As the winter season approaches, a classic holiday flavor makes its return: peppermint. Peppermint, often in a candy cane form, can be infused into recipes, adding a winter ambiance to desserts and snacks. These four peppermint recipes contrast refreshing coolness with rich warmth, transforming the kitchen into a sweet winter wonderland. 

Chocolate Peppermint Popcorn 

For all popcorn lovers, this recipe features a buttery popcorn base drizzled with white and semi-sweet chocolate and topped with crushed peppermint candies. Chocolate peppermint popcorn is a welcome addition to gatherings and holiday movie marathons, or can be enjoyed by the handful in the comfort of one’s home.

Ingredients

• 4 cups of popcorn
• 2 tablespoons of vegetable shortening
• 1 cup of white chocolate chips
• 1 cup of semi sweet chocolate chips
• ¼ cup of crushed peppermint candies
• Pinch of kosher salt 

Directions

1. Pop a bag of popcorn according to instructions on the bag and measure 4 cups onto a baking sheet. 
2. With a plastic bag and a hammer, rolling pin, or other heavy tool, carefully break peppermint candies into small pieces.
3. Melt white chocolate chips with 1 tablespoon of vegetable shortening in the microwave. Stop the microwave every 30 seconds to stir the mixture. Repeat until fully melted. This should take about 2-3 minutes. 
4. Melt the chocolate chips with 1 tablespoon of vegetable shortening. Stop the microwave every 30 seconds and stir the mixture. Repeat until fully melted. This should take about 2-3 minutes. 
5. Drizzle both melted chocolate mixtures over the popcorn.
6. Top popcorn with crushed peppermint candies and a pinch of kosher salt.
7. Let finished popcorn sit and harden for 1 hour.

Peppermint Hot Cocoa Brownie Cake

Another quintessential aspect of winter is hot cocoa. This recipe combines a rich cocoa flavor with the fresh taste of peppermint, creating a delicacy to be enjoyed all season long.

Ingredients

For brownies:

• Cooking spray
• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 sticks unsalted butter, cut into pieces
• 6 ounces of milk chocolate, chopped into pieces
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• ½ cup whole milk

For topping: 

• Cooking spray
• 2 ¼ ounce packages unflavored gelatin powder
• ⅛ teaspoon salt
• ½ cup water
• 1 cup granulated sugar
• ½ cup light corn syrup
• 1 teaspoon pure vanilla extract
• ¾ teaspoon pure peppermint extract
• ⅓ cup crushed peppermint candies

Directions

To make brownies: 

1. Preheat the oven to 325 degrees Fahrenheit. Line a 9-by-13-inch baking sheet with foil, leaving a 2-inch overhang and spray with cooking spray. 
2. Whisk the flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl.
3. In a pot over medium heat, melt the butter and milk chocolate. Stir until melted and smooth. 
4. Remove the heat and whisk in both the brown sugar and granulated sugar. 
5. Whisk in the eggs one at a time, then add in vanilla extract and milk.
6. Gently whisk in the flour mixture until just combined. 
7. Spread the batter evenly into the prepared pan.
8. Bake in the preheated oven for 45 minutes or until a toothpick inserted comes out with a few crumbs.
9. Transfer to a rack and let it cool completely.

To make topping:

1. Combine graduated sugar, corn syrup and ¼ cup of water in a small saucepan.
2. Bring to a boil on medium heat.
3. After it begins boiling, let it sit untouched for 1 minute.
4. Transfer the “sugar syrup” mixture to a mixer on low speed.
5. Gradually increase the speed to high; beat until thick and fluffy; around 12-14 minutes.
6. Beat in the vanilla extract and peppermint extract.
7. Coat a rubber spatula with cooking spray; spread the topping on the cooled brownies.
8. Sprinkle the brownies with peppermint candies. Let the brownies sit for 2 hours to dry the topping. 

White Chocolate Peppermint Cookies

This dessert takes a twist on the classic white chocolate sugar cookie, adding crushed peppermint candies as a garnish. It is a festive collision of flavors, and a must try recipe for the holiday season. 

Ingredients

• ½ cup unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 ¾ cup all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup white chocolate chips
• ⅓ cup peppermint candy pieces

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Chop peppermint candies into small pieces until you have a ⅓ cup amount.
3. Combine butter, sugar, egg and vanilla extract in a large bowl.
4. Add in the dry ingredients: flour, baking soda and salt. Mix thoroughly and fold in white chocolate chips.
5. Roll dough into 12 evenly sized balls.
6. Dip the balls into the peppermint pieces to coat the top of the dough balls.
7. Gently press the peppermint pieces into the dough.
8. Place them on a lined baking sheet.
9. Bake for 10-11 minutes, once done let the cookies cool on the baking sheet for 1-2 minutes before carefully removing and transferring them to a wire rack to cool completely.

White Chocolate Peppermint Pretzels

If you were ambitious and tried to make all of these recipes in the span of one day, your kitchen might be in shambles. This dessert offers some much needed simplicity to finish off the baking journey. A bite of these pretzels features a harmonious blend of salty crunch and creamy white chocolate, all crowned with a minty explosion of crushed candy canes.  

Ingredients

• 15 pretzel rods
• 4 ounces of white chocolate
• ⅓ cup of crushed candy canes

Directions

1. Lay out a sheet of parchment paper.
2. Chop up the white chocolate into small pieces and put in the microwave until fully melted (2-3 minutes).
3. Put the melted chocolate into a skinny and tall cup/jar.
4. Dip the pretzels one at a time into the melted chocolate, filling the pretzel half way up with the melted chocolate.
5. Sprinkle the crushed candy canes on top.
6. Let all of the finished pretzel rods cool on the counter for around 30 minutes.