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Chocolate Peppermint Cookies JULIANA EVANS

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Get ready for the star of your cookie swap, these Chocolate Peppermint Cookies!

3/4 cup unsalted butter (softened)
1/4 cup shortening
1/2 cup sugar
1/2 cup brown sugar (packed)
1 package chocolate instant pudding (3.5 ounces)
2 tablespoons cocoa powder
3/4 cup semi-sweet chocolate chips (melted)
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 cups all-purpose flour
chocolate covered mint patties (full size, not mini)
melted chocolate or melting chocolate wafers for dipping tops
creamy peppermint baking chips (to garnish)

In the bowl of a stand mixer fitted with a paddle attachment, add the butter and shortening and mix until combined. Add in the sugar and brown sugar and mix to combine–beat for 2 minutes until light and fluffy.
Add in the dry pudding mix and cocoa powder. Stir in the melted chocolate chips. Allow to beat until combined. Add in the eggs and vanilla and mix to combine.
Sift the flour, baking soda, and salt together and add to the dough, mix to combine.
Scoop 1 tablespoon-sized dough balls onto a baking sheet lined with parchment paper. Press one ball of dough flat with the palm of your hand, place a chocolate covered mint patty in the center and sandwich with another ball of dough. Roll the dough in the palm of your hands to form a ball.
Freeze the dough for 30 minutes to 1 hour until frozen, to prevent spreading.
Preheat the oven to 350ºF.
Bake for 13-18 minutes and remove from the oven. Gently press down on the tops of the cookies if you would like flatter appearing cookies. Dip the top of the cooled cookies in ganache or melting chocolates and garnish with creamy peppermint chips.
Tip: Make the cookie sandwich patties in advance and freeze until ready to bake!

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