12 Days of Cookies – Day 12: Peppermint Chocolate Cookies

Crisp chocolate & peppermint cookies covered in smooth white chocolate and topped with peppermint candy make these Peppermint Chocolate Cookies the perfect Christmas treat!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

We’ve finally made it to the end of 12 Days of Cookies!  It’s been such a fun month sharing with you some of my favorite Christmas and holiday cookies that I’m almost sad to see it end!

Ha! Just kidding.  Making 12 types cookies all at once was hard and very time consuming!  But, the pay off was oh-so-delicious! And I was able to share holiday boxes filled to the brim with these cookies with Emily’s teachers and office staff at her school.  They, of course, loved it and ranted and raved over how delicious they all were!  It’s quite something to see a box with a dozen different kinds of cookies and know that one person made them!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

This final day of cookies brings you one cookie with two classic holiday flavors.  Chocolate & peppermint.   You really can’t go wrong with this combination.   The cookie is a crisp and crunchy dark chocolate & peppermint cookie that’s similar to cookie part of a Girl Scout Thin Mint cookie.  It’s then covered in creamy white chocolate and garnished with crushed peppermint candy.  These delicious Peppermint Chocolate Cookies will surely please the kids and grown-ups in your family!

Although my cookies are hardly”perfect” looking – I quite like the messiness of them.  I think it makes them look homemade, real and like I really put heart into making them.   I think they’re perfect!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

If you’ve missed out on any of the cookies in the 12 Days of Cookies, make sure to check out the main page where you can see photos and links to all the cookies!  If you have made any of these cookies, I’d really love to see them!  Post a picture on my Facebook wall or send me an email!  It really warms my heart knowing that my recipes have added some joy to you and your family this holiday season!

So… from my family to yours, I’d like to wish you all a very Merry Christmas and Happy Holidays!

Peppermint Chocolate Cookies
Cook time
Serves: 3-4 dozen cookies
  • 1 cup all-purpose flour
  • ½ cup dark chocolate cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 5 Tbsp unsalted butter, room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp peppermint extract
  • 30 peppermint candies, crushed
  • 2 pounds white chocolate, coarsely chopped
  1. Preheat oven to 325 F degrees. Line baking sheet with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar on high for 1-2 minutes.
  4. Add egg and egg yolk and mix until well incorporated. Scrape the sides and bottom of the bowl.
  5. Beat in the peppermint extract.
  6. In two parts, add the flour mixture and mix on medium speed until just incorporated.
  7. With your hands, form the dough into a large disc and cut in half. Wrap each half in plastic wrap and freeze for 1 hour or refrigerate for 4 hours.
  8. Onto a floured surface, roll out the dough to ⅛" thickness.
  9. Using a 2" round cookie cutter, cut out discs of dough. Place the cut dough onto the cookie sheet and freeze until firm - about 10-15 minutes.
  10. Bake for 11-13 minutes or until the cookies are dry to the touch and are not soft in the center. Remove to a wire rack to cool completely.
  11. Line a baking sheet with wax paper.
  12. In a double broiler, melt the white chocolate until smooth.
  13. Dunk cooled cookies in the melted white chocolate until completely covered. Tap off the excess chocolate and scrape off the excess chocolate from the bottom of each cookie. Place them on the prepared baking sheet.
  14. Sprinkle the top of the chocolate covered cookies with crushed peppermint candies.
  15. Refrigerate until set. Store in an air tight container for up to 2 weeks.
Recipe from Mimi's Kitchen

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes!


12 Days of Cookies – Day 10: Peppermint Meringues

Light and airy, these peppermint meringues are are soft with a crisp texture and are a delightful, delicate treat for the Holidays.

Peppermint Meringues | JavaCupcake.com

This was the first time I’ve ever made meringue cookies, and although they weren’t perfect…. they were super delicious!  Pillows of peppermint that melted in my mouth with each bite.  So yum!

I did learn a few things while making these… the biggest lesson being that I should NOT rush the process of making these meringues.  Although there are few ingredients, if you don’t take care to follow the process, they won’t turn out perfectly and will either crack on the outside or collapse in the center.

These were pretty on my table with all my other cookies, but I don’t know if I’d make them again.  If we’re being completely honest.  They were a new experiment, but I was the only one who liked them.  Oh well! I know there are LOTS of other people who do love them!

