Peppermint Hot Chocolate Cookies
User Reviews
5
6 reviews
Excellent
Peppermint Hot Chocolate Cookies
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Peppermint Hot Chocolate Cookies make one festive holiday dessert, perfect for socially distanced gift-giving. Make them an extra special treat with Ghirardelli Peppermint Bark.
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Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 cup shortening brand Crisco
- 1 teaspoon vanilla extract
- 2 large egg
- 2 cups flour
- 1 pouch hot chocolate mix This is approximately ¼ cup, Ghirardelli peppermint
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 .5 ounce Ghirardelli peppermint bark bars**
Instructions
- Add ½ cup granulated sugar, ½ cup light brown sugar, and 1 cup shortening to a mixing bowl.
- Cream sugar and shortening together with a hand mixer until well combined, approximately 2 minutes.
- Add 1 teaspoon of vanilla extract and 1 large egg. Mix until combined.
- Add the second large egg and mix until combined.
- Combine 2 cups flour, 1 package of Ghirardelli peppermint hot cocoa mix, 1 teaspoon of salt, and 1 teaspoon of baking powder in a separate bowl. Stir.
- Add the dry ingredients to the mixing bowl methodically. I add the dry ingredients in four equal-ish additions. After each addition, mix until just combined with a hand mixer. Repeat until the dry ingredients are completely mixed in.
- Chop up those Ghirardelli peppermint bark bars, roughly. Try to keep eating bits and pieces of it to a minimum.
- Add the chopped Ghirardelli peppermint bark to the mixing bowl, and mix by hand with a spoon until just combined.
- Cover with plastic wrap, pushing the plastic wrap down tightly to the cookie batter to keep the air out.
- Refrigerate for at least 4 hours or overnight.
- Preheat the oven to 325 degrees Fahrenheit.
- Remove cookie dough from the refrigerator.
- Using a cookie scoop, scoop 12 cookies onto a baking sheet, leaving a generous amount of space between each (or however many will fit; I was able to fit 12 at a time on a large aluminum baking sheet).
- Bake for 13-14 minutes.
- Remove the cookies from oven and let sit on the baking sheet for 2-3 minutes. Remove each cookie with a spatula and let cool on a cooling rack.
- Repeat until you've used up all of the dough. Makes 40 delicious and festive AF cookies.
Notes
- *You can use butter instead, but I've only made this recipe with Crisco.
- **You can use plain peppermint bark, dark chocolate peppermint bark, or a mix of both :)
- *Nutrition information is approximate and was calculated using an online nutrition calculator.
Nutrition Information
Show Details
Calories
95kcal
(5%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
9mg
(3%)
Sodium
96mg
(4%)
Potassium
14mg
(0%)
Fiber
0.2g
(1%)
Sugar
6g
(12%)
Vitamin A
14IU
(0%)
Calcium
5mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 96mg | 4% |
| Potassium | 14mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 14IU | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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