olive oil

Chocolate Peppermint Olive Oil Cookies

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

I really want to start this post with a giant “MERRY CHRISTMAS,” but I don’t want to annoy you with my over-zealous festivity right off the bat. Instead, let me appeal to any last minute shoppers who may be looking for the perfect gift for their favorite gal pals, sisters, teachers, and neighbors.  These are all items that you can literally have to your door and wrapped before Christmas, so if you’re scrambling for some in-a-pinch gifts, I’ve totally got you covered. As a sidenote, I’d like to say that a lot of these are items on my personal Christmas list, so Brett, if you haven’t gotten me anything, start shopping! 

  1. The Cookie Book:

    My dear friend’s cookie book was one of my top two favorite cookbooks of the year. This is a must for the home bakers in your life.

  2. Sister Pie:

    This is obviously my other favorite of the year. The salted maple pie I shared earlier this year is from this book and it is to DIE  for.

  3. Woodford Reserves Bitters Bundle:

    For the bourbon-loving gal in your life (raises hand!)

  4. Poloroid 600 Camera:

    This is almost a perfect replica of the classic camera I had as a child. I’ve been dying to get my hands on this new version!

  5. Americolor Gel Food Coloring Set:

    This is the ultimate of all ultimates. 50 shades of the very best food coloring money can buy. Get this for the baker you love!

  6. Espro Coffee Press:

    I’ve been using this coffee press for 2 years now. Once you have it, you’ll never go back.

  7. Alexander Hamilton:

    This book by Ron Chernow was the inspiration behind Lin-Manuel Miranda’s hit Broadway show. This is a history buff’s must!

  8. Global Tassel Throw:

    Cozy up with this trendy gift ASAP.

  9. Hand Lettering Set:

    This beginner’s set from Prismacolor might be the perfect gift for the crafty chick in your life.

  10. Staub Cocotte:

    Every girl wants a Staub. Pick her one in her favorite color.

  11. Tumi Backpack:

    This is the only brand of luggage I would swear by. This backpack is lightweight and would make a perfect carry-on.

  12. Mac Lipstick:

    This shade, “Twig,” was named the most diverse shade- perfect for a multitude of skin tones!

  13. Starfetti Sprinkles:

    These all-natural sprinkles are beyond adorable. I need some ASAP.

  14. Lululemon Hat:

    What girl doesn’t want to open a little Lulu on Christmas morning? I love the color of this hat.

  15. Kate Spade Lunch Tote:

    It says “Just Desserts” on it. I’ve never identified so well with a lunchbox.

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

One More Idea…

Each and every one of those items are things I love and use/want regularly, so shop away. And if you’re shopping for a true foodie, might I recommend another gift idea: a batch of these chocolate peppermint olive oil cookies with an accompanying bottle of Lucini Italia Extra Virgin Olive Oil to go with it. Yes, this is the same olive oil I used to make that dreamy lemon olive oil chess pie a few week ago, and it’s the brand I reach for on the daily. Any home baker or cook will love the addition of quality ingredients to their pantry, so check out Lucini products here.

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

Chocolate Peppermint Olive Oil Cookies

Now let’s talk about these chocolate peppermint olive oil cookies. They’re fudgy, chocolatey, and seriously moist. The bits of peppermint add crunch and flavor, while the olive oil and cocoa powder add depth of flavor and keep them tender. These cookies are beautifully festive, the kind of cookies that your holiday guests with ooh and ahh over as they reach for them over and over again. Plus, I like to think they’re a little less guilty given the lack of butter and the addition of olive oil?

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

These chocolate peppermint olive oil cookies come together quickly with the whiz of a hand mixer. I’d argue the most difficult part is crushing the actual peppermints or candy canes, although sources tell me you can buy those pre-crushed, so who knows. Once baked these cookies will stay fresh for days, the perfect thing to have on hand when holiday guests arrive.

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

I hope you’ll give these cookies a try and let me know what you think! I am new to baking cookies with olive oil, but the results I experienced with Lucini were so terrific that I look forward to trying it again and again. Be sure to check them out next time you’re at the store, and thank you for supporting brands that make Wood & Spoon possible! I won’t be seeing y’all until after Christmas, so I hope your next few days are merry, bright, and full of joy and wonder. Merry Christmas, y’all!

