Type what you have

Ingredients

• ✓ peppermint extract
• egg white
• white sugar
• cream of tartar
• confectioners' sugar
• semisweet chocolate chip
• heavy cream
• white sugar
• peppermint candy cane

Instructions

1. 1 Move rack to the bottom of oven and preheat oven to 175 degrees F (80 degrees C). Line baking sheets with aluminum foil.
2. 2 Whisk egg whites and 1/4 cup white sugar in the top of a double boiler set over simmering water until smooth. Whisk cream of tartar and peppermint extract into egg mixture and beat until foamy. Gradually whisk confectioners' sugar into mixture, beating until egg white meringue holds stiff peaks.
3. 3 Scoop about 1 tablespoon of meringue per cookie and gently transfer to the prepared baking sheets; use spoon to shape the meringue cookies into football shape with 2 gently pointed ends.
4. 4 Bake cookies on bottom rack of the preheated oven until dry on the outside but still slightly soft in the centers, about 1 1/2 hours. Let cool completely before removing from baking sheets.
5. 5 Melt chocolate chips in the top of a double boiler over simmering water until melted, stirring until smooth. Gradually mix cream into chocolate until mixture is thick but not pasty; stir 1 teaspoon white sugar into chocolate ganache until sugar has dissolved. Dip cookies in ganache. Place dipped cookies atop a piece of parchment paper and sprinkle with crushed peppermint candy. Let cookies set; refrigerate leftovers.

By Lillie

Ingredients

• ✓ peppermint extract
• bittersweet chocolate
• cracker

Instructions

1. 1 Place chocolate in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula, until chocolate is melted, 15 to 20 minutes. Do not get any water into the chocolate.
2. 2 While the chocolate is melting, line two baking sheets with parchment paper and set in the freezer to chill.
3. 3 Remove melted chocolate from the stove and stir in peppermint extract.
4. 4 Dip crackers into melted chocolate and then place on the cold, prepared baking sheets. Set the baking sheets in the refrigerator until chocolate sets, about 5 minutes.
5. 5 Package cookies in candy cups if desired. Store at room temperature or in a cool, dry place away from any odors.

By Kim

Ingredients

• ✓ peppermint extract
• white sugar
• corn syrup
• vodka

Instructions

1. 1 In a 2 quart pan over medium heat, combine sugar and corn syrup. Heat until sugar dissolves, stirring regularly, about 5 minutes. Remove from heat and stir in vodka. Cover and allow to cool. Stir in peppermint extract. Pour into a sealable bottle.

By Marjory

Ingredients

• ✓ peppermint extract
• water
• sugar

Instructions

1. 1 Bring water and sugar to a boil in a saucepan. Reduce heat to medium; stir 4 to 5 minutes. Add peppermint extract and remove from heat. Cool syrup for 5 minutes; pour into glass jar with tight-fitting lid.

By Klaasje

Ingredients

• ✓ peppermint extract
• coffee creamer
• confectioners' sugar
• cocoa powder

Instructions

1. 1 Combine coffee creamer, confectioners' sugar, and cocoa powder in the bowl of a food processor; pulse until blended. Pour peppermint extract in slowly, with the processor running, until evenly distributed.
2. 2 Transfer into small jars and seal with lids. Attach instructions that say "Add 2 tablespoons to a cup of hot coffee, hot chocolate, or steamed milk."

By Jenna Keindel

Ingredients

• ✓ peppermint extract
• coconut milk
• agave syrup
• dark chocolate

Instructions

1. 1 Chill coconut milk, agave syrup, peppermint extract, and dark chocolate prior to preparing to quicken the freezing process.
2. 2 Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
3. 3 Transfer coconut milk mixture to an ice cream maker and follow the manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

By Kate

Ingredients

• ✓ peppermint extract
• vanilla yogurt
• milk
• white sugar
• dark chocolate chip

Instructions

1. 1 Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
2. 2 Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.
3. 3 Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.

