A few friends of mine are putting together a cookie exchange next week and I had to come up with a cookie that would be festive and fun. I thought of doing the Orange Ginger Cookies but my friend throwing the party was the one who introduced me to those cookies. Those really have become my new favorite cookie. Gingersnaps are pretty common this time of year so I thought I would do something with chocolate and peppermint. These cookies are as delicious as our Peppermint Brownies just in cookie form. The great thing about this dough is it can be frozen for later or kept in your fridge for a day or two. I love having cookie dough in my freezer for those last minute holiday get-togethers. Who doesn’t love a warm cookie during the holiday’s? Do you have a favorite holiday cookie I should try before I decide on these cookies for my exchange? I would love to hear what some of your favorite treats are during the holidays 😉

Triple Chocolate Peppermint Cookies
Cookies
  1. 2 sticks butter
  2. 3 eggs
  3. 3 cup white sugar
  4. 1 cup cocoa powder
  5. 3 tsp. vanilla
  6. 3/4 tsp. salt
  7. 1 1/2 tsp. baking powder
  8. 3/4 tsp. baking soda
  9. 1 cup mint chocolate chips, melted
  10. 1/2 cup chocolate chips
  11. 2 3/4-3 cup flour
  12. 1 cup white chocolate chips (for topping)
  13. 1/2 cup crushed peppermint candy canes
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Instructions
  1. In a bowl with an electric mixer beat together the butter, eggs and sugar until smooth and frothy. Add the cocoa powder, vanilla, salt, baking powder, and baking soda and combine. In a microwave safe bowl, melt the mint and chocolate chips until smooth (a few small lumps are okay). Pour the melted chocolate into the cookie dough and beat again until smooth. Add the flour to the dough and mix until incorporated. Cover the cookie dough with saran wrap and place in the fridge for at least 2 hours or you can leave in overnight. When the cookies are ready to bake, roll into golf sized balls and place on a greased cookie sheet. Bake cookies at 350 for 8-10 minutes, or until the cookies are to your desired texture. While the cookies are baking, in the same microwave safe bowl you used earlier, melt 1 c. of white chocolate chips or bark. Once the chocolate is smooth and thin, set aside. When the cookies are done, place them on a cookie sheet to cool. Drizzle the white chocolate over the top of the cookie and sprinkle with crushed peppermint candy canes.
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