Monday, December 24, 2012

Double Chocolate Peppermint Cookies

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
2 Eggs
1 Tsp Vanilla Extract

Adapted from::

 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

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  1. They look wonderful, that is my favorite flavor combination! Thanks so much for sharing on Super Sweet Saturday.

  2. Yum!! Found you on Foodtastic Friday linkup. I'm your newest follower. I'd love you to check out my blog some time and follow me too!

  3. Thanks for sharing all your wonderful recipes with Full Plate Thursday in 2012. Wishing you and your family the very best in 2013.
    Happy New Year!
    Miz Helen

  4. G'day! One word? YUM!
    Thanks for sharing!
    Cheers! Joanne
    Viewed as part of Foodie Friends Friday Anything Goes Party


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