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

This post is sponsored by Lucini Italia. All opinions are my own.

If you like these chocolate peppermint olive oil cookies you should try:

Peppermint Icebox Cake

Mint Chocolate Sandwich Cookies

Peppermint Bark Brownies

Peppermint Bark Bread

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Chocolate Peppermint Olive Oil Cookies

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These chocolate peppermint olive oil cookies are rich, fudgy, and moist. The bits of peppermint add a festive color and crunch to every bite!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 90
  • Yield: 24
  • Category: Cookies

Ingredients

  • ½ cup (120 gm) olive oil
  • 4 ounces dark (I used 70%) chocolate, chopped
  • ¾ cup (150 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 2 large (120 gm) eggs
  • 2 teaspoons vanilla
  • 11/4 cups (175 gm) all-purpose flour
  • ½ cup (40 gm) unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (170 gm) white chocolate chips
  • ½ cup chopped peppermint bits, plus more for topping

Instructions

  1. Combine the olive oil and chocolate in a saucepan over low heat and gently heat it, stirring regularly, until the chocolate has melted. Pour the mixture into a large bowl and stir in the sugar and brown sugar. Add the eggs and vanilla and whisk to combine. Add the flour, cocoa powder, cornstarch, baking soda, and salt, stirring just until combined. Fold in the white chocolate chips and peppermint bits and allow the mixture to cool in the fridge while you preheat the oven to 350 degrees.
  2. Prep two baking sheets with parchment papers. Once the dough has firmed up quite a bit scoop dough roughs (you can use a medium or large cookie scoop, about 1-1/2 or 3 tablespoons worth of dough) onto the parchment paper. Roll the dough balls to smooth in your hands and place 2” apart on the cookie sheet. Bake in the oven about 9-10 minutes or until the edges are set and the tops are no longer gooey. Remove from oven and sprinkle with additional peppermint bits immediately.

Notes

  • For extra peppermint flavor you can add ¾ teaspoon of mint or peppermint extract. I prefer the subtle crunch of the actual peppermint bits but if you’re really into peppermint that’s an option here.

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Lemon Olive Oil Pie

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

How’s that post-Thanksgiving hangover treating you? Have you exhausted your drawstring pants and oversized tees? Have you polished off your final few turkey sandwiches and leftover slices of pie?

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

With our move-in date looming just around the corner, we opted to stay close by for Thanksgiving to celebrate with Brett’s family. I’m obsessed with the cornbread dressing and bacon-y green beans that this Southern Thanksgiving provided me, but I missed the things that really make it feel like the holidays. I miss my grandparents scurrying around the kitchen and nibbling on trays of olives with my Mom. I even miss passing around that carrot salad that absolutely no one eats. It’s funny how much things like that, the atmosphere and the faces and the flavors that you grow up with, shape your idea of what a holiday or gathering should look like. I think the absence of those things deepens my love and appreciation for the people who created those moments for me.

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

Lemon Olive Oil Pie

With Thanksgiving behind us, its easy to want to dive right in to the Christmas cookies and pound cakes and peppermint-flavored everything that comes with December, but in an effort to transition gracefully from turkeys to Christmas trees, I have a delicious and elegant pie that is perfectly appropriate for this limbo time of year. This lemon olive oil pie, a spin on a Southern lemon chess pie, is fragrant and flavorful, a treat that is as tasty as it is beautiful.

I’m sharing this recipe today in partnership with my friends at Lucini Italia. You might recall the cheesy rolls I served alongside their sauce a few weeks ago, but did you know that they also make premium olive oils as well? This lemon olive oil pie is the perfect showcase for quality oil, as the flavor and smells of it come through in a really unique way.

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

How to Make an Olive Oil Pie

First, we have an olive oil pie crust. Adapted from my trusty, no-fail crust, this pie dough has the addition of olive oil to it! Although it does just barely change the texture of the crust, it provides a subtle whiff of that olive oil flavor that is interesting and super tasty to eat. The filling here, similar to the chocolate chess pie I shared this time last year, is scented with lemon zest and utilizes olive oil in place of the butter. The texture of this filling is really very similar to any normal chess pie, but again, the flavor of the olive oil meshes perfectly with the tangy citrus. It’s really lovely.

