allow to cool on baking sheet before moving to cooling rack.

 

Chocolate Candy Cane Cookies


Ingredients:

1 1/4 cup butter
1 1/2 cups granulated sugar
3/4 cup smashed to smithereens candy canes
2 large eggs
1 teaspoon vanilla
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa
3 1/2 -4 cups flour

Directions:
…..Preheat oven to 375 degrees.

1. Combine flour, baking powder, salt, cocoa powder and prepped candy in a bowl. Set aside.
2. Cream the butter and sugar together.
3. Add in the eggs and extract beating until well-blended.
4. Add in the dry ingredients one cup at a time until the dough is fully incorporated.
5. Roll out the dough on a lightly-floured surface to the desired thickness. Place the cut cookies onto a parchment or silpat lined cookie sheet and bake on the center rack of the oven for 8-12 minutes. Baking time will be determined by the thickness and overall dimension of cookies.
6. Remove cookies from oven and allow to cool on baking sheet before moving to cooling rack.

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11 Responses to “Christmas Peppermint Candy Cookies”

  1. Donna B. said:

    Salivating all over my keyboard, Anita! Yummmmmmy good looking and I can taste the flavors in your "word-play" blogging! These are keepers and I can only hope and pray that I have enough time to include them in this year's recipes! I have all "boring" orders of only sugar cookies so will have to do these for family only. (Orders are pretty Christmas so the decorating is anything BUT boring!) Have a wonderful day! Blessings, Donna B.

    P.S. Your photography is amazing…I LOVE how you stage your pictures!

  2. L said:

    OMG I must try

  3. Samantha said:

    Holy goodness!! These are the most delicious looking cookies my eyes have ever seen!

    I want to roll in them!

  4. Katydoescookies said:

    Great post Anita!!! Going to try some. Making cookie dough this weekend and will get some candies when I go to the store today. Thanks–Katy

  5. Mary Kay said:

    Again……..unbelievable! You make everything look beautiful and you make it seem so easy.

    Seriously, every cookie is the exact same height! I'm so jealous!!

  6. Katie said:

    Thank you for amazing idea. I will definitely give you credit when I post my version on my blog! I can't post until 12/12 which is reveal day for cookie swap exchange. I will also give you credit when I write out the recipe with my changes when I mail out the cookies.

  7. Paula said:

    What is not to love in this post!

  8. Kelly said:

    These were both wonderful but I had trouble with spread. Is there anything you can recommend to minimize this? Thanks for sharing the recipes :)

  9. anita said:

    Kelly, I really appreciate you reporting your issue with spread. While I didn't experience that myself the first few times I made them prior to posting the recipe I did have some spread issues with the chocolate candy cane cookies just the other day on multiple batches of mini cookies. It was obvious by the appearance on the surface of the cookies that the candy cane bits melting had compromised the integrity of the cookie structure and caused it to spread. Without having a chance to re-test and tweak the recipe I'd suggest just cutting back on the added candy (which I've already adjusted in the posted recipes). I'm happy you liked the taste but for a rolled cookie the spread is equally important so thank you so much for the feedback!

  10. Suzie said:

    They look too good to eat, I would put them in the xmas tree for santa!

  11. Allison said:

    Hello, I'm trying the chocolate recipe and I'm finding the dough to be slightly dry and crumbly, especially as I take the cookies from cutting on my surface to the pan. This is my first time working with chocolate cut outs. Any suggestions for helping the dough? Thank you!

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