Peppermint Recipes For The Holidays!


Peppermint is one of the most popular holiday flavors and one that both kids and adults enjoy.   Today we are happy to share four delicious recipes that feature peppermint from Target’s Bullseye View.  We hope you try one or all four this season!

Bullseye View is an online magazine, updated regularly to bring Target to life. It is a behind-the-scenes look at Target’s most exciting partnerships, initiatives, events and innovations. Visit us on Twitter: @ABullseyeView



peppermint tracks

what you need

  • 8 cups popped popcorn
  • 8 Peppermint White Chocolate Covered Sandwich Cookies, coarsely chopped
  • 1 (12 ounce) package white baking morsels

here’s how

  1. Combine popcorn and cookies in large bowl.
  2. Place white morsels in medium microwaveable bowl.
  3. Microwave 1 minute on high heat. Stir until smooth. If necessary, microwave in additional 10-second intervals, stirring after each, until smooth.
  4. Pour over popcorn mixture and toss to coat.
  5. Spread on cookie sheet. Mixture will set up as it cools.


peppermint creme brulee

what you need

  • 2 cups cold milk
  • 1 cup cold half and half
  • 2 (3.9 ounce) packages instant chocolate pudding mix
  • 6 tablespoons crushed peppermint starlight mints (about 15 hard candies)

here’s how

  1. Pour milk and half and half into medium bowl. Add pudding mixes. Whisk 2 minutes.
  2. Pour into 6 individual oven-safe ramekins. Refrigerate 15 minutes or overnight.
  3. Heat broiler. Sprinkle each ramekin with 1 tablespoon crushed candies. Arrange on baking pan. Broil 4 to 6 inches from heat about 2 minutes until candies melt. Let stand 2 minutes before serving. Store leftovers in refrigerator.


starlight mint sugar cookies

what you need

  • 1/2 pound (2 sticks) butter, softened
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon peppermint extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Few drops red food coloring

here’s how

  1. Beat butter and sugar in large bowl until blended. Beat in egg, milk and extract. Add flour and baking powder; beat on low until just combined.
  2. Remove half of dough; press into disc shape and wrap with plastic wrap. To remaining dough, add a few drops food coloring. Mix well. Flatten into disc and wrap. Refrigerate both at least 30 minutes.
  3. Place colored dough between 2 large sheets of plastic wrap; roll out to a 12×8-inch rectangle, about 1/4 inch thick. Repeat with plain dough. Remove top sheet of plastic wrap from both doughs. Invert plain dough onto red dough. Gently press and trim edges. Remove top sheet of plastic wrap. Starting with short side, roll up dough into spiral. Wrap tightly; freeze about 30 minutes or until very firm.
  4. Heat oven to 375°F. Unwrap dough; cut into 1/4-inch slices. On ungreased cookie sheet, place slices 1 inch apart. Bake 8 to 10 minutes until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Store in an airtight container.


Wrap individually in cellophane and tie with ribbon for gift-giving.


 peppermint hot cocoa affogato

what you need

  • 1 packet Archer Farms® Dark Chocolate or Peppermint Cocoa Mix
  • 1 cup very warm milk
  • 1 scoop peppermint ice cream

here’s how

  1. Pour cocoa mix into large mug. Add milk. Stir until blended.
  2. Carefully add 1 scoop ice cream.
  3. Garnish with peppermint candies or whipped cream if desired. Serve immediately.


Serve with a candy cane stir stick.

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