These Peppermint Bark Brownie Cookies will soon become the first one gone on the Christmas cookie tray! Soft and chewy brownie cookies loaded with peppermint chips, coated in white chocolate and sprinkled with crushed candy canes. SO delish!

I am fully EMBRACING the holiday season. My trees (yes, plural) and decorations have been up since November 1st, and I have nearly all my Christmas shopping done. What can I say? I just adore this time of year. But lest you think my holiday spirit is nauseating (okay, it kind of is a little bit), I can assure you I am a total nightmare goblin person in summertime.

One of my FAVORITE things about Christmastime (among many) are all the peppermint-flavored things that come out of the woodwork. My latest faves are the peppermint Frosty at Wendy’s and peppermint ice cream sandwiches from Safeway grocery store. But my fave is good old-fashioned peppermint bark by Ghirardelli, though I am not picky – anything creamy and pepperminty is A+ in my book.

Peppermint bark was the inspo for these outrageously delicious cookies and boy did I knock this one out of the park, people. If you love brownies, peppermint bark and soft and chewy cookies, you’re going to LOVE these.

Peppermint Bark Brownie Cookies

These cookies begin with a brownie cookie base. The cookies taste JUST like a fudge brownie but in a cookie format. They consist of butter and chocolate chips melted together until smooth. Then we’ll whisk in some cocoa powder to add more rich chocolaty goodness. The batter is your standard cookie dough: eggs, sugars, vanilla extract, leavening, salt and flour. However, don’t be alarmed when you see that this cookie dough is more like a batter. It is on the looser side. If it makes you feel better, you can let it firm up for about 15 minutes before scooping. Then we’ll mix in some peppermint baking chips – I like Andes brand – or chopped peppermint bark.

Once they’re baked and cooled, we’ll dip half of them in some melted white chocolate. I like almond bark for this because it melts beautifully, tastes great and is readily available. Before it sets completely, sprinkle it with a little crushed candy canes. I mean… talk about HEAVEN.

Fudgy, soft and chewy brownie cookies loaded with peppermint bark goodness… y’all are gonna love these Peppermint Bark Brownie Cookies!

Print

Peppermint Bark Brownie Cookies

These Peppermint Bark Brownie Cookies are UNREAL. Fudgy, soft and chewy brownie cookies dunked in smooth white chocolate and fully loaded with peppermint candy pieces. So delicious!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 cookies

Ingredients

• 8 Tbsp (1 stick) unsalted butter
• 1 cup semi-sweet chocolate chips
• 1/4 cup cocoa powder (unsweetened or Dutch process)
• 3/4 cup granulated white sugar
• 1/4 cup light brown sugar, lightly packed
• 2 large eggs
• 1 Tbsp light corn syrup
• 2 tsp pure vanilla extract
• 1 cup + 2 Tbsp all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup peppermint baking chips (such as Andes - if you cannot find, you can use finely chopped peppermint bark)
• 1/2 pkg (8 oz) white chocolate candy coating (such as Candiquik)
• 3/4 cup crushed candy canes

Instructions

• Preheat oven to 350° F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium saucepan over medium low heat, combine the butter and chocolate chips and stir occasionally until melted and smooth. Remove from heat and whisk in the cocoa powder. Let stand for 5 minutes to slightly cool off.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, the eggs, corn syrup and vanilla extract and mix until just combined and smooth, about 1 minute. With the mixer on low speed, slowly pour in the chocolate mixture until fully combined. Lastly, add in the flour, baking powder and salt and mix until fully incorporated, scraping down the bottom and sides of the bowl as needed. Mix in the peppermint baking chips.
• Drop heaping 2 Tablespoon-size scoops of dough 3" apart on the baking sheets. The dough is very loose and more batter-like than a cookie dough. If you need to let it set for about 15 minutes, you can. Make sure you give them plenty of room since they do spread some due to the dough being on the thinner side.
• Bake for 12 minutes, rotating pans halfway through baking time to ensure even cooking. Remove from the oven and let cool on the pans for at least 15 minutes before transferring to wire racks to cool completely.
• Melt the white chocolate Candiquik according to package directions, or until melted and smooth. Dip half of the cookie into the melted white chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet and immediately sprinkle with the crushed candy cane pieces. Let the candy coating set before serving or storing.

Notes

If you can't find Andes peppermint baking chips (which can sometimes be very hard to find for some reason), you can use finely chopped peppermint bark. Do not bake with candy canes as the pure sugar will melt and caramelize, creating a huge sticky, burnt mess.

These are so scrumptious! I know you’re going to love them as much as I did!

Have a super sweet day!

Craving more peppermint? Check out this recipe!

Bakery-Style Chocolate Peppermint Cookies

xo, Hayley

The post Peppermint Bark Brownie Cookies first appeared on The Domestic Rebel.

I hope you all had a lovely Thanksgiving weekend! I did, but I am beyond ready for Christmastime now!

Christmas is more my jam anyway. I kinda just put up with Thanksgiving because my family likes it, but truly, I am all about Christmas. I consider myself an expert gift-giver – knowing exactly what people want or getting them something they didn’t realize they needed until the moment they open their gift. That gets me high!

So I guess you could make the case that I am getting you this Christmas-y pie because I know it’s exactly what you need to kick start the “official” start to the Christmas holiday season. You’re welcome!

Chess Pie

If you’ve never had chess pie, it’s basically just a pie with a pudding/custard-esque filling inside. The real magic is when you make a chocolate version and you mix it well enough that you get a crackly meringue-like topping, similar to the addictive crackly topping you get on a fudge brownie. It’s HEAVEN. This recipe gives you that topping, which is arguably the best part.

