12 Days of Cookies – Peppermint Chocolate Cookies

Wednesday, December 17, 2008

12 Days of Cookies – Peppermint Chocolate Cookies

I love the combination of chocolate and peppermint. One of my favorite kinds of candy is the York peppermint patty. So good. It seems like the only time it’s acceptable to bake with peppermint is during the holidays, so you’ll see quite a few peppermint baked goods here over the next couple weeks. I definitely need to make these peppermint cupcakes again. They were yummy! These cookies were just okay in my book. I really enjoy chewey/cakey cookies and these are more firm than that. The chocolate topping is delicious though. I spread some of the leftover topping on some graham crackers for a snack. While they weren’t my favorite, hubby and his coworkers absolutely loved them. I’d definitely make them again. Maybe next time I’ll add a little peppermint extract to the cookie dough…

Peppermint Chocolate Cookies – from Pennies on a Platter – originally from Rachel Ray – I got 28 cookies
1 1/2 stick (6 ounces) unsalted butter, softened
1 1/2 cups confectioners’ sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5 -ounce bars dark chocolate, finely chopped – I used dark chocolate chips
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners’ sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.

Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.

In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.

Using an offset spatula (I used the back of the spoon I used to stir the chocolate), spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

My 12 Days of Cookies:Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs

Cookies, Dessert

4 comments »

15 Responses to “Triple Layer Oreo Cake”

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URBakin'MeCrazyy — February 9, 2011 at 5:10 pm

This look absolutely FABULOUS! 🙂 I love oreo’s… They could quite possibly be my favorite snack food.! I’m defientely adding this recipe to my collection of cakes to bake! Thanks for sharing.
Megan♥
http://urbakinmecrazyy.blogspot.com/
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Cupcake Kelly — February 10, 2011 at 2:14 pm

that is one of the MOST impressive cakes I’ve ever seen! You always amaze me with your creativity! very inspirational.
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Elina (Healthy and Sane) — February 10, 2011 at 7:55 pm

OMG – I want!!! 😀
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Anonymous — December 16, 2011 at 1:36 pm

hi is it ok to use regular coffee?like maxwell?how many teaspoon of maxwell should i use?thanks
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Anonymous — January 20, 2012 at 8:06 pm

This looks AMAZING! What did you use to hold the Oreos in place on the top? Is that Oreo filling?
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Claire — February 10, 2012 at 11:46 pm

Love this cake – made it for my hubby’s 30th! Just a quick question as I had a little trouble with the Oreo filling. It was a bit thin. I think the problem might be the type of cream I used as we don’t have heavy cream in Australia (at least it’s not called heavy cream) so does anyone know what type of cream I should use? Thanks heaps 🙂
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nette — December 24, 2012 at 3:38 am
This cake turned out amazing! I omitted the coffee from the frosting and it was perfect without but im sure it would have been prefect with. It was a process to make it but well worth it! Just as good if not better than a bakery cake!
- beantownbaker — December 24th, 2012 @ 5:48 pm
  
  Yes, it’s definitely a lot of work, but worth the effort! Glad you enjoyed it.
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Tastes of Lizzy T — June 1, 2013 at 5:52 am
Found you on Carole’s Chatter Food on Friday link-up. This cake looks like perfection!! I definitely need to try it soon:)
- beantownbaker — June 10th, 2013 @ 12:33 pm
  
  Thanks and welcome! You should definitely make this cake if you like Oreos at all.
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Betty Kang — July 22, 2013 at 11:17 am
OMG, I love oreo so much!!! I will try to make this cake someday! Thank you for the delicious recipe!
- beantownbaker — July 22nd, 2013 @ 1:13 pm
  
  It definitely takes a little bit of extra effort, but it’s so worth it!
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Karen — June 2, 2014 at 12:46 pm
What size pkg of Oreos? I just came home with one that only has 3 rows, ugh? It’s 14.3 oz. is that the same size? Thanks!!
- beantownbaker — September 2nd, 2014 @ 7:09 pm
  
  Did that work for you? I will have to check next time I am at the store. I just get the standard size with 3 rows.
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Kris — March 10, 2026 at 11:31 am

Just wanted you to know that after all these years I keep coming back to this recipe
!! My 17 year old requested it for his birthday, he was 4 the first time I made it for his birthday.