Peppermint Meringues | JavaCupcake.com

The recipe I used comes from my friend Amanda at i am baker.  I know there are dozens of versions of meringues available on the internet, but I wanted to a recipe that I knew I could count on.  That’s why I chose to use Amanda’s.   To spice things up for the holiday season, I flavored these meringues with peppermint extract and added a pretty red swirl!  So festive, don’t ya think ?


Peppermint Meringues
Prep time
Cook time
Serves: 2 dozen meringues
  • 4 large egg whites, room temperature
  • ½ tsp cream of tartar
  • 1 cup sugar
  • 1 tsp peppermint extract
  • Red gel food coloring
  1. Preheat oven to 225 F degrees. Line 2 baking sheets with parchment paper. Fit a piping bag with an open star tip and line creases with red gel food coloring about 2 inches from the tip up.
  2. In the bowl of your stand mixer, beat the egg whites on medium speed until frothy.
  3. Once frothy, add the cream of tartar and beat until soft peaks form on medium speed.
  4. Increase speed to medium-high and add the sugar 1 Tbsp at a time until gone. Continue to beat until stiff peaks form.
  5. Add the peppermint extract and beat until combined.
  6. Gently scoop meringue into prepared piping bag. Slowly squeeze the bag over the bowl until the meringue comes out with the red line showing.
  7. Pipe a swirly dollop of meringue onto the prepared baking sheet.
  8. Bake for 45 minutes. DO NOT OPEN THE OVEN WHILE BAKING and COOLING!
  9. After the 45 minutes, turn the oven off. Let the meringues cool completely in the oven - at least 1 hour.
Recipe slightly adapted from i am baker

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted Monday!

Day 10 o f 12 Days of Cookies | JavaCupcake.com

The Great Food Blogger Cookie Swap 2012: Candy Cane Crinkle Blossoms

For the second year, I’m participating in The Great Food Blogger Cookie Swap!  Last year I was paired with two other bloggers both stationed in Europe but this year I’ve got a fabulous new group of food bloggers to send to!

Candy Cane Crinkle Blossoms by JavaCupcake.com

You must check out these ladies & their blogs!  The things they come up with are AH-MAY-ZING!

Sara Croft @ Solid Gold Eats

I didn’t even realize it, but Sara has made a cookie similar to the ones I’ve made for the cookie swap! Check out her Chocolate and Peppermint Blossoms!  She also has a ton of other great dinner and side dishes ideas.  I think I need to bookmark her blog for next week’s meal planning!

Audra Fullerton @ The Baker Chick

Audra is a baker after my own heart.  Seriously, everything she posts on her blog… I want to bake.  Recently, she posted a recipe for a Cranberry Meringue Pie.  I mean, WOAH.  Cranberry pie!!  I think I need to make this… ASAP!

TammyJo Eckhart @ The Chocolate Cult

A blog all about chocolate?  Have I died and gone to heaven? I think so!  TammyJo shares so many mouth watering ideas for ways to use chocolate that I never even dreamed of… including these Chocolate Waffles!

The Great Food Blogger Cookie Swap 2012The cookies I made for this Cookie Swap are a spin on my favorite Christmas cookie, the Chocolate Crinkle.   I took Betty Crocker’s recipe from my 1963 Cooky Book and added some peppermint then topped them with a Hershey’s Candy Cane Kiss chocolate!  These Candy Cane Crinkle Blossoms are the perfect combination of chocolate and peppermint for the holidays!

I can’t wait to see what TammyJo, Sara and Audra come up with! :)


Candy Cane Crinkle Blossoms
  • 4oz unsweetened bakers chocolate, melted
  • 2 cups sugar
  • ½ cup vegetable oil
  • 4 eggs
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ tsp espresso powder (optional)
  • 1 cup powdered sugar
  • Candy Cane Hershey Kiss candies
  1. In the bowl of a stand mixer, mix together the sugar, oil and melted chocolate.
  2. One at a time, add the eggs. Mix well and scrape the sides of the bowl after each addition.
  3. Mix in the vanilla and peppermint extracts.
  4. In a medium bowl, whisk together the flour, baking powder, salt and espresso powder.
  5. Add the flour to the chocolate mixture and mix until smooth and combined.
  6. Chill at least 8 hours or overnight.
  7. When ready to bake, preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
  8. Unwrap 5 dozen Candy Cane Kiss candies.
  9. Roll teaspoon sized balls of dough in your hand. Toss them in powdered sugar until they are coated.
  10. Arrange them on the cookie sheet 2 inches apart.
  11. Bake 8-9 minutes.
  12. Immediately press a Kiss into the center of each cookie. Allow cookie to cool on the cookie sheet for 2 minutes then carefully remove to a wire rack to cool completely before storing.


