Peppermint- The taste that says Christmas. Candy Canes and Peppermint extract immediately ring out the season. Every year an average of 1.5 billion candy canes are made for the Christmas season. But it’s not just candy canes that contain the wonderful peppermint flavoring, it’s cookies and treats of all kinds. Here are a few of the best Christmas dessert Recipes with Peppermint you can try out at your next Christmas gathering!
Peppermint Oreo Truffles: (Chelsea from twotwentyone.net)
- 1 16 oz. package regular Oreo cookies
- 1 8 oz. package cream cheese
- 1 1/2 teas. peppermint extract
- 8 oz. melting chocolate, candy coat, OR almond bark (melted)
- Crush (whole) Oreos into fine crumbs; place in medium bowl.
- Add cream cheese and peppermint extract to the crushed Oreos; mix until well blended.
- Refrigerate mixture until firm, about one hour.
- Roll cookie mixture into balls, about 1-inch in diameter.
- Dip balls in chocolate/candy melt/almond bark; place on wax paper.
- Sprinkle with crushed candy canes immediately after placing on wax paper.
- Refrigerate until firm, about 1 hour.
- Store truffles, covered, in refrigerator.
- Yields about 20-30 truffles.
- Add 1/2 teas. to 1 teas. more peppermint extract for more peppermint flavor
- If you want a drier consistency for the truffle filling, use 4 oz. of cream cheese. You can add more cream cheese, ounce by ounce, to get your desired consistency.
- To help prevent the Oreo mixture from mixing into the white chocolate/candy coat, melt small batches of chocolate/candy coat at a time.
Homemade Thin Mints (Sue from Theviewfromgreatisland.com)
Ingredients for the cookies:
- 1 cup (8 oz, or 2 sticks) unsalted butter, at room temperature
- 1 cup unsweetened cocoa powder (I used Dutched dark cocoa powder which worked well)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 1 ½ cups all purpose flour (fluff the flour before scooping and leveling the cup, too much flour will result in a dry dough)
For the coating:
- 16 ounces semi-sweet baking chocolate
- 1 tsp vegetable or coconut oil
- Approximately 1 teaspoon peppermint extract or oil (Make sure you get peppermint, not spearmint, and make sure you get extract, or oil, not flavoring) I used McCormick’s Pure Peppermint Extract
- Set the oven to 350F
- Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
- Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
- Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (I used a small cordial glass that measured almost 2″ and it was the perfect size).
- Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container along with the oil and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit. (Don’t add any more, the amount is perfect)
- Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. (I didn’t need to do this, they set up fine after about 1/2 hour at room temperature, but then again, we were having a blizzard, “room temperature” is relative!)
- Be sure that your butter is truly at room temperature before you start. If your butter is cool the dough will not come together well.
- Use the ‘fluff and scoop’ method to measure out your flour. That means fluff up the flour in the canister or bag to loosen it BEFORE you scoop or spoon out your measurement. Level the top of the measuring cup gently with the back of a knife to get the most accurate measurement. This goes without saying, but use a measuring cup meant for dry solids, not liquids for measuring flour.
- Some people are having trouble adding the peppermint extract to the melted chocolate. I have updated the recipe to add a bit of vegetable oil to the chocolate, this should help. You can also try putting the extract right in with the chocolate before melting. Remember everything must be clean and dry, with no moisture in the bowl, and you must use an oil based flavoring, so definitely read the labels on your peppermint extract. Candy flavoring oils are also a good choice.
Mini Peppermint Cheesecakes (Alicia for Iheartnaptime.net)
Ingredients for the crust:
1 1/4 cup crushed chocolate cookie crumbs (I used chocolate teddy grahams)
3 tablespoons butter, melted
1 tablespoon sugar
Ingredients for the cheesecake:
3/4 cup sugar
16 ounces cream cheese, at room temperature
2 large eggs
1/4 cup sour cream
3 tablespoons heavy cream
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 drop pink or red food coloring (optional)
20 Hershey’s candy cane kiss candies, chopped
Ingredients for topping:
1 cup heavy cream
2 tablespoons powdered sugar
12 Hershey’s candy cane kiss candies
Preheat the oven to 350. Prepare a cupcake tin by lining with paper liners or a mini cheesecake pan by spraying with cooking spray. In a small bowl, whisk together the cookie crumbs, melted butter, and 1 tablespoon sugar. Spoon 1-2 tablespoons of the cookie mixture into each well of the cupcake tin and press down to form a crust. Bake 5 minutes in the preheated oven, then remove.
While the crust is baking, in a large bowl or the bowl of a stand mixer, beat together the sugar and cream cheese until light and fluffy. Beat in the eggs, sour cream, 3 tablespoons heavy cream, vanilla, peppermint extract, and food coloring until smooth. Gently fold in the chopped candies. Spoon the cheesecake filling into the wells of the muffin tin, filling nearly full. Bake 20-25 minutes, or until they only jiggle slightly when you move the pan. The cheesecakes will dome while cooking and then flatten as they cool.
Allow the cheesecakes to cool to room temperature, then refrigerate one hour until chilled. Once they are chilled, beat the heavy cream until light and fluffy. Add the powdered sugar and beat until smooth. Top each cheesecake with a dollop of whipped cream, then place a candy cane kiss on top. Enjoy!