#peppermintflavor

A fun holiday treat are these homemade peppermint crunch marshmallows. The peppermint candies give them a satisfying crunch along with a fluffy, minty flavor. Ideal for holiday gift-giving, hot cocoa, and snacking!

Ingredients: 3/4 cup cold water. 3 tablespoons unflavored gelatin. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1/2 teaspoon peppermint extract. 1/2 cup crushed peppermint candies. Powdered sugar, for dusting.

Instructions: Mix the gelatin with half a cup of cold water in a mixing bowl. Give it ten minutes to bloom. Add the corn syrup, granulated sugar, and salt to a saucepan with the remaining 1/4 cup of cold water over medium heat. After the sugar dissolves, stir. Remove the sugar mixture from the heat source as soon as the candy thermometer registers 240F 115C. The hot sugar syrup should be added to the gelatin mixture gradually while continuing to beat at a low speed. Turn the mixer up to high and beat until the mixture triples in volume and becomes fluffy, 10 to 12 minutes. Incorporate the peppermint extract by beating for an extra minute. Add the crushed peppermint candy and fold in quickly. Pour the marshmallow mixture into a square baking dish that has been lined with parchment paper and dusted with powdered sugar. Refine the surface using a spatula. After adding more powdered sugar to the top, leave it for at least four hours, or overnight. After it has set, take the marshmallow block out of the dish and cut it into squares or create interesting shapes with cookie cutters. To keep them from sticking, dust each marshmallow with extra powdered sugar. You can now savor your peppermint crunch marshmallows! Keep enclosed in a sealed container. Optional: For a festive touch, top with extra crushed peppermint candies.

Prep Time: 30 minutes

Cook Time: 15 minutes

A fun holiday treat are these homemade peppermint crunch marshmallows. The peppermint candies give them a satisfying crunch along with a fluffy, minty flavor. Ideal for holiday gift-giving, hot cocoa, and snacking!

Ingredients: 3/4 cup cold water. 3 tablespoons unflavored gelatin. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1/2 teaspoon peppermint extract. 1/2 cup crushed peppermint candies. Powdered sugar, for dusting.

Instructions: Mix the gelatin with half a cup of cold water in a mixing bowl. Give it ten minutes to bloom. Add the corn syrup, granulated sugar, and salt to a saucepan with the remaining 1/4 cup of cold water over medium heat. After the sugar dissolves, stir. Remove the sugar mixture from the heat source as soon as the candy thermometer registers 240F 115C. The hot sugar syrup should be added to the gelatin mixture gradually while continuing to beat at a low speed. Turn the mixer up to high and beat until the mixture triples in volume and becomes fluffy, 10 to 12 minutes. Incorporate the peppermint extract by beating for an extra minute. Add the crushed peppermint candy and fold in quickly. Pour the marshmallow mixture into a square baking dish that has been lined with parchment paper and dusted with powdered sugar. Refine the surface using a spatula. After adding more powdered sugar to the top, leave it for at least four hours, or overnight. After it has set, take the marshmallow block out of the dish and cut it into squares or create interesting shapes with cookie cutters. To keep them from sticking, dust each marshmallow with extra powdered sugar. You can now savor your peppermint crunch marshmallows! Keep enclosed in a sealed container. Optional: For a festive touch, top with extra crushed peppermint candies.

Prep Time: 30 minutes

Cook Time: 15 minutes

A fun holiday treat are these homemade peppermint crunch marshmallows. The peppermint candies give them a satisfying crunch along with a fluffy, minty flavor. Ideal for holiday gift-giving, hot cocoa, and snacking!

Ingredients: 3/4 cup cold water. 3 tablespoons unflavored gelatin. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1/2 teaspoon peppermint extract. 1/2 cup crushed peppermint candies. Powdered sugar, for dusting.