The filling consists of melted butter, melted chocolate bar, eggs, sugars, milk, flour, vanilla extract, and peppermint extract for flavor. Of course, if you want a traditional chocolate chess pie, you can omit the peppermint extract, but it’s a fun twist for the holidays.

The pie filling is kind of like a fudge brownie and a molten lava cake had a baby. It’s slightly gooey and underbaked with that crackly meringue-like topping. It’s SO irresistible. They’re traditionally baked in a pastry pie crust, but you could always take the easy route and do it in a graham cracker crust as well.

Non-negotiables for this pie include a MOUNTAIN of fresh, sweetened whipped cream and tons of crushed candy cane pieces to really drive home the chocolate peppermint action. I mean, how can you not fall in love with this beauty!?

Chocolate Peppermint Chess Pie – the unofficial new kick-off to Christmas!

Print

Chocolate Peppermint Chess Pie

This Chocolate Peppermint Chess Pie is AMAZING. A cross between a fudge brownie and a molten lava cake, it's gooey, slightly underbaked chocolaty filling is amazing, but the crackly meringue-like crust is to-die for! With a fun peppermint twist, this pie is the perfect holiday creation!

Course Pie

Cuisine American, Dessert

Prep Time 3 hours hours 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Ingredients

• One 9" prepared frozen pie crust (or your favorite homemade pie crust recipe)
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated white sugar
• 2 large eggs, room temperature
• 2 Tbsp milk (2% or whole preferred)
• 1 Tbsp all-purpose flour
• 1 tsp pure vanilla extract
• 1/2 tsp peppermint extract
• 2 oz unsweetened or bittersweet chocolate bar, roughly chopped
• 1/2 cup (1 stick) unsalted butter, cubed

For Topping & Garnish:

• 2/3 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• Crushed candy cane pieces

Instructions

• Preheat your oven according to your pie crust's directions for blind-baking an empty pie shell. Most are probably 400° degrees F. Place your frozen pie crust on a rimmed baking sheet and let thaw while the oven preheats, then poke holes thoroughly all over the pie crust bottom and sides using the tines of a fork. For extra insurance, you can add a piece of parchment with pie weights, but usually the hole poking works. Blind-bake according to package directions, about 10-15 minutes. Remove from oven and reduce heat to 325° degrees F.
• Meanwhile, for the filling: In a medium bowl, combine the sugars, eggs, milk, flour, and extracts and whisk until combined. In a smaller bowl, combine the cubed butter and chopped chocolate and microwave on HIGH power for 30 seconds. Stir, then continue microwaving in 20 second bursts until smooth and both the butter and chocolate are melted and incorporated.
• Whisk the chocolate butter mixture into the sugar mixture and continue whisking for about 20-30 seconds to temper the egg so they don't seize from the warmed chocolate. Pour the filling mixture into the prepared pie crust. I recommend at this point using a pie crust shield or foil strips to tent the edges of the foil to prevent them from browning too quickly.
• Bake for 35-45 minutes or until the pie appears set and a toothpick inserted near the center comes out mostly clean - a little chocolate residue is okay, but it should not be super wet. Remove the pie shield or foil strips. Cool on a wire rack completely, then refrigerate for at least 3 hours to set and firm up before serving.
• Just before serving, make your whipped cream: In the bowl of a stand mixer, whip together the heavy whipping cream and confectioners' sugar with the whisk attachment until stiff peaks form, about 5-7 minutes. Garnish the pie slices with fresh whipped cream and crushed candy cane pieces.

Notes

Whisking the filling mixture for the full 20-30 seconds creates that crackly meringue-like crust, so don't skimp on the whisking! 

You’re going to LOVE this fantastic chocolaty, pepperminty delight of a pie!

Have a super sweet day!

xo, Hayley

The post Chocolate Peppermint Chess Pie first appeared on The Domestic Rebel.

These Levain Bakery-Style Chocolate Peppermint Cookies are going to become your new go-to this holiday season! Supremely thick 6-oz chocolate cookies stuffed to the brim with peppermint chips, white chocolate and semi-sweet chocolate chips! So good!

Oops, I have seriously done it AGAIN and I regret NOTHING.

I know I just posted another Levain inspired recipe last week, but I couldn’t wait another freaking minute before posting these. They have catapulted to the very tippy TOP of my favorites list. TRULY. I am a peppermint FIEND and these cookies were seriously divine. A must make for sure.

Levain cookies look intimidating because of their size, but don’t let that scare you off. These are just as easy as any other cookie recipe. Minimal chill time, similar ingredients, big impactful flavor. However, because of their size, there’s a few key components that make Levain cookies a little different.

Here are a few key components to creating the perfect Levain copycat cookies:

• Cake flour: Cake flour is used to create a light and tender crumb. Despite their size, these cookies still remain surprisingly light and tender. How? Cake flour! If all all-purpose flour were to be used, these cookies would turn out dense and scone-like. Cake flour lightens things up a bit and is signature at Levain.
• Cornstarch: Cornstarch is my personal secret weapon for cookie recipes. It gives a tenderness to cookies and yields soft, chewy cookies.
• Brief chill-time: This cookie dough briefly chills for 20 minutes for the best flavor and to prevent a ton of spreading.
• Extra mix-ins: You’ll notice this cookie recipe has 3.5 cups (!) of mix-ins. That’s not a typo! It’s a deliberately large amount for two reasons: 1) for flavor, and 2) to help maintain structure and prevent spreading. Because of their colossal shape, these cookies need some structure somewhere and the mix-ins help maintain the structure of the cookie and help prevent too much spreading as well.

