Chocolate And Peppermint Stars Recipes

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CHOCOLATE PEPPERMINT STARS

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Christmas Eve     Gourmet     Small Plates

Yield Makes about 4 dozen cookies

Number Of Ingredients 6



Chocolate Peppermint Stars image

Steps:

  • Make Cookies:
  • Make Buttery Sugar Cookie dough as directed, but reduce the flour to 1 1/3 cups and add the cocoa. Whisk the flour and cocoa together.
  • Halve dough and wrap each half in wax paper, shaping each into a flattened rectangle, then store each half in a resealable plastic bag. Chill dough until firm, at least 2 hours.
  • Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
  • While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to slightly less than 1/4 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
  • Peel back top sheet of wax paper and cut out as many cookies with cutter as possible. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
  • Gather, reroll, and chill scraps to form more cookies.
  • Freeze or chill cut-out cookies on baking sheet until firm before baking.
  • Bake cookies, one sheet at time, until edges are a shade darker and centers are set, 9 to 12 minutes. For picture-perfect cookies, use cookie cutters while cookies are hot from the oven to trim edges. (Keep trimmings for snacks.) Transfer cookies with a metal spatula to racks to cool completely. Make more cookies with remaining dough. (Cool baking sheets and use fresh parchment between batches.)
  • Decorate Cookies:
  • Using the offset spatula or a small rubber spatula, spread cooled cookies with a thin layer of melted chocolate, then sprinkle with some crushed candy canes.
  • Let cookies stand at room temperature until the chocolate has set, about 1 hour.

Buttery Sugar Cookie dough recipe with an addition and adjustments
2/3 cup unsweetened cocoa powder
1 cup coarsely crushed small red and white candy canes (see Cooks' Notes)
4 ounces good bittersweet (60% cacao) chocolate, melted (see Cooks' Notes)
Special Equipment
Wax paper; parchment paper; 2 large baking sheets; 2- to 3-inch star cookie cutters; small offset spatula (optional)

CHOCOLATE PEPPERMINT STARS

Provided by Elinor Klivans

Categories     Candy     Chocolate     Dessert     Bake     Freeze/Chill     Christmas     Kid-Friendly     Winter     Edible Gift     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 32 cookies

Number Of Ingredients 8



Chocolate Peppermint Stars image

Steps:

  • Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
  • Set rack in center of oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.
  • Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. Do ahead Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
  • Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. Do ahead Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.****

1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (about 31/2 ounces) finely crushed red-and-white-striped hard peppermint candies

CHOCOLATE-AND-PEPPERMINT STARS

The peppermints can be crushed in a food processor or placed in a plastic bag, covered with a kitchen towel, and smashed using the flat side of a mallet or a skillet. They will melt when baked within the star cutouts, which vary in sizes. Look for shapes that have a smaller (about 1 inch) counterpart to use for removing the interior space.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 40

Number Of Ingredients 8



Chocolate-and-Peppermint Stars image

Steps:

  • Finely grind peppermint candies in a food processor.
  • Whisk together flour, cocoa, and 1/8 teaspoon salt in a bowl.
  • Beat butter and sugar with a mixer on medium speed until combined, about 3 minutes. Beat in egg, then vanilla, and beat for 1 minute. Reduce speed to low, and gradually beat in flour mixture until combined, about 2 minutes. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
  • Roll out dough to a 1/8-inch thickness on a lightly floured surface. Transfer to a baking sheet, and refrigerate until firm, at least 30 minutes.
  • Preheat oven to 325 degrees. Cut out star shapes using 2 1/2-, 4 1/2-, and 5-inch cookie cutters. Cut a smaller star from the center of each cookie using cookie cutters that are about 1 inch smaller than the larger cutter used. Transfer cookies to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm, 12 to 15 minutes.
  • Fill the center of each cookie with ground peppermints. Bake until candy melts, about 6 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.

