Her hot cocoa-inspired recipe includes a decadent chocolate-peppermint cookie base, covered with melted ... 1 cup packed light brown sugar ½ cup (4 oz.) unsalted butter, at room temperature 1 large ...

Add butter and peppermint extract and pulse until a cohesive ... Press down to slightly flatten. Bake cookies until just browned on the bottoms, 8 to 12 minutes. Let cool completely.

This recipe for Peppermint Sugar Cookie Bars is a great way to use up candy canes you might have leftover after the holidays. You can also use extra peppermint swirl candies that you might have used ...

If you end up with too many cookies for even Santa to finish, use these ideas to give slightly stale sweets new life.

Flavored with peppermint extract, Melissa Clark’s zingy treats — part black and white cookie, part candy cane — melt, then pop on the tongue, with their bright, buttery flavor echoed in the ...

Add the dry cake mix, butter, egg, extracts, and cream cheese to a mixing bowl. Beat with a mixer until a soft dough forms. Stir in the cookie chunks, peppermint crunch pieces and chocolate chips ...

Unsalted butter: Be sure to give the butter ... You can also swap the almond extract for lemon, orange, or peppermint extract. The baked cookies will keep well for up to five days stored in ...

(The peppermint flavour of the cookies fades ... Combine the chocolate chips, cookie butter, pumpkin pie spice and salt in a microwave-safe bowl. Heat until melted and smooth, stopping every ...

Her hot cocoa-inspired recipe includes a decadent chocolate-peppermint cookie base ... Beat together brown sugar and butter in a stand mixer fitted with a paddle attachment on medium-high speed ...