Double Chocolate Peppermint Cookies
User Reviews
0.0
0 reviews
Unrated
Double Chocolate Peppermint Cookies
Report
These double chocolate peppermint cookies are a the perfect way to scratch your Thin Mints itch without paying out the nose!
Share:
Ingredients
Cookies
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature or 1 stick
- ½ cup sugar
- ½ cup brown sugar packed
- 1 large egg room temperature
- ½ teaspoon peppermint extract
Chocolate Coating
- 2 bars (4 oz) semi-sweet baking chocolate, cut into chunks
- ½ teaspoon vegetable shortening or coconut oil
- ⅛ to ¼ teaspoon peppermint extract
Instructions
- In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
- In a mixing bowl, beat the butter, sugar, and brown sugar until fluffy, scraping down as needed, for about 7 minutes. Add the egg and peppermint, beating until well blended.
- To the creamed sugar, add the flour mixture and beat until mixed, scraping down as needed.
- Cover with plastic wrap and refrigerate the dough for at least 1 hour.
- When ready to bake: Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.
- Using a small cookie scoop, drop mounds of cookie dough on the prepared baking sheet about 2-inches apart.
- Bake the cookies for 11 minutes (for chewier cookies) to 14 minutes (for crispier cookies.) Allow to cool completely on a wire rack.
For the chocolate coating
- In a large microwave-safe bowl, place the chocolate chunks and shortening. Heat for 1 minute on high and stir vigorously to allow the chocolate to continue melting from the residual heat. Repeat in 30 second increments if needed, taking care to not overheat the chocolate. Stir in the peppermint extract.
- Prepare a baking sheet with parchment paper.
- Dip the bottoms of the cookies in the melted chocolate. Using a fork and a spoon, pour additional chocolate over the top, scraping the spoon across the bottom and top to remove any excess chocolate. Transfer the cookies to the waxed paper.
- Refrigerate the cookies until the chocolate is set.
Notes
- Chocolate makes everything better. Check out our Chocolate Pistachio Honeycomb for another amazing chocolate recipe.
- Be sure your cookies are fully cooled before dipping them in the chocolate. This keeps them from getting soggy.
- Be sure your cookies are fully cooled before dipping them in the chocolate. This keeps them from getting soggy.
- Don't skip refrigerating the dough. It's a key part of ensuring the cookies are the proper size.
- Don't skip refrigerating the dough. It's a key part of ensuring the cookies are the proper size.
- The easiest way to dip your cookies is to use two forks. Dip one side, then flip them over to fully coat them.
- The easiest way to dip your cookies is to use two forks. Dip one side, then flip them over to fully coat them.
Nutrition Information
Show Details
Calories
94kcal
(5%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
62mg
(3%)
Potassium
35mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
129IU
(3%)
Calcium
13mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 62mg | 3% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 129IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
