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7 Ratings
5 star values:
2
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
0
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Chocolate-and-Peppermint Stars
Credit:
Emily Kate Roemer
Recipe Summary
prep: 25 mins
total: 3 hrs
Yield: Makes 40
Ingredients
Ingredient Checklist
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
Cook's Notes
Dough can be refrigerated for up to 2 weeks and frozen for up to 1 month. Thaw before using. Cookies can be stored at room temperature for up to 3 days.
Gallery
Chocolate-and-Peppermint Stars
Credit:
Emily Kate Roemer
Recipe Summary
prep: 25 mins
total: 3 hrs
Yield: Makes 40
Gallery
Chocolate-and-Peppermint Stars
Credit:
Emily Kate Roemer
Chocolate-and-Peppermint Stars
Credit:
Emily Kate Roemer
Chocolate-and-Peppermint Stars
Recipe Summary
prep: 25 mins
total: 3 hrs
Yield: Makes 40
Recipe Summary
prep: 25 mins
total: 3 hrs
Yield: Makes 40
prep: 25 mins
total: 3 hrs
prep:
25 mins
total:
3 hrs
Yield: Makes 40
Makes 40
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
Dough can be refrigerated for up to 2 weeks and frozen for up to 1 month. Thaw before using. Cookies can be stored at room temperature for up to 3 days.
Cook’s Notes
Dough can be refrigerated for up to 2 weeks and frozen for up to 1 month. Thaw before using. Cookies can be stored at room temperature for up to 3 days.
Reviews
Add Rating & Review
7 Ratings
5 star values:
2
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
0
Reviews
Add Rating & Review
7 Ratings
5 star values:
2
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
0
Add Rating & Review
7 Ratings
5 star values:
2
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
0
7 Ratings
5 star values:
2
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
0
7 Ratings
5 star values:
2
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 2
- 3 star values:
- 2
- 2 star values:
- 1
- 1 star values:
- 0
All Reviews for Chocolate-and-Peppermint Stars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-and-Peppermint Stars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
