10 oz. Bag R/W Crushed Peppermint Candy Powder, Ideal for baking and decorating, these delicious red and white peppermint hard candy bits have been crushed to sweet perfection. Made in the USA.
- For Baking
- For Candy Decorations
- For Candy Bark
- For Cupcakes and Cookies
- For Cakes
- For Cocoa Cones
For Chocolate Covered Marshmallows
Ingredients: Sugar, corn syrup, peppermint oil, FD&C red #3, FD&C RD #40, FD&C blue #1, soy lecithin. Processed in a facility that also packages products containing eggs, milk, soy, tree nuts, and wheat.
Double Chocolate Peppermint Chip Cookies (adapted from Martha Stewart Living)
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces good-quality semisweet chocolate, coarsely chopped
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces peppermint chips or chopped peppermint bark
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
Melt coarsely chopped chocolate with the butter in a double boiler or a small heatproof bowl set over a pan of simmering water.
Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla and mix on medium speed until combined. Reduce speed to low and gradually mix in flour mixture. Fold in peppermnt chunks.
Scoop cookie dough using a 1 1/2-inch ice cream scoop. Place 2 inches apart on parchment or Silpat lined baking sheets. Bake about 15 minutes, or until cookies are flat and surfaces begin to crack. Let cool 5 minutes and then remove cookies to wire racks to finish cooling. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Makes about 2 dozen medium-sized cookies.