Peppermint black and white cookies are easy to make, delicious, and gigantic. They’re a great addition to your holiday baking regimen!
I’ve had some sleep issues for several years now. It’s not that I don’t sleep/can’t sleep, it’s that after a period of stress where I had some trouble falling asleep several years back I developed an inability to fall asleep in my bed. It’s crazy and irritating but I fall asleep every.single.night. in front of the television watching cooking shows and get up at some point during the night to get in bed. I really need to see a sleep specialist. I’ll get around to it sometime.
Anyway, the main things that I watch are America’s Test Kitchen and Cook’s Country on AmazonPrime. Unfortunately, only one season of each is available with my Prime membership, so I’ve watched every single episode approximately a zillion times. After watching Bridget Lancaster make black and white cookies at least twenty-five times, I decided that I needed to make black and white cookies. Well, a Christmas version of them, anyway. Peppermint black and white cookies, anyone?
Being from the South, I had never even heard of black and white cookies until I worked at a bagel shop when I was in college. We sold them alongside regular chocolate chip cookies and chocolate chocolate chip cookies and all types of muffins in our case. While they were pretty and intriguing, I never, ever even considered buying a black and white cookie to take home or to eat with my lunch over a chocolate chip cookie. Are you joking?
Apparently, black and white cookies are a New York tradition. They’ve even been mentioned on Seinfeld. The Cook’s Country version is soft and cakey, and with the addition of peppermint extract and crushed starlight mints, these peppermint black and white cookies are a pretty irresistible holiday treat.
They’re easy to make and so pretty, so why wouldn’t you want to make peppermint black and white cookies this Christmas?
Shared on The Weekend Potluck on Served Up With Love.
Mary
Yield: 12-14 cookies
This recipe is adapted from The Complete Cook's Country TV Show Cookbook.
1 hrPrep Time:
18 minCook Time:
1 hr, 18 Total Time:
Save Recipe
Ingredients
- 1 3/4 cup (8 3/4 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons butter, at room temperature
- 1 cup (7 ounces) granulated sugar
- 1 large egg
- 2 teaspoons peppermint extract
- 1/3 cup sour cream
- 1/2 cup peppermint candies (aka starlight mints), crushed
- 5 cups (20 ounces) confectioners' sugar
- 7 - 9 tablespoons whole milk
- 2 tablespoons corn syrup
- 1 teaspoon peppermint extract
- 1/2 teaspoon salt
- 3 tablespoons Dutch-processed or dark cocoa (I used Hershey's Special Dark)
- 1/2 cup peppermint candies (starlight mints), crushed
Instructions
- Set oven racks to upper and lower middle positions and preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer on medium-high speed, cream together the butter and sugar until pale and fluffy, about 2 minutes. Scrape down the sides of the bowl and beat in the egg and the peppermint extract until combined.
- Scrape down the sides of the bowl again. Beat in 1/3 of the flour mixture then half of the sour cream. Repeat until all ingredients have been added. Stir in the crushed peppermints.
- Use a 1/4 cup cookie scoop or measuring cup to measure out the cookie dough. Place balls of dough 3 inches apart on baking sheets. Bake for 15-18 minutes, rotating pans halfway through baking, until lightly browned around the edges. Cool on pans for 5 minutes then transfer to cooling racks until completely cooled, about an hour.
- To make the whisk, whisk together the confectioners' sugar, corn syrup, peppermint extract, and 6 tablespoons of the milk until a glaze forms. You can add one more tablespoon of milk to thin if necessary (I did). Transfer 1 cup of the glaze to another bowl and whisk in the cocoa and 1-2 more tablespoons of the milk.
- Ice half of each cookie with 1 tablespoon of glaze (you may not use the whole tablespoon). Sprinkle with crushed peppermint. Refrigerate for 15 minutes or freeze for 5 minutes to set the glaze. Ice the other half of each cookie with about 1 tablespoon of chocolate glaze then sprinkle with peppermint. Let stand for about an hour before serving.
- Cookies will keep at room temperature for 2-3 days.
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