I found this recipe for Stuffed Double Chocolate Peppermint Cookies and I thought that it sounds perfect for a cookie exchange but I didn't want to make the stuffed ones. I went back to the original blog to check out some of her suggestions and found her earlier recipe where they weren't stuffed. I thought that sounded perfect. I went through the cupboard and pulled out everything to make sure that I had enough of everything which I did!!!
I started by making the peppermint sugar from candy canes. The blog said that they usually use a rolling pin and then sift out the big pieces. I decided to put them in a thick plastic bag and hit it with the flat side of the meat tenderizer mallet. I got them all super small and didn't have to sift at all. Check out what my two candy canes made- just enough which was 2 tbsps.
Then I chopped up the peppermint bark. Which was actually a little harder to do then the peppermint sugar, but not by much.
Then, it was on to the actual cookie dough. It turned out to be pretty easy to make with all normal ingredients. It made a really thick dough so when you choose your rubber spatula, make sure you pick a really heavy duty one because I didn't!!
I scooped the cookies on to the cookie sheets. This time, I got out a plate to scoop the next batch of cookies on while the other sheet was cooking. That way a I was totally ready to go from one sheet to the next to keep the cookie machine moving.
They turned out really good when lightly cooked. I might have eaten one straight off the cookie sheet and it was amazing!!! The melty chocolate chips and peppermint bark was amazing! The great part was that there was a taste of peppermint without it being over powering as it often is with peppermint extract. I think that the peppermint sugar might be my new favorite addition to holiday cookies and muffins.
Pull up a chair and enjoy some of your own holiday cheer and some yummy cookies.
Below is the recipe so that you can make your own for you and your family or your own cookie exchange. Make sure you check out the original posts too!!!
Double Chocolate Candy Cane Cookies
- 1 cup (2 sticks) cold, unsalted butter
- 1¼ cup sugar
- 2 large eggs
- ½ cup cocoa powder (regular or dark)
- 2¼ cups all-purpose flour
- ¼ tsp. salt (I used sea salt but original recipe called for coarse salt)
- 1 tsp. baking powder
- 1 cup chocolate chips
- 1/2 cup chopped up peppermint bark (or Andes Peppermint Crunch Baking Chips)
- 2 tbsp crushed Candy Cane Sugar
Preheat the oven to 350˚ F. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.Add the flour, crushed candy canes, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips and peppermint chips with a spatula.
Bake for 8-10 for regular cookies. Let cool on baking sheet for 5-10 minutes then transfer to a wire rack to cool completely.