By WHIRLEDPEAS

Ingredients

• ✓ peppermint extract
• milk chocolate chip
• white chocolate chip
• peppermint candy cane

Instructions

1. 1 Gather all ingredients and line a 12x18 inch jelly roll pan with aluminum foil.
2. 2 Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
3. 3 Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer.
4. 4 Chill until set, about 1 hour. Break into small pieces to serve.

By caityb19

Ingredients

• ✓ peppermint extract
• mint-flavored cream-filled sandwich cookie
• cream cheese
• dark chocolate chip
• peppermint candy cane

Instructions

1. 1 Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
2. 2 Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
3. 3 Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
4. 4 Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.

By MELISS142

Ingredients

• ✓ peppermint extract
• white chocolate
• peppermint candy
• dark chocolate
• heavy cream

Instructions

1. 1 Line a 9x12-inch baking pan with aluminum foil or parchment paper; set aside.
2. 2 Melt 1/2 of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread melted white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermint candies evenly over white chocolate. Chill in the refrigerator until firm, about 15 minutes.
3. 3 Meanwhile, melt dark chocolate, heavy cream, and peppermint extract in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour chocolate over chilled white chocolate layer; spread evenly. Chill in the refrigerator until firm, about 20 minutes.
4. 4 Meanwhile, melt remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over chilled chocolate layers. Sprinkle with remaining peppermint candies. Chill in the refrigerator until firm, about 20 minutes. Cut or break into small pieces to serve.

By carol

Ingredients

• ✓ peppermint extract
• heavy cream
• milk
• white sugar
• dark chocolate
• strawberry

Instructions

1. 1 Mix heavy cream, whole milk, sugar, and peppermint extract in a bowl. Pour mixture into an ice cream maker and freeze until slightly thickened, 25 to 30 minutes (time varies according to ice cream maker specifications). Stir chocolate and strawberries into ice cream mixture; allow to mix until thickened, 3 to 5 more minutes.

By PDXemily

Ingredients

• ✓ peppermint extract
• vegan dark chocolate chips
• vegan semisweet chocolate chips
• coconut oil
• cracker

Instructions

1. 1 Line baking sheets with parchment paper.
2. 2 Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
3. 3 Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
4. 4 Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.

By Yoly

Ingredients

• ✓ peppermint extract
• vanilla ice cream
• milk
• chocolate syrup

Instructions

1. 1 Combine ice cream, milk, chocolate syrup, and peppermint extract in a blender; blend until smooth.
2. 2 Pour into 2 glasses and serve.

By Amy

Ingredients

• ✓ peppermint extract
• butter
• confectioners sugar
• milk
• green food coloring
• red food coloring

Instructions

1. 1 Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.

By GlacierFreeze

Ingredients

• ✓ peppermint extract
• semisweet chocolate
• canola oil
• white chocolate
• peppermint candy

Instructions

1. 1 Line a 9-inch square pan with parchment or waxed paper, smoothing out any wrinkles.
2. 2 Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
3. 3 Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
4. 4 Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
5. 5 Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
6. 6 Remove from the pan and break into small pieces to serve.

By Andrea

Ingredients

• ✓ peppermint extract
• eggnog
• vanilla ice cream
• whipped cream
• peppermint

Instructions

1. 1 Combine eggnog, vanilla ice cream, and peppermint extract in a blender, blend until smooth.
2. 2 Pour milkshake into a glass and garnish with whipped cream and crushed peppermint. Serve immediately.

By thedailygourmet

Ingredients

• ✓ peppermint extract
• sweetened condensed milk
• confectioners' sugar
• semisweet chocolate chip
• shortening

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Combine condensed milk and peppermint extract in a large mixing bowl; beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky.
3. 3 Form peppermint mixture into 1-inch balls and place on waxed paper; flatten with fingers to form patties. Let patties dry at room temperature for two hours, turning once.
4. 4 Stir chocolate and shortening in a medium saucepan over low heat until melted; remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the chocolate mixture; tap the fork on the edge of the pan to shake off excess. Slide the patties back onto the waxed paper and chill in the refrigerator until set.

