Chocolate Peppermint Frosted Cookies

Ok, eeeek. Don’t be mad. But I had to do another non-clean dessert.

These were just calling my name. Also, it seemed appropriate to use some candy canes now that we’re officially past Thanksgiving. Goodbye pumpkin…Hello candy canes! (Actually, let’s be real – I will use pumpkin all year long. I can’t not.)

Next recipe, I promise, will be clean! But look at those. Could you say no? peppermint4These were fun to make, especially becuase I made them as a thank you to my new sister-in-law and her adorable family for hosting us for lunch. I may have gone a little overboard with the frosting drizzle, but I dare you to make these and not go overboard with it. peppermint2Also, can we all acknowledge that my manicure matches these cookies perfectly? 🙂 peppermint3

Note: this recipe is adapted from Dinner at the Zoo’s amazing recipe for Peppermint Bark Cookies. So so good, I totally wish I could take credit for these!

Ingredients:

  • One 12 ounce bag of mini chocolate chips
  • 4 tablespoons unsalted butter or coconut oil
  • 2/3 cup of whole wheat flour
  • 1/2 teaspoon of baking powder
  • One small dash of finely ground sea salt
  • 2 eggs
  • 3/4 cup of packed brown sugar
  • 1.5 teaspoons of vanilla
  • 8 ounces of white chocolate chips
  • 1.5 cups of crushed candy cane, any flavor!
  • 1/4 cup of white sprinkles of sugar pearls

How to:

  • Preheat oven to 350 degrees.
  • In a medium sized bowl, add butter and 2/4 of the total bag of mini chocolate chips. Melt in the microwave in 30 second increments, stirring in between.
  • In a seperate bowl, mix together flour, salt and baking soda.
  • In a third bowl, using a hand mixer to beat eggs, brown sugar and vanilla until it becomes lighter and fluffier.
  • Add the melted chocolate to the third bowl (with eggs and sugar) and mix together slowly.
  • Add in the remaining bag of mini chips.
  • Lastly, add in the flour mixture and mix until it’s well combined.
  • Drop about a tablespoon of mixture on to a pan lined with parchment paper or a prepared cookie sheet. Bake for roughly 12-14 cookies until they start to crack on top.
  • Allow the cookies to cool while you heat up white chocolate, following the same method as you did to melt the chocolate.
  • After the cookies cool, drizzle white chocolate over cookies and sprinkle crushed candy cane and sprinkles across the frosting.
  • Allow them to cook, then indulge!

I haven’t used peppermint much in other cookies or treats that I’ve made. Do you have any favorite cookies or treats that I should try next?

 

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