Triple-Chocolate Peppermint Cookies
Heidi McGannon ‘22 shared this recipe for Triple-Chocolate Peppermint Cookies.
- Five cups of unbleached all-purpose flour
- One cup of unsweetened cocoa powder
- One and one-half of a cup of crushed chocolate wafer cookies
- Two teaspoons of baking powder
- One and one-half of a teaspoon of kosher salt
- Two cups of unsalted butter, chilled and cut into half-inch pieces
- Three cups of granulated sugar
- Four ounces of semisweet chocolate chips, melted and cooled
- Four large eggs
- 12 ounces or one package of dark, semisweet, or milk chocolate chips
- Peppermint bark, crushed
1) In a large bowl, stir together flour, cocoa, crushed wafer cookies, baking powder, and salt. Set aside.
2) Add butter and sugar to the bowl of a stand mixer.
3) Beat on medium speed using the paddle attachment until light and fluffy, about five minutes. Add the melted chocolate and beat until combined.
4) Add eggs, one at a time, beating until well combined after each addition.
5) While the mixture is running on low speed, gradually add flour mixture, beating until just incorporated.
6) Stir in chocolate chips.
7) Wrap dough tightly in plastic wrap and refrigerate for at least four hours.
8) Preheat oven to 375°F.
9) Roll dough into about 24 balls. Place six dough balls about two inches apart on a parchment paper-lined baking sheet.
10) Sprinkle sea salt on dough balls, if desired.
11) Bake in the preheated oven until cookies are set but still soft, ten to 16 minutes.
12) Remove from oven, and immediately top cookies with peppermint bark pieces, lightly pressing into warm cookies.
13) Serve warm, or let cookies cool on the baking sheet five minutes. Transfer cookies to let them cool completely for about 30 minutes.
“My grandma showed me this recipe in a Christmas magazine a couple of years ago. Every year I bake cookies with my cousins at my grandma’s house, and this recipe has been a great addition to our tradition. My mom also always bakes cookies, at least once a week, so it’s always fun to try out new recipes with her,” Heidi said. “The best part of this recipe is the peppermints sprinkled on top. I associate their mint flavor with Christmas, so I think they make the cookies a great treat for the holidays.”
Featured Image Courtesy of Heidi McGannon ‘22