By Patty Stockton

Ingredients

• ✓ peppermint extract
• white sugar
• hot cocoa mix
• salt
• water
• whole milk
• vanilla extract

Instructions

1. 1 Mix the sugar, cocoa mix, and salt into the water in a saucepan until completely dissolved. Bring the mixture to a boil; cook and stir at a boil for 2 minutes. Stir the milk, vanilla extract, and peppermint extract through the mixture. Continue cooking until hot, but do not bring to a boil. Serve hot.

By caradae

Ingredients

• ✓ peppermint extract
• popcorn
• butter
• sugar
• corn syrup
• salt
• green food coloring

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Place popped popcorn into a large roasting pan.
2. 2 Melt butter in a saucepan over medium heat. Stir in sugar, corn syrup, and salt. Cook, stirring constantly, until mixture comes to a boil. Boil, without stirring, for 5 minutes. Remove from the heat.
3. 3 Stir in food coloring and peppermint extract. Pour over popcorn and stir until well mixed.
4. 4 Bake in the preheated oven for 1 hour, stirring 2 to 4 times during baking. Remove from the oven and let cool completely before serving, 15 to 20 minutes.

By Maryland Mama

Ingredients

• ✓ peppermint extract
• heavy cream
• milk
• white chocolate
• whipped cream
• peppermint candy cane
• peppermint candy cane

Instructions

1. 1 Bring cream and milk to a simmer in a large, heavy saucepan. Reduce heat to medium-low. Add white chocolate and stir until melted and smooth.
2. 2 Remove from heat and stir in peppermint extract.
3. 3 Ladle hot chocolate into individual mugs and top with whipped cream and crushed candies. Garnish each mug with a small candy cane.

By Feeding-6

Ingredients

• ✓ peppermint extract
• semisweet chocolate chip
• marshmallow creme
• margarine
• white sugar
• evaporated milk
• vanilla extract

Instructions

1. 1 Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
2. 2 Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
4. 4 Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
5. 5 Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.

By Ali Le Roy

Ingredients

• ✓ peppermint extract
• milk
• heavy cream
• stevia powder
• vanilla extract

Instructions

1. 1 Combine milk, whipping cream, and stevia in a saucepan over medium-low heat. Heat until bubbles start to appear on the outer edges of the saucepan, 5 to 7 minutes; do not boil. Remove from the heat and stir in vanilla and peppermint extracts.

By Yoly

Ingredients

• ✓ peppermint extract
• egg white
• cream of tartar
• salt
• vanilla extract
• green food coloring
• white sugar
• milk chocolate candy kiss

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 Combine egg whites, cream of tartar, salt, vanilla extract, peppermint extract, and green food coloring in a large bowl. Use an electric mixer to beat until soft peaks form.
3. 3 Beat sugar into egg whites one tablespoon at a time. Continue to beat until stiff peaks form, and mixture is glossy and very smooth, 4 to 5 minutes.
4. 4 Drop the meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses. Spoon a scant teaspoon of meringue over chocolate, and smooth to cover completely.
5. 5 Place cookies in the preheated oven; turn oven off. Leave meringues in oven overnight, or until oven has cooled completely.

By Marshall Gatten

Ingredients

• ✓ peppermint extract
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• white chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine butter, sugar, eggs, vanilla extract, and peppermint extract in a large bowl; beat with an electric mixer until smooth. Mix in flour, baking soda, and salt. Shape dough into 1-inch balls and place on ungreased baking sheets.
3. 3 Bake in the preheated oven until edges are golden, 9 to 10 minutes. Remove from the oven and press a white chocolate kiss in the center of each cookie. Immediately place the baking sheets in the freezer so the candy does not melt. Remove after 15 minutes. Repeat with remaining dough.