Frosted Peppermint Dark Chocolate Cake Donuts

Living here in Germany, I don’t get the opportunity to eat very many cake donuts.  Last week, the commissary bakery was selling a glazed chocolate cake donut that was pretty yummy.  And now… I can’t get them off my mind.

So my cake donut obsession and my current peppermint obsession came together today to make my first peppermint recipe of the season!  Baked glazed peppermint dark chocolate cake donuts! NOM!

The recipe is a simple one.  Two bowls, one whisk and just a little bit of mixing are necessary to make a thick, fudge brownie type batter that will get piped into a donut pan and baked to puffy, cakey perfection.

Instead of a typical glaze, I wanted a thicker frosting.  So, I made my vanilla buttercream and made it a little smoother than I would if I were frosting a cupcake by adding more heavy cream.   After frosting each donut, I topped them with crushed peppermint candy canes! YUMMM!


Frosted Peppermint Dark Chocolate Cake Donuts
Prep time
Cook time
Serves: 10 full size donuts and 12 mini donuts
  • 2 cups flour
  • ½ cup dark chocolate cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 1 cup buttermilk
  • 6 Tbsp unsalted butter, melted
  • 2 tsp peppermint extract
  • 1 tsp vanilla extract
  • 4 Tbsp unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp peppermint extract
  • 3-4 Tbsp heavy cream
  • Crushed peppermint candy canes or peppermint sprinkles for garnish
  1. Preheat oven to 325 F degrees. Spray donut pans with cooking spray.
  2. In a large bowl, whisk together the dry ingredients... flour, sugar, baking soda, salt, and cocoa. Make sure there are no sugar clumps remaining.
  3. In a small bowl, whisk together the buttermilk, eggs, melted butter and extracts.
  4. Make a well in the flour mixture. Slowly pour in the wet ingredients and begin to whisk. Whisk until smooth, about 15 strokes.
  5. Spoon batter into a piping bag (you can use a ziploc bag too). Squeeze batter into donut pan filling about ⅔ full.
  6. Bake full size donuts for 12-14 minutes. Bake mini donuts for 9-11 minutes. The donuts will be done when you gently press down on them and they spring back.
  7. Cool in pans for about 3-5 minutes then remove to a wire rack to cool completely before frosting.
  1. Beat together the sugar and butter until smooth. Mix in the vanilla extract.
  2. Add the heavy cream slowly until you get your desired consistency. I like my frosting smooth, creamy and spreadable
  3. Spread frosting onto each donut. Sprinkle crushed candy canes or sprinkles on top.

10 Things I Loved This Week – Peppermint Edition

With Thanksgiving over (almost all my Turkey leftovers are gone too!), I find myself day dreaming about how many peppermint goodies I can make this year!  So, here are a few of my favorite peppermint recipes I came across this week!


PS…. Want more peppermint recipes?  Check out my Peppermint Desserts Board on Pinterest!

I’ve been wanting to try my hand at biscotti, I think this Double Chocolate Peppermint biscotti would be the perfect place to start!

Chocolate chip cookies and candy canes?  Yes please!

I’ve made chocolate and mint cupcakes in the past… but these Peppermint Bark Cupcakes from Your Cup of Cake look divine!

I love chewy brownies… and these Dark Chocolate Candy Cane Brownies from My Baking Addiction have made my list of favorite brownies!

Mmmmmm York Peppermint Patty Cupcakes.  Om nom nom nom

Chocolate Crinkle cookies are my all time favorite Christmas cookie, but add peppermint! HOLY COW!  Thanks, Bakers Royale!

Betty Crocker can do no wrong when it comes to cookies, especially these Easy Peppermint Candy Cookies!