And for optimal baking results, check out these tips:

• Shape: I like to shape these cookie dough balls rough and loose. In cookie recipes we’re used to, a cookie dough scoop is used and those create compact, tight and smooth balls of dough. But for these recipes, we want a loosely packed, rougher looking cookie dough ball with a craggy texture. For accuracy, I like measuring out 6 oz of dough using a digital cooking scale.
• Size: These cookies weigh a whopping 6 ounces each, so I like using a digital cooking scale to measure out that amount of cookie dough. Because of their size, I like to only bake 4 cookie dough balls on one baking sheet at a time and stagger the dough balls 3″ apart from one another to help with consistent baking and prevent spreading. We’ll also only bake one baking sheet at a time for consistent results.
• Do not over-bake!: Levain’s cookies are notorious for being underbaked and gooey in the middle and that’s our goal here as well, too. These cookies have a baking time range from 8-12 minutes. Because everyone’s oven operates differently, it’s important to see when your best timing will be. For this reason, I highly recommend baking a test cookie to gauge your perfect timing. Mine were done at the 9-minute mark, but yours may be different. A test cookie is the perfect way to test this timing. Remember: the cookies will continue to finish cooking as they cool on the baking sheets, so don’t over-bake!
• One at a time: For best results, we’re baking 4 cookie dough balls per sheet, one sheet at a time, in the center rack of the oven.

Chocolaty, gooey, pepperminty goodness. You guys are going to swoon over these Levain-Style Chocolate Peppermint Cookies!

Print

Levain Bakery-Style Chocolate Peppermint Cookies

These Levain Bakery-Style Chocolate Peppermint Cookies are insanely delicious and perfect for the holidays! Jam packed with peppermint chips, white chocolate and semi-sweet chocolate, these fudgy, gooey cookies are a dream!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Total Time 37 minutes minutes

Servings 9 cookies

Ingredients

• 1 cup COLD unsalted butter, cut into cubes
• 1½ cups granulated white sugar
• 2 large eggs
• 1/2 cup unsweetened cocoa powder
• 1½ tsp pure vanilla extract
• 1 tsp peppermint extract
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup cake flour
• 1½ cups all-purpose flour
• 1¼ cups Andes peppermint baking chips
• 1 cup white chocolate chips
• 1¼ cup semi-sweet chocolate chips

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the cubed cold butter and the granulated sugar on low speed for 30 seconds. Increase speed to medium and beat for another 30 seconds. Lastly, increase speed to medium-high and continue beating for 30 more seconds or until butter mixture is creamy and pale.
• Add in the eggs, one at a time, followed by the vanilla and peppermint extracts. Scrape down the bottom and sides of the bowl as needed. Add in the cocoa powder, baking soda, cornstarch, salt, flour, and cake flour and mix on low speed until the cookie dough comes together. Lastly, stir in the Andes peppermint baking chips, white chocolate and semi-sweet chocolate chips. Refrigerate for 20 minutes.
• Preheat oven to 410° degrees F. Line a baking sheet with parchment paper or silicone liner. Using a digital cooking scale for accuracy, measure out a loosely packed, roughly textured ball of dough weighing at 6-ounces. I like to make my dough balls on the taller side to help with spreading as well. Place 3" apart, staggered, on the baking sheet, using only 4 dough balls per sheet.
• Bake one sheet of cookies at a time in the center rack of the oven for 8-12 minutes or until just about set. The exterior will appear dry and duller textured. Allow the cookies to cool on the baking sheets for at least 30 minutes before cutting or serving as the cookies are quite fragile when they're hot. Keep remaining cookie dough refrigerated when not in use.

Notes

I recommend using Andes peppermint baking chips for this. They are basically peppermint flavored chocolate chips so they melt and get soft. I do not recommend using candy cane pieces because those are made of pure sugar and will caramelize and burn. If you cannot find the Andes peppermint baking chips (often found this time of year near the holiday baking aisle/chocolate chip aisle), you can always chop up peppermint bark into bite-size pieces! 

I am in LOVE with these ultra gooey, fudgy and pepperminty cookies and I know you guys are going to love these.

Have a super sweet day!

xo, Hayley

The post Levain Bakery-Style Chocolate Peppermint Cookies first appeared on The Domestic Rebel.

These Mint Chocolate Chip Cookies are soft and chewy mint cookies packed with gooey chocolate chips and Andes mint pieces in every bite! Such a fun twist on a classic chocolate chip cookie!

Hopefully you guys had a great Easter weekend!

I had a very busy one – I worked! To be honest, since I’m not religious, I forgot it was Easter weekend, so I started baking on Saturday and realized halfway through a huge baking day that Sunday was Easter. Oops! So I ended up working all weekend. No biggie! I made some yummy recipes for you guys that I can’t wait to share in the coming days and weeks. There’s some good stuff!

But first, I had to share these amazing cookies with you!

Cookies are one of my favorite treats and always have been, but I don’t make them as often because I literally have NO self control around them! I can just polish off a batch in a flash without thinking too much about it because I have virtually no portion control around them. That’s why I am super glad Girl Scout cookie season is so limited – I just do not trust myself around them!

And let’s just say I had a hard time parting with these bad boys!

These Mint Chocolate Chip Cookies are a pudding cookie base which is one of my favorite cookie bases because they don’t require ANY chilling and the instant pudding powder makes the cookies SO moist and soft. It’s such a great trick to transforming your cookies into pillows of heavenly clouds!

The Cookies

The cookies consist of your standard ingredients: butter, brown sugar, granulated sugar, eggs, vanilla extract, flour, baking soda, salt, and flour. But since they’re pudding cookies, we’re also adding in a box of instant dry vanilla pudding mix – just the dry powder (we’re not making the pudding). This is essential for making the cookies super soft and giving a great chewy texture. And of course, chocolate chips! We’re using semi-sweet here, but milk chocolate would be fine, too.

