I’m making my holiday treats for my family and friends this week. I’m also using the opportunity to blog some of the recipes to share with you. I don’t know why I haven’t shared this recipe sooner. It’s the perfect way to use up all those extra candy canes you bought. Or am I the only one that does that? Shhh. Don’t tell me. I don’t want you to confirm my all things Christmas hoarding habits.
- 1 2/3 cups sugar
- 2/3 cup (5 ounce can) evaporated milk
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 2 cups miniature marshmallows
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/4 cup crushed peppermint candies (I used candy canes)
- Line an 8 inch square baking pan with foil.
- Combine sugar, evaporated milk, butter and salt in medium , heavy duty saucepan. Over medium heat, bring ingredients to full rolling boil. Stirring constantly, boil for 4 minutes. Remove from heat.
- Stir in marshmallows, chocolate chips, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted.
- Pour into prepared baking pan. Let cool for 1 minute before topping with crushed peppermint.
- Refrigerate for at least 2 hours or until firm. (Overnight is best.) Lift from pan, remove foil. Cut into 48 pieces.
The holidays are my favorite time of the year. Oh sure, there’s the lights, sounds, decorations and cold weather to enjoy. But to me it means I get to try out new cookie and dessert recipes on my family. I enter my mad scientist mode and my extended family are my test subjects. Dun dun dun. But seriously, who doesn’t like chocolate and peppermint? Two great flavors of the holiday all rolled into one cookie.
- 3 sticks (12 ounces) softened, unsalted butter
- 1 1/4 cups light brown sugar
- 2/3 cup sugar
- 3 eggs
- 1 tablespoon peppermint extract
- 3 1/2 cups all-purpose flour
- 3/4 cup cocoa
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/4 cups semisweet chocolate chips
- 1/2 cup powdered sugar
- In a medium size bowl, measure out the flour, cocoa, baking powder, baking soda and salt. Mix and set aside.
- In a mixing bowl, beat the softened butter for 1 minute, until smooth.
- Add brown and white sugar and beat on medium speed until light and fluffy. Approximately, 3-4 minutes.
- Add eggs and peppermint extract and beat for another 2 minutes.
- In 2 batches, add the dry ingredients to the butter mixture and mix on low until thoroughly combined.
- Add the chocolate chips and mix in with a wooden spoon.
- This dough needs to chill in refrigerator for at least one hour.
- Preheat the oven to 350 degrees.
- Line baking pans with silicone sheets or parchment paper.
- Scoop dough into 1-2 inch rounds, placing them 1 1/2 inches apart.
- Bake cookies for 8-10 minutes depending on the size. Be careful not to over bake.
- Transfer to cooling rack. Allow to cool for 20-25 minutes.
- Pour powder sugar into a small bowl or Ziploc bag and dust cookies all around.
This recipe yielded 48 cookies when I formed the dough into 1 1/2 inch balls.