Easy Peppermint Candy Cookies

 Peppermint Candy Tarts… so cute! (See featured image photo above)

Family Fun Friday shares with us her twist on the sugar cookie with Peppermint Sugar Cookies!

And my new Christmas Eve tradition, Peppermint Marshmallow stir sticks for hot chocolate!

Thin Mint Cupcakes

It’s totally that time of year… GIRL SCOUT COOKIE TIME!

I can’t resist.  I bought 10 boxes.  Yes.  You read that correctly.  10 boxes.

2 to eat (with in the first 24  hours).

8 to bake with.

Yeah… you read that correctly.  8 boxes to bake with.

Last year I made Samoa Cupcakes and Tagalong Brownies.  This year… I started with Thin Mint Cupcakes.  These cupcakes are a super decadent chocolate cake filled with a whipped chocolate ganache topped with a mint buttercream.  Serious amounts of NOM NOM NOM.

PS…. This is my new favorite chocolate cake recipe.  I know it’s got beer in it… but I’m totally using it for every chocolate cake I make from now on!!

Chocolate Stout Cupcakes
Makes 24 cupcakes

1 bottle of Guinness Stout Beer
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
1 tbsp espresso powder
1 tsp vanilla

2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt

2 eggs
2/3 cup sour cream

  1. Preheat oven to 350 F degrees.  Line cupcake pans with liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  3. In a medium sauce pan, melt the butter on medium-high heat.  Add the vanilla beer, whisk together and heat until it just begins to simmer.  Whisk in the cocoa powder and espresso powder and heat until it just begins to bubble up.  DO NOT BOIL.  Remove from heat and whisk until smooth.   Cool slightly.
  4. In the meantime, in a large bowl, whisk together the eggs and sour cream.  Slowly pour in the slightly cooled chocolate mixture. NOTE:  DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
  5. In three parts, add the flour mixture to the chocolate/egg mixture.  Whisk until smooth.  Scrape the sides and bottom of the bowl, making sure everything is incorporated.
  6. Fill cupcake liners 3/4 full with batter.
  7. Bake 18-20 minutes, rotating pan after 12 minutes, or until a toothpick comes out clean.
  8. Cool in pan for 3-4 minutes then remove to a wire rack to cool completely before filling and frosting.

Whipped Chocolate Ganache

4 oz dark chocolate, chopped

1/3 cup heavy cream
1 tbsp corn syrup

1 tbsp butter
1 tsp vanilla extract

  1. Place the chopped chocolate in a medium glass bowl.
  2. In a small sauce pan, heat the heavy cream and corn syrup just until it bubbles.
  3. Pour heavy cream over chocolate and stir until smooth.  If the chocolate doesn’t melt all the way, place the bowl over a double boiler and continue to stir until smooth.
  4. Mix in the butter and extract.
  5. Allow ganache to cool to room temperature.
  6. Using a stand mixer with the whisk attachment, whisk the cooled ganache until fluffy.  Don’t over mix or it will get grainy.

Vanilla Bean Peppermint Buttercream

12 tbsp unsalted butter, room temperature
4 tbsp cream cheese, room temperature
2 lbs powdered sugar
1/2 cup Madagascar Vanilla Bean Cream
1/2 tsp peppermint extract
pinch of salt
Wilton Green Food Gel

  1.  Cream together the butter and cream cheese.
  2. Add half the powdered sugar and mix on high until incorporated and smooth.
  3. Beat in half the vanilla bean cream until smooth.  Scrape the sides of the bowl, making sure all the sugar is combined.
  4. Add the remaining sugar and the peppermint extract.
  5. Mix in the food gel until it’s the color you desire.
  6. Add remaining vanilla bean cream until you get the consistency you want.  Mix on high 3-4 minutes until smooth and fluffy.

To Assemble Cupcakes:

Thin Mint Cookies
Peppermint Buttercream
Chocolate Shavings
Piping bag & large round tip
Apple corer

  1. Core each cupcake using the apple corer.
  2. Fill each cupcake with whipped ganache.  (I filled a disposable piping bag, cut off the top and filled each one with that.)
  3. Using a large round tip and a piping  bag, pipe a round swirl of buttercream on to each cupcake.
  4. Top with a Thin Mint cookie and chocolate shavings.
  5. EAT! ENJOY!