The Mint Factor

For the minty factor, we’re adding in some mint extract and Andes mint chips to punch up the mint flavor. I like mint extract over peppermint extract because mint extract has more of a sweet mint flavor whereas peppermint extract has more of a toothpaste flavor. And the Andes mint chips you can get on the chocolate chip aisle, or buy them on the candy aisle and chop them up!

Soft, chewy, minty and gooey – you’re going to LOVE these amazing Mint Chocolate Chip Cookies!

Print

Mint Chocolate Chip Cookies

These Mint Chocolate Chip Cookies are seriously amazing! Soft and chewy with gooey pockets of chocolate chips and Andes mint pieces, they've got awesome texture from pudding mix!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup light brown sugar
• 1/4 cup granulated white sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tsp mint extract
• 2 tsp green liquid food coloring
• 1 tsp baking soda
• 1/2 tsp salt
• 2¼ cups all-purpose flour
• 3.4 oz (1 small box) instant vanilla pudding mix just the dry powder - do not prepare the pudding
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup Andes mint baking chips

Instructions

• Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.
• In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar with the paddle attachment until creamy and smooth, about 30 seconds. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla and mint extracts and green food coloring, scraping the bottom of the bowl as needed. Lastly, add in the baking soda, salt, flour, and dry pudding mix powder and mix on low speed until just combined. Add in the chocolate chips and Andes mint pieces until incorporated.
• Using a Tablespoon-size scoop, scoop out balls of cookie dough and place 2" apart on the baking sheets. Bake for 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the baking sheets.

Notes

Remember, we're using only the dry pudding powder - do not prepare the pudding! 

Mint extract is preferred over peppermint extract. Mint extract has a sweet mint flavor whereas peppermint extract tends to taste more toothpaste-like. 

I loved these cookies and I know you will, too!

Have a super sweet day!

xo, Hayley

The post Mint Chocolate Chip Cookies first appeared on The Domestic Rebel.

This may be my new favorite holiday snack: Peppermint Candy Cane Muddy Buddies! This addictive mix consists of white chocolate and peppermint-coated Chex cereal, dredged in candy cane pieces and powdered sugar. Super easy and SO tasty!!

I absolutely LOVE the holidays for many reasons, and a big one is because I LOVE holiday food. Who doesn’t love ALL the Christmas cookies, peppermint everything, hot cocoa, and Christmas candies? It’s truly the best time of year for food in my humble opinion.

One of my favorite holiday flavors is peppermint. Those peppermint Hershey Kisses are next level stuff and I can’t keep them in the house without inhaling the entire bag. Peppermint bark, candy canes, peppermint mochas – I am obsessed. So after I made these muddy buddies, I practically ate the entire bag before I had to pump the brakes. They are just SO easy to shovel in your mouth while binge-watching Hallmark Christmas movies.

I am new on the muddy buddy train and I am surprised I haven’t made more! They are SO addictive, and the iterations and different flavor combos are just too tempting, though I struggle to find one that can top this one!

Muddy Buddies, also known as puppy chow, are chocolate-coated Chex cereal pieces that are then dredged in powdered sugar. The classic version also has some peanut butter melted into the chocolate for an added layer of deliciousness.

For this iteration, there are a few key components:

• White chocolate: this is the basis of the chocolate mixture for these muddy buddies, and white chocolate pairs beautifully with the peppermint
• Andes peppermint baking chips: aka, one of my fave seasonal products! These are soft and creamy peppermint flavored baking chips found near the chocolate chips or in the seasonal candy aisle. Unlike candy canes, which can burn since they are pure sugar, these are creamier and melt beautifully.
• Chex cereal: you can use rice Chex or corn Chex. I think rice has a more neutral flavor, so I like to use that one.
• Crushed candy canes: A little shake up of these candy cane bits adds crunch on the muddy buddy clusters
• Powdered sugar: a necessary ingredient to coat the muddy buddies!

Minty, sweet, chocolaty and delicious, you guys are going to LOVE these addictive Peppermint Candy Cane Muddy Buddies!

Print

Peppermint Candy Cane Muddy Buddies

These Peppermint Candy Cane Muddy Buddies are insanely addictive and SO tasty! White chocolate and peppermint-coated Chex cereal dredged in candy canes and powdered sugar. This will soon become a family fave!

Course Dessert, No Bake Desserts

Cuisine American, Dessert

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10 cups

Ingredients

• 10 cups Chex cereal (rice or corn, I used rice)
• 16 oz (One package) white chocolate Candiquik or almond bark
• 1 package Andes peppermint baking chips divided
• 1 cup crushed candy cane pieces
• 2 cups confectioners' sugar divided

Instructions

• Add the Chex cereal to a large bowl and set aside. Meanwhile, in a medium bowl combine the white chocolate candy coating and 1 cup of the Andes peppermint baking chips. Melt for 30 seconds, then stop to stir. Melt for another 30 seconds, stop to stir, and melt for another 20-30 seconds or until totally melted and smooth.
• Pour the melted chocolate mixture evenly over the cereal and toss to coat. Try to coat each piece and make sure to scrape the bottom of the bowl! Add in the remaining Andes peppermint baking chips and the crushed candy cane pieces and toss quickly. Working quickly, spoon the still-wet cereal pieces into a large resealable bag. Add 1½ cups of the powdered sugar to the cereal in the bag; seal the bag and toss to coat the cereal with the powdered sugar. Open the bag and add the remaining 1/2 cup powdered sugar, tossing to coat.
• Allow the cereal to set, about 10 minutes, before serving. Keep at room temperature sealed airtight for freshness. Can last about a week.

