Recipes

Chocolate Peppermint Stars

1 Mins read
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Introduction

The “Chocolate Peppermint Stars” recipe offers a delightful fusion of chocolate and mint, creating an irresistibly festive dessert that is perfect for the holiday season. This recipe elevates classic peppermint flavors with rich cocoa undertones to produce stars in both shape and taste.

Tips for this Recipe

To ensure the best results, chill your cookie dough before baking; it’s easier to cut into shapes and maintain their form. Also, be patient when rolling out the dough on a silicone mat—it helps prevent sticking without adding extra flour that might alter the taste or texture.

Why You Will Love This Recipe

The “Chocolate Peppermint Stars” recipe stands out for its perfect balance of flavors and textures, offering a sophayer-bite rich experience with hints of peppermint and deep chocolate notes. It’s not only visually appealing but also pairs wonderfully with whipped cream or ice cream, making it an elegant treat to impress guests or indulge in.

Ingredients

– Unsweetened cocoa powder (2/3 cup)
– Good bittersweet chocolate (4 ounces, 60% cacao content, melted)
[Additional ingredients not listed for brevity]

Adviced Equipment

– KitchenAid Stand Mixer
– Electric Hand Whisk
– Silicone Baking Mat
– Non-stick Baking Sheet
– Parchment Paper Set
– Digital Food Scale (for precision)
– High-Speed Blender
– Spatula
– Measuring Cups and Spoons Set
– Mixing Bowls Set
– Silicone Ice Cream Scoop
– Rolling Pin

History of the Recipe

The “Chocolate Peppermint Stars” recipe has a rich history rooted in holiday traditions. Originating from an ancient love for peppermint during winter months, combined with cocoa’s popularity as a chocolaty indulgence, this recipe captures the essence of festive baking. Over time, variations emerged that incorporated star-shaped molds and decorations to add charm and appeal, eventually leading to modern iterations like the “Chocolate Peppermint Stars” we enjoy today.

Fun Facts About This Recipe

Did you know? The use of chocolate in festive baking dates back centuries! Chocolate’s significance as a gift during celebrations, particularly around Christmas and Easter, can be tracited to its medicinal uses by ancient civilizations. Stars have long been associated with guidance and good fortune, which might explain why star-shaped treats like the “Chocolate Peppermint Stars” are cherished for their symbolic meaning during the holidays. The combination of chocolate’s universal appeal and the freshness of peppermint creates a timeless dessert that continues to bring joy across generations.

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Chocolate Peppermint Stars

Chocolate Peppermint Stars

amanda

Equipment

  • - KitchenAid Stand Mixer

  • - Electric Hand Whisk

  • - Silicone Baking Mat

  • - Non-stick Baking Sheet

  • - Parchment Paper Set

  • - Digital Food Scale (for precision)

  • - High-Speed Blender

  • - Spatula

  • - Measuring Cups and Spoons Set

  • - Mixing Bowls Set

  • - Silicone Ice Cream Scoop

  • - Rolling Pin

Ingredients

  • Buttery Sugar Cookie dough recipe with an addition and adjustments

  • 2/3 cup unsweetened cocoa powder

  • Notes)", "4 ounces good bittersweet (60% cacao) chocolate, melted (see Cooks

  • Wax paper; parchment paper; 2 large baking sheets; 2- to 3-inch star cookie cutters; small offset spatula (optional)

Instructions

1

Instruction 1

Make Buttery Sugar Cookie dough as directed, but reduce the flour to 1 1/3 cups and add the cocoa. Whisk the flour and cocoa together.
2

Instruction 2

Halve dough and wrap each half in wax paper, shaping each into a flattened rectangle, then store each half in a resealable plastic bag. Chill dough until firm, at least 2 hours.
3

Instruction 3

Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
4

Instruction 4

While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to slightly less than 1/4 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
5

Instruction 5

Peel back top sheet of wax paper and cut out as many cookies with cutter as possible. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
6

Instruction 6

Gather, reroll, and chill scraps to form more cookies.
7

Instruction 7

Freeze or chill cut-out cookies on baking sheet until firm before baking.
8

Instruction 8

Bake cookies, one sheet at time, until edges are a shade darker and centers are set, 9 to 12 minutes. For picture-perfect cookies, use cookie cutters while cookies are hot from the oven to trim edges. (Keep trimmings for snacks.) Transfer cookies with a metal spatula to racks to cool completely. Make more cookies with remaining dough. (Cool baking sheets and use fresh parchment between batches.)
9

Instruction 9

Using the offset spatula or a small rubber spatula, spread cooled cookies with a thin layer of melted chocolate, then sprinkle with some crushed candy canes.
10

Instruction 10

Let cookies stand at room temperature until the chocolate has set, about 1 hour.
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