#FilltheCookieJar: Chocolate Dipped Peppermint Cookies
If you love chocolate and peppermint, you're going to love these chocolate dipped peppermint cookies!
Servings: 32 cookies
Calories: 497kcal
Ingredients
- 15.25 oz box Devil’s Food Cake mix
- 1 stick unsalted butter at room temperature
- 2 eggs
- ⅔ cup chocolate chips
- ½ teaspoon peppermint extract
- 4 bars chocolate almond bark or ⅔ cup chocolate chips
- 3 candy canes crushed
Instructions
- 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.
Notes
Inspired by: Yellow Bliss Road
Nutrition
Serving: 1 | Calories: 497kcal | Carbohydrates: 62g | Protein: 1g | Fat: 25g | Saturated Fat: 23g | Cholesterol: 18mg | Sodium: 136mg | Potassium: 48mg | Fiber: 1g | Sugar: 57g | Vitamin A: 104IU | Calcium: 23mg | Iron: 1mg