Notes

If you cannot find the Andes peppermint baking chips (be sure to check both the baking aisle near the chocolate chips, as well as the seasonal candy aisle), you can use an entire bag of unwrapped Hershey's candy cane Kisses. Add them to the candy coating.

These are bright, sweet, crunchy, and so so irresistible! I am definitely making them again asap!

Have a super sweet day!

xo, Hayley

The post Peppermint Candy Cane Muddy Buddies first appeared on The Domestic Rebel.

So confession time: I’m not a milkshake person.

I want to love them so much, but I just don’t find them as *satisfying* as eating say, an ice cream sundae or cone. I usually find that after I down a milkshake in record time, I want a sundae or a Drumstick or something to supplement it. Somewhere, a cardiologist is reading this and having a heart attack.

(Don’t worry – I don’t ever have milkshake main courses and ice cream chasers).

However, after making this Copycat Shamrock Shake, I was officially hooked on the shake bandwagon. I couldn’t get enough of these shakes – they’re just so perfectly satisfying! Just the right amount of mint in a creamy vanilla base with a mountain of fresh whipped cream and a simple cherry garnish. It really doesn’t get better!

The best part about this super simple recipe is that you can satisfy your shamrock shake craving year-round instead of waiting all year for McDonald’s to unveil theirs. Because if you’re like me at all, you’re a delightful mix of impatient and antsy which makes waiting around for seasonal things pure agony. Girl Scouts of America, I’m looking at you.

A lot of people think shamrock shakes are purely mint-based, but the flavor is actually vanilla-mint which is sweet and not super overpowering. The key to making this shamrock shake at home is to use MINT extract, NOT peppermint extract. Yes, there’s a difference and it is pretty major! Peppermint extract is incredibly potent and in large doses tastes like toothpaste. Definitely not as appealing to have a toothpaste dessert, am I right? Mint extract, however, is a little more subtle and adds the appropriate minty flavor to this shake.

You can also customize this shake to your dietary preferences by using dairy-free ice cream and soy milk, or frozen yogurt instead of ice cream. Since the ingredients are so simple, though, I suggest using a very high quality ice cream so the flavor isn’t lost on something too watery or flavorless.

And that’s it! Copycat Shamrock Shakes will be a new rotation in your household, I guarantee it!

Print

Best Ever Copycat Shamrock Shake

These Copycat Shamrock Shakes are the BEST ever and even BETTER than the original at McDonald's! Cool, creamy and perfectly minty goodness that comes together in seconds.

Course No-Bake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Author Hayley Parker, The Domestic Rebel

Ingredients

• 3 cups vanilla ice cream
• 1 cup milk I used 1% but any kind works
• 1/4 teaspoon mint extract make sure it is MINT extract and NOT peppermint extract
• Green food coloring optional
• Whipped cream
• Green sanding sugar
• Maraschino cherries

Instructions

• Add the ice cream, milk, mint extract and a couple drops of green food coloring to a blender and blend on high speed for about 30 seconds or until fully combined and smooth.
• Pour into a glass or two and garnish with whipped cream, green sanding sugar sprinkles and a maraschino cherry.

I can just TASTE it by looking at the photos… but trust me, it is better to make it and taste it!

Want some other minty creations?!

Copycat No-Bake Thin Mints

Andes Mint Cupcakes

Mint Oreo Truffle Brownie Bombs 

Have a super sweet day!

xo, Hayley

The post Best Ever Copycat Shamrock Shake first appeared on The Domestic Rebel.

You are going to love these show-stopping White Chocolate Peppermint Mousse Cupcakes! White chocolate vanilla cupcakes filled with a cool and creamy peppermint mousse and a white chocolate buttercream frosting for one delicious festive cupcake!

Peppermint is by far my favorite seasonal holiday flavor. I don’t think I could possibly live without peppermint mochas, candy canes, Andes peppermint crunch baking chips, or peppermint bark. I know that’s dramatic to say, but let’s be real: peppermint is the best!

I prefer it no contest to gingerbread and eggnog. In fact, truthfully I could probably live the rest of my life without eating gingerbread or eggnog and be okay. Is that totally horrible to say? Maybe. But my heart is filled already with the joys of mint. There is no room for anything else.

I know cupcakes aren’t typically a conventional holiday food – we all know cookies and candies dominate Christmastime – but I had to make an exception with these fantastic cupcakes. They are literally dreamy and I think one bite and you’ll agree.

They start with a cake mix, because cake mix gets a bad rap and I want to convince you of its life-saving properties. Okay, so maybe not life-saving, but life-changing for sure! Once you doctor up cake mix, it transforms it into this flavorful, fantastically fluffy cake. I started with a box of vanilla, or white, cake mix and doctored it with some white chocolate pudding mix. Just the dry powder – you do not make the pudding before adding it. The dry powder both helps flavor the cake with a subtle hint of white chocolate, but it also makes it supremely moist. I love this trick for totally transforming humble cake mix into something special.

After they’ve baked, you’ll make your peppermint mousse. The star of the mousse are the Andes peppermint crunch baking chips! These baking chips are similar to chocolate chips but are full of peppermint flavor. I absolutely LOVE them and always stock up this time of year. If you can’t find this specific product, you can use the Ghirardelli peppermint bark chips but your filling won’t be this gorgeous pink color that the Andes chips provides. And before you ask, you cannot use candy canes. Candy canes will melt into molten sugar and be disastrous. These peppermint crunch baking chips have more of a chocolate-based background so they melt smooth, whereas candy canes are a pure sugar background and will straight-up melt.

