Blackberry Peppermint Chocolate Striped Cookies
These cookies get a boost of Dr. Seuss-ian like whimsy with the addition of the red food coloring and shiny white egg glaze. You can omit the food coloring if you like but expect the blackberry cookie part to look a dull (not really attractive) gray-purple color. To get the extra black color in the chocolate stripes, I used onyx black cocoa powder. You can find it a specialty supply stores or online. If you don’t have access to it though, feel free to substitute the same amount of dutch-processed cocoa powder. Don’t omit the white glaze though, because they not only make the cookies look surreal and shiny but also helps the sparkling sugar stick to the top of the cookie, giving them an extra sugary crunch with each bite. If you don’t have sparkling sugar (which are extra large sugar crystals) just substitute regular granulated white sugar.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 130 g (1 cup) blackberries (frozen is ok)
- 90 g (1/3 cup plus 1 tablespoon) granulated white sugar, divided
- 226 g (8 oz or 2 sticks) unsalted butter at room temperature
- 115 g (1 cup) confectioners’ (powdered) sugar
- 1 teaspoon salt
- 1/2 vanilla bean
- 1 egg
- 1/2 teaspoon red food coloring
- 385 g (2 3/4 cup) all purpose flour
- 226 g (8 oz or 2 sticks) unsalted butter at room temperature
- 115 g (1 cup) confectioners’ (powdered) sugar
- 100 g (1/2 cup) granulated white sugar
- 1 teaspoon salt
- 1/2 vanilla bean
- 1 egg
- 1 teaspoon peppermint extract
- 280 g (2 cup) all purpose flour
- 25 g (1/4 cup) natural cocoa powder
- 35 g (1/4 cup) onyx black cocoa powder
- 10 g (1 tablespoon) instant coffee
- 1 large egg white
- 1 tablespoon of water
- 1/4 cup sparkling white sugar crystals