Double Chocolate Peppermint Cookies


Tis the season for swirly, minty candy canes. As a kid, it was the most common Christmas treat  we got at school. I can remember having contests with my friends to see who could suck the end of their canes into a sharp point the fastest. As the years went by, the candy cane lost  a little of its allure. It got boring. Like those mints you get at a restaurant, you can only eat so many until your stomach gets really angry at you.

Now that I’m a so-called adult, I’ve been longing for some of the flavor and innocence of my childhood… aka… PEPPERMINT!

Ok, I’ll say it… I’m Jenn, and I’m a peppermint addict. I’ve been going a little coo-coo with it this season. Peppermint popcorn, peppermint pie and now: peppermint cookies! I love that the minty flavor gives a pop of freshness to these luscious chocolate cookies, and the icing with a hint of peppermint ties it all together. YUM!

I had a little help with this recipe from my newfound favorite holiday baking sidekick – the Andes Peppermint Crunch baking chips. I incorporated them into both the cookie and the icing. I love these chips because you can substitute them for other traditional ingredients to make your recipe more “holiday themed!” They also gave my glaze such a beautiful pink hue!

How else have you incorporated peppermint into your holiday baking?

Have a very MINTY holiday!

INGREDIENTS
(Adapted from FoodNetwork.com)
2 cups flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 cup light brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup chocolate chips
1 1/2 cups Andes peppermint baking mints (or 2 cups chocolate and 3 candy canes crushed)
Glaze:
3/4 cup confectioners’ sugar
Just less than 1/4 cup of Andes baking mints, melted
3 1/2 teaspoons water

PREP
Preheat oven to 350
1. In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.
2. In a large bowl, beat together the butter and sugars until fluffy. Add eggs 1 at a time, beating until smooth. Add in the vanilla.
3. Slowly mix in the flour mixture in batches until fully combined. Gently mix in chocolate chips and Andes chips.
4. Roll tablespoons of batter into your hands to form a ball and then flatten the balls into teacup sized cookies. Place on an ungreased cookie sheet 2 inches apart. Bake until just cracked on top, about 8 to 10 minutes. Move to a cooling wire. Once cookies are cooled, drizzle with glaze.

For the glaze:
1. In a small microwave safe bowl, melt your Andes mint chips in microwave.
2. Add in sugar and water and mix until smooth.
3. Transfer mixture into a resealable sandwich bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

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