Fill the cupcakes and top with the most glorious white chocolate buttercream frosting everrrr! It’s so smooth and creamy and rich and totally tops off these cupcakes beautifully. Just before you serve them, be sure to sprinkle with some crushed candy canes and garnish with a square of peppermint bark to really drive home that amazing flavor.

White Chocolate Peppermint Mousse Cupcakes – welcome to your new holiday fave!

*in my book, Out of the Box Holiday Baking

Print

White Chocolate Peppermint Mousse Cupcakes

These White Chocolate Peppermint Mousse Cupcakes are a must-make for the holidays! The combination of cool peppermint and sweet white chocolate is to die for!

Course Cakes/Cupcakes

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Total Time 48 minutes minutes

Servings 22 -24

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE CUPCAKES:
• One box vanilla or white cake mix
• 4 egg whites
• 1 cup water
• 1/2 cup canola or vegetable oil
• One (3.4 oz box) INSTANT white chocolate pudding mix JUST the dry powder; do not make the pudding
• FOR THE PEPPERMINT MOUSSE:
• 1/2 cup Andes peppermint crunch baking chips
• 1 cup plus 1/4 cup heavy whipping cream
• FOR THE WHITE CHOCOLATE FROSTING:
• 2 sticks (1 cup) unsalted butter softened
• 3/4 cup white chocolate chips
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 4 cups confectioners' sugar
• Crushed candy canes and peppermint bark squares for garnish optional but recommended

Instructions

• Preheat oven to 350 degrees F. Line 22-24 paper liners among 2 muffin cups. Set aside.
• In a large bowl, combine the cake mix, egg whites, water, oil, and dry pudding powder and beat with a handheld electric mixer until moistened and combined, about 2 minutes. Divide the batter evenly among the muffin cups, filling about 3/4 full.
• Bake for approximately 15-18 minutes or until a toothpick inserted near the center of the cupcakes comes out clean or with moist, not wet, crumbs. Cool the cupcakes completely.
• For the peppermint mousse: in a small bowl, combine the peppermint crunch baking chips and the 1/4 cup heavy whipping cream. Microwave for 30 seconds on HIGH power, stirring until smooth. Set aside to cool off briefly. Meanwhile, in the bowl of a stand mixer, beat the remaining 3/4 cup heavy whipping cream on HIGH power for about 5-7 minutes or until soft peaks form. Pour in the melted peppermint chip mixture and continue beating on HIGH power until stiff peaks form.
• Using a paring knife or cupcake corer, core out the centers of the cupcake, careful not to pierce through the bottom. Discard the cores. Fill a piping bag with the peppermint mousse and pipe the mousse into each muffin cavity.
• For the frosting: In a small bowl, combine the white chocolate chips and the heavy whipping cream and microwave on HIGH power for 30 seconds, stirring until melted and smooth. In the bowl of a stand mixer, beat the softened butter until creamy and fluffy, about 1 minute. Add in the melted white chocolate and the vanilla and mix well. Lastly, add in the milk and confectioners' sugar and mix on low speed until fluffy and combined.
• Pipe or spread the white chocolate frosting evenly over the cupcakes, taking care to cover the peppermint mousse filling completely with icing. Garnish with crushed candy canes and peppermint bark squares, if desired. Store any leftover cupcakes in the fridge, covered completely, for about 4-5 days or at room temperature for 2-3 days, airtight.

Sweet, minty, cool and creamy with the most amazing peppermint mousse and white chocolate filling ever!

Have a super sweet day!

xo, Hayley

The post White Chocolate Peppermint Mousse Cupcakes first appeared on The Domestic Rebel.

Love Thin Mints but hate waiting for them all year? Make my Copycat No-Bake Thin Mints at home any time you want them! They come together in minutes, are super simple and taste amazing!

I cannot believe we’re edging closer and closer to Christmas!

Doesn’t it seem like time moves at lightning fast speed when you’re an adult, but positively crawls at a glacial pace as a kid? As a child, I always felt like it took a million years to get to Christmas. A single 24-hour-long day felt like it lasted a week’s worth of time as I anxiously counted down on our advent calendar or Christmas countdown.

But now, I blink and a week has passed. I honestly cannot keep up with how fast it is as an adult! I’ve already said that it feels like my birthday was last week because it does… but my birthday is now a mere month away, ha!

Anyway, I am officially in the full swing of holiday baking for fun now. I’m pretty much done with blog-related recipes which I am thankful for, and now I can focus on fun baking which doesn’t happen as often as you’d think! (Yes, baking for work is obviously fun too, but not the same as baking what I want, when I want, for whom I want).

One of my favorite treats to make ANY time of year are these stupid-easy Copycat No-Bake Thin Mints! I cannot believe how foolproof and simple these little cookies are, and they totally taste like a Thin Mint cookie. Three cheers for not having to wait around all year for those Girl Scout cookies!

There are three main components to these cookies, four if you want to make them extra special and minty. Chocolate candy coating, peppermint extract, Oreo Mint Thin cookies, and Andes mint chips for a sprinkle garnish. That’s it! Instead of making, chilling, and rolling out a thin cookie dough, I use Oreo “Thins” as the cookie base. Have you had them yet? They’re basically a thinner Oreo cookie that I actually prefer better than the original! I used the mint ones for extra minty flavor of course! If you can’t find Oreo Thins for whatever reason, you can always use the un-frosted half of a regular Oreo cookie!