Instructions: Mix the gelatin with half a cup of cold water in a mixing bowl. Give it ten minutes to bloom. Add the corn syrup, granulated sugar, and salt to a saucepan with the remaining 1/4 cup of cold water over medium heat. After the sugar dissolves, stir. Remove the sugar mixture from the heat source as soon as the candy thermometer registers 240F 115C. The hot sugar syrup should be added to the gelatin mixture gradually while continuing to beat at a low speed. Turn the mixer up to high and beat until the mixture triples in volume and becomes fluffy, 10 to 12 minutes. Incorporate the peppermint extract by beating for an extra minute. Add the crushed peppermint candy and fold in quickly. Pour the marshmallow mixture into a square baking dish that has been lined with parchment paper and dusted with powdered sugar. Refine the surface using a spatula. After adding more powdered sugar to the top, leave it for at least four hours, or overnight. After it has set, take the marshmallow block out of the dish and cut it into squares or create interesting shapes with cookie cutters. To keep them from sticking, dust each marshmallow with extra powdered sugar. You can now savor your peppermint crunch marshmallows! Keep enclosed in a sealed container. Optional: For a festive touch, top with extra crushed peppermint candies.

Prep Time: 30 minutes

Cook Time: 15 minutes

These vegan, gluten-free, and soy-free no-bake brownies are infused with the refreshing flavor of peppermint and topped with crushed candy canes for a festive touch. Perfect for satisfying your sweet tooth without turning on the oven!

Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 tsp peppermint extract. 1/4 tsp salt. 1/4 cup crushed candy canes.

Instructions: Put almond flour, cocoa powder, maple syrup, melted coconut oil, peppermint extract, and salt in a large bowl. Mix until everything is well mixed and a dough forms. Wrap parchment paper around the edges of a baking dish, and then press the dough into the foil-lined dish. Crushed candy canes should be spread out on top of the dough and pressed in a little. Put the dish in the fridge for at least an hour, or until it is firm. Take the brownies out of the dish and cut them into squares once they are firm. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

The rich flavors of Oreo and chocolate are combined with a refreshing hint of peppermint in these delectable peppermint Oreo cookies. Ideal for holiday gatherings or whenever you want a sweet treat!

Ingredients: 1 package 14.3 oz Oreo cookies. 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup crushed peppermint candies. 1 cup semisweet chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The crushed peppermint candies and semisweet chocolate chips should be carefully mixed in. Round out tablespoon-sized amounts of dough and place them on the baking sheet that has been prepared, leaving enough space between each cookie. Put it in the oven for 10 to 12 minutes, or until the edges are set and the middle is still a little soft. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy the tasty Oreo cookies with peppermint!

Prep Time: 20 minutes

Cook Time: 12 minutes

The rich flavors of Oreo and chocolate are combined with a refreshing hint of peppermint in these delectable peppermint Oreo cookies. Ideal for holiday gatherings or whenever you want a sweet treat!

Ingredients: 1 package 14.3 oz Oreo cookies. 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup crushed peppermint candies. 1 cup semisweet chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The crushed peppermint candies and semisweet chocolate chips should be carefully mixed in. Round out tablespoon-sized amounts of dough and place them on the baking sheet that has been prepared, leaving enough space between each cookie. Put it in the oven for 10 to 12 minutes, or until the edges are set and the middle is still a little soft. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy the tasty Oreo cookies with peppermint!

Prep Time: 20 minutes

Cook Time: 12 minutes

The rich flavors of Oreo and chocolate are combined with a refreshing hint of peppermint in these delectable peppermint Oreo cookies. Ideal for holiday gatherings or whenever you want a sweet treat!

Ingredients: 1 package 14.3 oz Oreo cookies. 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup crushed peppermint candies. 1 cup semisweet chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The crushed peppermint candies and semisweet chocolate chips should be carefully mixed in. Round out tablespoon-sized amounts of dough and place them on the baking sheet that has been prepared, leaving enough space between each cookie. Put it in the oven for 10 to 12 minutes, or until the edges are set and the middle is still a little soft. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy the tasty Oreo cookies with peppermint!

Prep Time: 20 minutes

Cook Time: 12 minutes