By HannahB607

Ingredients

• ✓ peppermint extract
• half-and-half
• milk
• white sugar
• vanilla extract

Instructions

1. 1 Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
2. 2 Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.

By Soup Loving Nicole

Ingredients

• ✓ peppermint extract
• white sugar
• butter
• egg
• rice flour
• cocoa powder
• baking soda
• salt
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
2. 2 Place sugar, butter, eggs, and peppermint extract in a bowl. Stir until well combined.
3. 3 Combine rice flour, cocoa powder, baking soda, and salt together in a separate bowl. Gradually pour into the butter mixture; mix to fully combine. Fold chocolate chips into the dough.
4. 4 Drop spoonfuls of dough 2 inches apart onto baking sheets.
5. 5 Bake in the preheated oven until set and edges start to darken, 8 to 10 minutes.

By Duckie

Ingredients

• ✓ peppermint extract
• thin mint cookie
• butter
• cream cheese
• white sugar
• vanilla extract
• egg
• thin mints girl scout cookie

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.
2. 2 Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.
3. 3 Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract.
4. 4 Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan.
5. 5 Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.

By Uber Baker

Ingredients

• ✓ peppermint extract
• butter
• sugar
• salt
• egg yolk
• flour
• cocoa powder
• semisweet chocolate
• dark chocolate candy melts

Instructions

1. 1 Beat butter in a large bowl with an electric mixer at medium speed about 30 seconds. Add sugar and salt and beat until combined. Beat in egg yolk and peppermint extract. Beat in flour and cocoa. Shape dough into a 6-inch roll. Wrap in plastic wrap or wax paper. Chill until firm enough to slice, about 2 hours, or freeze about 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Cut roll into 1/8- to 1/4-inch slices. Arrange 2 inches apart on an ungreased baking sheet.
4. 4 Bake in the preheated oven until edges are firm, 7 to 8 minutes. Cool on the baking sheet on a wire rack (cookies are too delicate to remove until cooled).
5. 5 Microwave semisweet chocolate and candy melts in a small bowl, stirring twice, until melted and smooth, 1 to 2 minutes.
6. 6 Dip each cookie into melted chocolate, allowing excess to drip off. Arrange on wax paper-lined trays. Chill until set.

By Colleen Weeden

Ingredients

• ✓ peppermint extract
• confectioners' sugar
• butter
• vanilla extract
• egg
• all-purpose flour
• baking powder
• salt
• white sugar
• peppermint candy
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
2. 2 Beat 1 1/2 cups confectioners' sugar with the butter, peppermint extract, vanilla extract, and egg in a mixing bowl at Medium speed until well blended and creamy, 2 to 3 minutes. Reduce speed to Low, and gradually mix in the flour, baking powder, and salt until well blended, 1 to 2 minutes. Stir in 1/2 cup crushed peppermint candy using a wooden spoon.
3. 3 Place the white sugar in a shallow bowl. Roll a small amount of cookie dough between your hands to make 3/4 inch diameter balls. Roll in sugar. Place 1 inch apart on prepared baking sheets.
4. 4 Bake in preheated oven until light brown, 10 to 12 minutes. Remove and cool on racks.
5. 5 Meanwhile, to make the glaze, stir the remaining 1 1/2 cups confectioners sugar together with the milk in a bowl until smooth. Drizzle cooled cookies with the glaze, and sprinkle immediately with the remaining crushed peppermint candy.

By J_Andrews

Ingredients

• ✓ peppermint extract
• cooking spray
• vanilla baking chip
• sweetened condensed milk
• candy cane
• food coloring

Instructions

1. 1 Line an 8-inch square baking pan with aluminum foil; spray with nonstick spray and set aside.
2. 2 Combine vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are almost melted; remove from heat and continue to stir until smooth. Stir in candy canes, peppermint extract, and food coloring.
3. 3 Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

By Tina McKellar Musial