You’ll simply melt the chocolate candy coating until it’s nice and smooth, then stir in a little peppermint extract to give it some flavor. Nowadays, however, you can sometimes find mint-flavored chocolate candy coating, so if you score some of that, omit the peppermint extract. Then you’ll dip each Oreo Thin one at a time into the chocolate, coating it completely, before allowing the excess chocolate to drip off. Return the coated cookie to a parchment-lined baking sheet and sprinkle with Andes mint chips for texture and more minty flavor! I love how pretty it looks! You can also use crushed candy canes or sprinkles on top.

Crunchy, crispy, sweet and addictive Copycat Thin Mints will be your new go-to any time you’re craving something minty, easy and fast!

Print

Copycat No-Bake Thin Mints

These Copycat No-Bake Thin Mints are easy, fast and delicious when you're craving something minty on the spot! Made with just four ingredients, they come together in minutes and taste AMAZING.

Course Cookies

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 48

Author Hayley Parker, The Domestic Rebel

Ingredients

• One package Oreo Mint Thins cookies if you cannot find the Thins, feel free to use regular Oreos - separate them so you only use the un-frosted sides. If using the Thins, you'll use the whole cookie
• One package chocolate candy coating or almond bark
• 1/2 teaspoon peppermint extract
• 3/4 cup Andes mint baking chips or chopped Andes mints optional but recommended

Instructions

• Line a baking sheet with parchment paper; set aside. Meanwhile, melt the chocolate candy coating according to package directions or until smooth and melted. Whisk in the peppermint extract quickly to combine.
• Using a fork, lower an Oreo Thin cookie into the melted chocolate and cover it completely with chocolate. Remove the cookie from the melted chocolate and allow excess to drip off before gently sliding it off of the fork and onto the wax paper. Sprinkle the top of the cookie with the Andes mint baking chips.
• Allow chocolate candy coating to set completely before storing or serving. These taste great at room temperature or they can be frozen!

What’s not to love about these addictive and easy mint cookies!?

Have a super sweet day!

xo, Hayley

The post Copycat No-Bake Thin Mints first appeared on The Domestic Rebel.

I am all about easy, impressive desserts any time of year, but especially during the holidays.

Since I am kind of abnormal (well, in many ways, but) in that I bake more than the average person, ESPECIALLY this time of year, I am always looking for super easy shortcuts, recipes that make big batches for plenty of gift-giving, and things that taste great, obviously! Holiday season is not the time for small portions, am I right?

Not only am I baking for my blog this time of year, but I also bake for my friends and family, do neighbor cookie boxes, and have an annual Christmas get-together where I make a dessert “charcuterie” board. That’s a lot going on in the span of a few weeks! And since I have the worst case of indecision, I can never decide on just one or two things to make. Variety is the spice of life and there’s no better variety than one on a Christmas cookie tray or gift box!

These Mint Chocolate Brownies combine the best of both worlds: being both festive and flavorful, but easy and makes a big batch. The beauty of this recipe is that you can cut the brownies into any size you prefer to fit your needs. I cut them rather large in the photos here, but a fraction of this size would still be irresistible!

These brownies are so flavorful! They start with my Best One-Bowl Fudge Brownie recipe, which I have doubled into a 9×13 metal baking pan for a larger batch. As I mentioned, the brownies are made in one bowl and result in the fudgiest, chewy brownies with 2 kinds of chocolate.

After they’ve baked and cooled, you’ll make your mint buttercream frosting layer! It’s the same as any self-respecting buttercream frosting, with butter, heavy cream, confectioners’ sugar, mint extract, and some green food coloring to make it festive. You could also dye the frosting red for a more peppermint color, or leave it white. I just love the pop of green!

Lastly, you’ll make the ganache topping. It’s a cross between a chocolate shell and a ganache, because as the brownies set in the fridge it hardens a little bit but still remains chewy and softer so it is easy to cut, unlike a hard chocolate shell.

My tip for creating sharp, mostly clean edges to show off the layers is to dunk a very sharp knife in hot water, wipe it off, and make cuts one at a time, wiping the knife after each cut to ensure the layers don’t start to bleed together.

And if you really want to drive home the minty goodness, sprinkle some chopped Andes mints or crushed candy canes on top of the still-wet ganache!

Moist, chewy, ultra fudgy brownies with a decadent, creamy mint buttercream and rich chocolate ganache. These are heaven!

*frosting and ganache recipe by Taste of Home

Print

Perfect Mint Chocolate Brownies

These festive Mint Chocolate Brownies are absolutely perfect! Three layers of fudgy brownies, mint buttercream and rich chocolate ganache make these stunning bars extra delicious!

Course Bars

Prep Time 4 hours hours

Cook Time 35 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Servings 15 -18

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE BROWNIES:
• 1 cup (2 sticks) unsalted butter
• 8 ounces semi-sweet chocolate bars roughly chopped
• 2 cups granulated white sugar
• 4 large eggs
• 1 Tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• FOR THE MINT BUTTERCREAM:
• 1/2 cup butter softened
• 2 Tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon mint extract
• 2 cups confectioners' sugar
• Green liquid food coloring
• FOR THE GANACHE:
• One package semi-sweet chocolate chips
• 1/2 cup butter cubed