20 round hard peppermint candies
1 1/4 cups all-purpose flour, plus more for surface
3/4 cup unsweetened Dutch-process cocoa powder
Salt
1 1/2 sticks unsalted butter, room temperature
1 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract

CHOCOLATE PEPPERMINT SHOOTING STAR CAKE

A real festive showstopper, this extra-special bundt cake comes with a chocolate star centre - top with silver-coated Malteasers

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h20m

Number Of Ingredients 20



Chocolate peppermint shooting star cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4 and boil the kettle. First, make the chocolate cake. Liberally grease the bundt tin with butter, then dust with flour and shake out the excess. Put the cocoa in a bowl with a pinch of salt, cover with 150ml hot water from the kettle, mix until smooth, then set aside to cool. Put the butter and sugar in a bowl and whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Sift in the flour and baking powder and fold everything together. Stir the soured cream into the cocoa mixture, then add to the other bowl and mix until just combined, then scrape into the prepared tin. Bake for 35 mins until a skewer comes out clean. Leave to cool for 15 mins in the tin, then turn out onto a wire rack to cool completely.
  • When the cake is cool, transfer to a baking sheet lined with baking parchment, and make space for the cake and tray in your freezer. Slice the cake into pieces roughly the thickness of your star cutter, then pull each piece out a little, so there is space around each one. Pop the cake in the freezer for 2 hrs, or overnight.
  • When the cake is firmly frozen, lay each slice on its side, keeping them in the same circular pattern, and cut out a star, using the cutter, from the middle of each piece. Leftover cake can be kept in the freezer for up to 2 months, ready for making a trifle. Return the cut-out stars to the freezer.
  • Now, make the peppermint cake. Grease the same bundt tin and heat your oven to 180C/160C fan/gas 4. Put the butter and sugar in a bowl and beat until pale and fluffy. Add the eggs, one at a time, mixing well between each, then add the flour, soured cream and peppermint extract. Give everything a good mix and scrape half the mixture into the bundt tin. Remove the stars from the freezer and line up in a circle on top of the cake mixture (pointy sides up) - make sure there are no gaps and that the stars perfectly line up. Spoon the remaining cake mixture on top, easing it around the stars until they are just covered. Bake for 45 mins until risen and golden brown and a skewer poked into the side of the cake comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
  • For the icing, melt the chocolate in short blasts in the microwave, or in a bowl suspended over a pan of barely simmering water, stirring it occasionally. Set aside to cool a little. In a large bowl, beat the icing sugar and butter until pale and smooth. Add the chocolate and peppermint extract, and mix again until combined. When the cake is completely cool, place on a serving plate, then swirl over the chocolate icing, easing it about halfway down the sides to create a snowy effect. Place the Maltesers on top of the cake. Will keep for up to 3 days in a sealed container.

Nutrition Facts : Calories 659 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium

225g butter , plus plenty for greasing
200g self-raising flour , plus a little for dusting
100g cocoa powder
300g golden caster sugar
4 large eggs
1 tsp baking powder
100g soured cream
225g butter
300g golden caster sugar
4 large eggs
300g self-raising flour
100g soured cream
1 tsp peppermint extract
100g white chocolate , finely chopped
300g icing sugar
200g butter , softened
¼-½ tsp peppermint extract (depending on its strength)
Malteasers , rolled in edible silver lustre dust
2 ½l bundt tin
6cm star cutter

CHOCOLATE PEPPERMINT CRUNCH COOKIE STARS

Another grown up cookie - chocolate, coffee, peppermint - not overly sweet... perfect with a good cup of coffee while watching the weather, a movie or reading a book. My kind of Christmas cookie! Found in The Washington Post.