And this is what you do when you have left over peppermint buttercream.  NOM NOM NOM

The Great Food Blogger Cookie Swap 2011

I am so super excited to be a part of the 1st Annual Great Food Blogger Cookie Swap!   The cookie swap had over 600 participants in it’s first year… I’d say that was a HUGE SUCCESS!

I was paired up with two other fabulous military wives and bloggers here in Europe to send a dozen of my homemade cookies to!

Carrie Fields of Fields of Cake and Other Good Stuff

Jessica Sutherland of Jessica Lynn Writes

These fabulous ladies received one of my most favorite recipes for holiday cookies, but with a twist!  I took my tried and true recipe for sugar cookies and added a little mint, dark chocolate chips, and green food coloring turning them into “Grinch Cookies”!  Green and black mint chocolate chip cookies!  Seriously so YUM!

(Sorry, the only picture I snapped before I packaged them up was this pic with my camera phone!)

Grinch (aka Mint Chocolate Chip) Cookies
Makes 3 dozen cookies

3/4 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 tsp peppermint or mint extract
4-5 drops green food coloring
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
2 tbsp milk
1 cup dark chocolate chips (I used Nestle brand)

  1. In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together.
  2. Add the eggs and beat on high for 2 minutes or until smooth and fluffy.
  3. Add the peppermint extract and food coloring and mix until all the color has been combined.  Make sure to scrape the sides of the bowl to make sure all the color is incorporated.
  4. In a medium bowl, whisk together the flour, baking powder and salt.
  5. In three parts, add the flour.  Between each addition add a tablespoon of milk.  Mix flour only until combined.
  6. Fold in the dark chocolate chips.
  7. Cover dough and place in freezer for 20-30 minutes or chill in refrigerator for at least an hour.
  8. While the dough is chilling, preheat your oven to 400 F degrees.  Line a cookie sheet with parchment paper.
  9. After the dough has chilled, scoop 1-1 1/2 inch balls onto the cookie sheet 2in apart.  Press each ball gently until flat (unless you want little round ball cookies, then leave them round).  The rounder the edges of your cookies, the rounder they will bake.  If you like imperfection like I do… just leave them with jagged, rough edges.  I pressed a couple extra dark chocolate chips into the top of a few of the cookies, just cause it’s pretty!
  10. Bake 7-8 minutes.  Do not over bake!  You want the bottoms to just begin to get golden, brown but not dark!
  11. Leave cookies on pan for 30 seconds before removing to a wire rack to cool completely.

White Chocolate Candy Cane Blossoms

Halloween is barely over…. Thanksgiving is still two weeks away… but this girl has CHRISTMAS on the brain!  Last weekend I made white chocolate peppermint cupcakes for the craft fair which were a HUGE HIT.  I had some left over Hershey’s Candy Cane Kiss chocolates and figured I’d come up with something delicious to make with them.

Peanut butter blossom cookies are traditionally made with a peanut butter cookie and a Hershey Kiss… but I thought, what about a white chocolate cookie and a Candy Cane Kiss?  PERFECT!

Now, I know that white chocolate liqueur might not be easy to find… so you could make these with vanilla extract and some milk instead of the liqueur.  But, if you can find the white chocolate… use it.  It’s subtle but SO YUMMO.

White Chocolate Candy Cane Blossoms
Makes 2 dozen (and a few extra) cookies

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 egg
3 tbsp white chocolate liqueur
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda

Green and red sugar crystals
1 bag of Hershey’s Candy Cane Kisses

  1. Preheat oven to 350 F degrees.  Line 2 cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt and baking soda.
  3. Cream together, with an electric mixer, the butter and sugar.
  4. Add the egg and beat on high for 2 minutes or until smooth and fluffy.  Scrape the sides and beat again for 1 minute.
  5. Mix in the white chocolate liqueur.
  6. Add the flour and mix on medium speed just until combined.  Scrape the sides of the bowl to ensure all the flour is incorporated.  Do not over mix.
  7. Roll 12 1-inch balls of dough in the red sugar crystals and place on cookie sheet.
  8. Roll 12 1-inch balls of dough in the green sugar crystals and place a cookie sheet.
  9. Bake one cookie sheet at a time for 8-10 minutes.
  10. Cool on pan for 1 minute then place an unwrapped Candy Cane Kiss in the center of each cookie.
  11. Remove to a wire rack to cool completely.