I can't believe it is Christmas Eve!! This month has really flown by with all of the preparing for these next two short days of celebrating!! I have been wanting something with chocolate and peppermint all season, to me its a combination of flavors that really sums up the holiday season. I pinned a bunch of different options but couldn't decide which I wanted to make. In the end I picked to do these cookies basically because they were easy and didn't take very long compared with some of the other options I saw. They are super chocolaty with just the right amount of peppermint, soft in the middle and crunchy on the outside. They were exactly what I had been waiting for all month long. If you are still in the baking spirit give them a try, they won't disappoint.
We want to take a moment to wish all of our Flavors by Four followers a very Merry Christmas. We hope that you have a great Christmas and take a minute or two out of your celebrating and opening presents to tell your friends and family how much they really mean to you.
1 Cup Flour
1/2 Cup Cocoa Powder
1/2 Tsp Salt
1/2 Tsp Baking Soda
1/2 Cup Butter
4 oz Semi Sweet Chocolate - Chips or Blocks Chopped
1 Package Andes Peppermint Candies - Chopped
1 1/2 Cup Sugar
1 Tsp Vanilla Extract
Adapted from:: http://stickygooeycreamychewy.com
In a medium sized bowl combine the flour, cocoa powder, salt and baking soda. Whisk them together and set aside. Preheat the oven to 325 F.
To melt the semi-sweet chocolate and butter together you will need to use a double boiler or make your own version of one. All you need is a heat safe bowl and a small saucepan with simmering water underneath. Over low heat allow the butter and chocolate to melt together slowly mixing constantly. I used both a combination of semi sweet chocolate chips and Baker's Chocolate Cubes that I chopped up, either worked fine since you will be melting it.
Pour the melted chocolate into your stand mixer bowl. Add the eggs, sugar and vanilla, mix on a medium speed until combined. In 3 separate additions add the flour and cocoa mixture, to the melted chocolate mixture on a low speed.
Unwrap all of the peppermint Andes candies and chop them up. I found them at Target but I you can't find these you can use peppermint chips or broken up pieces of peppermint bark. Fold them into the batter gently making sure they are evenly distributed.
On a baking sheet with parchment paper place the cookies about 2 inches a apart. I wanted decent sized cookies so I used an ice cream scoop to portion out the dough. If you want smaller cookies use a Tbsp instead. Bake for about 15 minutes or until the cookies begin to crack on top. Cool 5 minutes on the baking sheet and then transfer them to a wire rack to finish cooling.
Enjoy!! - Nicole