December first! There are only 24 more days until Christmas and I’m just sharing my first holiday recipe with you!
As usual, I am so behind but it’s not like that is much of a surprise considering I seem to say that every.single.year. At least I’m consistently behind on sharing holiday recipes, right? Anyway, it coincided perfectly that theme for Fill the Cookie Jar this month was Christmas/Holiday cookies.
Peppermint is one of the few ingredients I love that Tom doesn’t like at all. Which means anytime I make something with peppermint it’s ALL MINE! Unless I decide to share it with my coworkers (which always happens) who love peppermint as much as I do. It should be no surprise that I chose to start off my holiday baking with a peppermint recipe.
#FilltheCookieJar: Chocolate Dipped Peppermint Cookies
- 15.25 oz box Devil’s Food Cake mix
- 1 stick unsalted butter at room temperature
- 2 eggs
- ⅔ cup chocolate chips
- ½ tsp peppermint extract
- 4 bars chocolate almond bark or ⅔ cup chocolate chips
- 3 candy canes crushed
- Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
- In the bowl of a stand mixer combine cake mix, butter and eggs. Beat on medium speed until combined.
- Stir in the chocolate chips and peppermint extract until combined.
- Use a cookie scoop to scoop out dough and place 1-2 inches apart on the prepared baking sheets.
- Bake for 13-15 minutes or until puffy and no longer glossy. Transfer to a wire rack to cool.
- Meanwhile, place the chocolate almond bark or chocolate chips in a microwave safe dish and microwave in 30 second intervals, stirring after each until melted and smooth.
- Dip half of the cookie into the chocolate and sprinkle with the crushed candy canes. Return to the parchment paper to allow to chocolate to set. Repeat with remaining cookies.
- Cookies will keep for 1 week in an airtight container.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
I went light on the peppermint extract because it is one of those flavors that can easily overwhelm a dessert, but I think I could have increased this to ¾ of a teaspoon. The cookies are light and airy and full of chocolate flavor. The peppermint shines through nicely in the cookie and the crushed up candy canes gives a crunch to an otherwise soft cookie.
I already know these cookies will be devoured!