A few years ago I brought some peppermint ice cream to my parent’s house for dinner. I was surprised when my nephews and niece passed it up, since I knew they liked ice cream. My nephew, Aaron, finally told me that they weren’t big peppermint fans. Sacre bleu! Not big peppermint fans? Where did I go wrong with them?
I happen to adore peppermint, and it’s definitely a popular flavor at Christmas. Because my brother’s family aren’t big fans, I tend to avoid making peppermint treats when I go home. But when I’m by myself — game on!
These little guys are so delicious. They have a nice crisp bottom but are so soft and gooey inside. It’s important when you make them that you let them rest on the cookie sheets for a couple of minutes after you take them out of the oven, then carefully remove to cool completely.
They are very delicate at this point and will appear to not be fully cooked. This is normal! Just let them rest until they are room temperature. They will be soft inside but not runny or undercooked.
They have a nice mellow peppermint flavor that doesn’t overwhelm the taste buds. I toyed with adding peppermint extract, which you certainly could do, but ultimately decided against it. It was the right choice in my mind. 🙂
These babies also freeze well too, so they are the perfect holiday treat to make early and freeze. They are, in fact, a bit dangerous because I know they are sitting in freezer, waiting for me to nosh on them. I am only too happy to oblige.