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

The key here really is the olive oil. The flavor is extremely subtle, but oil that doesn’t have a definitively delicious flavor will make the pie taste greasy. Gross, right? Lucini is a brand I trust to provide quality olive oil for a variety of my baking and cooking needs; it especially shines in this pie. If you’re on the hunt for a favorite olive oil, I would highly suggest giving Lucini a try.

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

Finishing the Pie

I like to finish this lemon olive oil pie with freshly whipped cream. This is totally optional, but I think it adds a nice finishing touch to an already fab pie. Although I lean on pies during holidays, this pie would be perfectly delicious in the spring or summer as well. It’s bright, fresh, and flavorful while still maintaining it’s status as an indulgent, rich dessert.

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

Happy pie making to you all! I hope you’ll give this pie a try in the coming weeks!

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

This post is sponsored by Lucini Italia. Thank you for supporting brands that make Wood and Spoon possible.

If you like this lemon olive oil pie you should try:

Salted Maple Pie

Cherry Lime Hand Pies

Blueberry Lemon Pop-Tarts

Blueberry Lemon Bars

Alphabet Cream Pie

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Lemon Olive Oil Pie

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This lemon olive oil pie is a tangy and refreshing take on a Southern chess pie. Topped with whipped cream and flavored with quality Lucini olive oil, this is a delicious pie perfect all year round. 

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 60
  • Total Time: 1 hour 25 minutes
  • Yield: 9
  • Category: dessert

Ingredients

For the crust:

  • 13/4 cup (245 gm) all-purpose flour
  • 11/2 teaspoons sugar
  • ¼ teaspoon salt
  • ¼ cup (60 gm) olive oil
  • 6 tablespoons (85 gm) unsalted butter, cold and chopped
  • Ice water

For the pie:

  • 4 large eggs (240 gm), plus an additional for brushing the pie crust, if desired
  • 11/2 cups (300 gm) sugar
  • 1/3 cup (80 gm) olive oil
  • 1/3 cup (80 gm) buttermilk
  • ¼ cup (60 gm) fresh squeezed lemon juice
  • 1 teaspoon vanilla
  • 1 tablespoon grated lemon zest
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt

For the whipped cream:

  • 11/4 cups (300 gm) heavy whipping cream
  • ¼ cup (50 gm) sugar

Instructions

To prepare the pie crust:

  1. Combine the flour, sugar, and salt in a large bowl. Add the olive oil and cold butter and use a pastry cutter to cut in the fat until small clumps are throughout. Do not overwork the dough. Add about 6 tablespoons of water, more as needed a tablespoon at a time, to bring the floury clumps together into a shaggy dough. Again, do NOT overwork- this will yield a tough crust. Dump the dough out onto a counter and bring it into a ball and then flatten it into a round. Cover it with plastic wrap and allow the dough to rest in the fridge for at least an hour, but preferably for several hours.

To prepare the pie:

  1. When ready to bake the pie, preheat the oven to 375 degrees. Allow the dough to sit out at room temp for about 5 minutes and then roll it out with a rolling pin on a floured surface until it is about an 11” diameter circle. The dough needs to be an inch large on all sides than the diameter of your pie plate. Roll the dough up onto the rolling pin and unroll it into the pie plate. Gently nudge the dough into the edges of the pan and trim off any excess around the top, leaving a ½” over the edge of the lip of the pan on all sides. Fold the dough until and press to seal the crust. Crimp your edges as desired and then place the pie dish in the freezer while you prep the pie filling.
  2. Whisk the 4 eggs and sugar in a large bowl. Add the olive oil, buttermilk, lemon juice, and vanilla and whisk just to combine. Add the lemon zest, flour, and salt and stir just until combined. Pull the pie plate out of the freezer, and, if desired, whisk the remaining egg in a small bowl and brush a thing layer of the mixture on the edges of the crust. This only helps with browning and is not necessary. Pour the filling into the pie and bake in the preheated oven about 40 minutes or until the crust and top of the pie is golden and bronzed. You may need to rotate the pie the last 10 minutes to allow it to brown evenly. Allow to cool to room temperature prior to serving.

To prepare the whipped cream:

  1. Whip the heavy whipping cream on medium speed until frothy and slightly thickened. Add the sugar and continue beating until smooth, thick peaks form. Top the pie and serve immediately.

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Share a photo and tag us — we can't wait to see what you've made!