Provided by Busters friend

Categories     Dessert

Time 27m

Yield 32 cookies

Number Of Ingredients 9



Chocolate Peppermint Crunch Cookie Stars image

Steps:

  • For the cookies: Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or butter the baking sheets.
  • In a medium bowl, combine the flour, cocoa powder and salt. Set aside.
  • In a large bowl using an electric mixer on medium speed, beat the butter, sugar, dissolved coffee and vanilla extract until blended and smooth, about 1 minute. Reduce the speed to low and add the flour mixture, mixing until the flour is incorporated and the dough holds together. At first the dough will form fine crumbs; then it will come together in large clumps.
  • Divide the dough in half and shape each portion into a smooth ball. Place 1 piece of dough between 2 large pieces of wax paper and roll it out to slightly less than 1/4 inch thick. Remove the top piece of wax paper. Using a 2 1/2-inch star cutter, cut out cookies. Slide a thin metal spatula under each cookie to loosen it, and place the cookies about 1 inch apart on the prepared baking sheets.
  • Bake the cookies, 1 sheet at a time, until the tops feel firm and look dull rather than shiny, about 15 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. Repeat with the second piece of dough, and then press all of the dough scraps together to form a smooth ball. Repeat the rolling and cutting process.
  • For the icing: Dip a fork in the melted white chocolate and drizzle it randomly and generously over the tops of the cooled cookies. Immediately sprinkle with crushed peppermint candy. The candy will stick to the warm chocolate.
  • Let the cookies sit until the chocolate is firm. The cookies can be stored between layers of wax paper in a tightly covered container at room temperature for up to 4 days.

Nutrition Facts : Calories 89.6, Fat 5.2, SaturatedFat 3.3, Cholesterol 11, Sodium 22.2, Carbohydrate 10.1, Fiber 0.4, Sugar 5.3, Protein 1

1 1/2 cups flour
1/4 cup unsweetened dutch cocoa
1/4 teaspoon salt
11 tablespoons unsalted butter, at room temperature, plus additional for the baking sheet
1/2 cup granulated sugar
1 teaspoon instant decaffeinated coffee, dissolved in 1 teaspoon water
1 teaspoon vanilla extract
4 ounces white chocolate, melted
1/4 cup peppermint candy, finely crushed (about 2 ounces)

CHOCOLATE PEPPERMINT BARS

A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h10m

Yield 36 squares

Number Of Ingredients 11



Chocolate Peppermint Bars image

Steps:

  • Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
  • Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
  • Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
  • Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
  • In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
  • Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
  • Let squares sit at room temperature until chocolate is set, at least 1 hour.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 15 milligrams, Sugar 18 grams, TransFat 0 grams

1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 tablespoons/15 grams unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons/113 grams unsalted butter (1 stick)
3 1/4 cups/405 grams confectioners' sugar
3 tablespoons/43 grams unsalted butter, softened
1/4 cup/60 milliliters heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces/255 grams bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)

CHOCOLATE PEPPERMINT STARS

Make and share this Chocolate Peppermint Stars recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Dessert

Time 2h

Yield 32 serving(s)

Number Of Ingredients 8



Chocolate Peppermint Stars image

Steps:

  • Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
  • Set rack in center of oven and preheat to 300°F Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.
  • Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. Do ahead Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
  • Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. Do ahead Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.

Nutrition Facts : Calories 86.7, Fat 6, SaturatedFat 3.8, Cholesterol 15.2, Sodium 37.5, Carbohydrate 8.2, Fiber 0.6, Sugar 3.7, Protein 0.8

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
6 ounces bittersweet chocolate (not unsweetened) or 6 ounces semisweet chocolate, chopped
1/2 cup finely crushed red-and-white-striped hard peppermint candy (about 3 1/2 ounces)

CHOCOLATE PEPPERMINT SNAPS

Use these simple chocs as a garnish for desserts or serve with after-dinner coffees

Provided by James Martin

Categories     Dinner, Treat

Time 5m

Number Of Ingredients 3



Chocolate peppermint snaps image

Steps:

  • Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.

Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

300g dark chocolate
3 tbsp demerara sugar
½ tsp peppermint flavouring

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