Instructions

• Preheat oven to 350 degrees F. Line a 9x13 metal rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
• For the brownies: In a medium saucepan, melt the butter and chopped chocolate together over medium-low heat, stirring constantly for about 5 or so minutes. Remove from the heat and let stand about 10 minutes to cool slightly.
• Whisk in the granulated sugar until fully combined, followed by the eggs, one at a time, mixing well after each addition, and then the vanilla extract. Lastly, add in the salt, all-purpose flour and cocoa powder and whisk until a smooth and shiny batter comes together. Pour the batter evenly into the prepared pan.
• Bake the brownies for 30-35 minutes or until a toothpick inserted near the center of the brownies comes out clean or with moist, not wet, crumbs. Place the pan on a wire rack to cool completely.
• For the frosting: In the bowl of a stand mixer, cream together the butter, heavy cream, and extracts until fluffy and light, about 1 minute. Add in the confectioners' sugar and mix until frosting is fluffy. Add in a drop of liquid green food coloring, if using, and mix until uniform in color.
• Frost the cooled brownies evenly with the mint frosting, then cover the pan and refrigerate for at least an hour for the frosting layer to set and meld with the brownies. You can also leave the frosted brownies covered in the fridge up to 6 hours.
• For the ganache: In a medium saucepan, melt the chocolate chips and cubed butter over medium-low heat, stirring constantly until melted and smooth, about 5 minutes. Remove from heat and immediately pour over the mint frosting layer evenly. Cover and immediately refrigerate for at least two hours, up to overnight, before cutting into squares.
• For clean cuts: wet a large, sharp knife with hot water. Wipe the water off and make quick cuts, one cut at a time, wiping the knife off between cuts for a neat, clean cut.

Don’t be intimidated by the ingredients and steps! These brownies are worth the wait!

Have a super sweet day!

xo, Hayley

The post Perfect Mint Chocolate Brownies first appeared on The Domestic Rebel.

I want to use this time to openly apologize to Andes mints.

Dear Andes mints,

I love you – you know that? I often forget about how much I love you because I have the attention span of a gnat at times and get distracted by shiny things which further proves I was a squirrel in a past life. I know I don’t often pick you when I am choosing a candy in the supermarket, but it isn’t because you suck. You never get stale, you never lose your flavor, you never stop being addictive and simple and delicious. And let’s face it, you’re the best part about eating at Olive Garden. So I apologize for oft-overlooking you, because every time I get the chance to unwrap your shiny green package and savor your sweet, simple, perfect flavor, I’m overwhelmed with happiness. Please accept my sincerest apologies in the form of these cupcakes, which pay homage to how great you are.

Love, Hayley

Yeah, it’s true: I always end up going for Red Vines (my all-time fave candy) or peanut M&M’s when I’m picking out candy at the grocery store… but I do love Andes mints for their simplicity and predictable goodness. I’ve never unwrapped one and thought, “meh.” They’re always perfect!

And with St. Patrick’s Day around the corner (seriously, HOW???), I figured I needed to make a cupcake that pays tribute to this delectable mint candy. Thus, these Andes Mint Cupcakes were born.

They couldn’t be easier to make, too, which is great so you have more time to imbibe on St. Patty’s Day and less time fretting over ganache. #truth

They start with a humble box of chocolate cake mix – any brand, any preference, or if you’re feeling extra Suzi Homemaker, make your own chocolate cupcake batter. Bake ’em up until they’re done and cool them before frosting.

The frosting is where the mint flavor really shines through. It starts with butter, a little splash of vanilla extract, cream, and peppermint extract, which gives it that signature minty kick. Add in some confectioners’ sugar and a drop or two of green food coloring to really make the color pop, then pipe it high onto each cooled cupcake. *Note that if you’re going to pipe the frosting as high and abundant as I did, you may want to double your batch.*

Lastly, you’ll whip up a simple chocolate ganache, which only looks and sounds complicated, but in actuality is only two ingredients: chocolate and heavy cream. Once melted together, it creates this sinful, rich, decadent sauce that you’ll spoon and drizzle on the tops of the frosted cupcakes before finishing it off with an Andes mint.

Moist, flavorful, fudgy cupcakes topped with a sweet mint buttercream and devilishly rich chocolate ganache. The perfect homage to the humble mint candy!

Print

Andes Mint Cupcakes

These Andes Mint Cupcakes are absolutely divine! Moist, fudgy chocolate cupcakes are topped with a sweet mint buttercream and a decadently rich chocolate ganache. The perfect homage to the after-dinner mint everyone loves!

Course Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 22 -24

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE CUPCAKES:
• One box chocolate cake mix plus ingredients on back of box (you may also use your favorite chocolate cupcake recipe)
• FOR THE BUTTERCREAM:
• 1 cup (2 sticks) unsalted butter softened
• 1/2 teaspoon vanilla extract
• 1½ teaspoons peppermint extract start with one teaspoon and work your way up - this stuff gets potent really fast!
• 2-3 Tablespoons heavy cream
• 3½ cups 4 cups confectioners' sugar
• FOR THE GANACHE:
• 1 cup chocolate chips I like semi-sweet
• 1/3 cup heavy whipping cream
• 22-24 Andes mints unwrapped

Instructions

• Prepare and bake the cupcakes according to package instructions, or using your favorite homemade chocolate cupcake recipe. Cool completely.
• In the bowl of a stand mixer, cream together the butter, vanilla extract, and peppermint extract until smooth, about 1 minute. Gradually add in the confectioners' sugar, one cup at a time, alternating with the heavy whipping cream until frosting is light and fluffy. Add in a drop or two of liquid green food coloring, tinting it to your desired shade.
• Pipe or spread the frosting onto the cooled cupcakes. Note that if you pipe the frosting as high on the cupcakes as I did, you may want to double the frosting recipe.
• For the ganache: add the chocolate chips to a small bowl. Microwave the heavy cream for about 30-45 seconds or until hot. Pour the heavy cream over the chocolate chips and let stand for about 5 minutes. Stir until combined, glossy and thick. Spoon a little bit over each cupcake and allow it to drip down the sides. Top with an Andes mint.

I just adore how easy these delectable cupcakes are, and I know you will, too!

Have a super sweet day!

xo, Hayley

The post Andes Mint Cupcakes first appeared on The Domestic Rebel.