Cookie Swap Contender: Triple Chocolate Peppermint Cookies
I recently made dark chocolate peppermint bark for my sister (link to post) and the flavor combination had me thinking of other items I could bake. Cookies came to mind, considering all the cookie swaps happening around the holidays. I discovered that Nestles had a new product containing dark, semi-sweet and white chocolate chips all in one bag, so natural I wanted to give these a try. These cookies a full of chocolate and peppermint flavor and are easy to mix up and bake. My toddler loved trying the different types of chocolate and preparing the cookie dough. Remember to press them down, once you drop the dough ball onto the baking sheet. These cookie do not spread, so the size you create on the cookie sheet will be pretty close to the actual size after baking.
What is your cookie swap cookie this year? Leave a comment below
Recipe Adapted from: AmysHealthyBaking
Ingredients
- 1 1/3 Cups - White Whole Wheat Flour (substitute all-purpose flour)
- 2/3 Cup - Unsweetened Cocoa Powder
- 1 Teaspoon - Cornstarch
- 1 Teaspoon - Baking Powder
- 1/2 Teaspoon - Salt
- 4 Tablespoons - Unsalted Butter or Coconut Oil (melted and cool slightly)
- 2 Eggs- Room Temperature
- 1 Teaspoon - Peppermint Extract
- 1 Cup - Light Brown Sugar (substitute Coconut Sugar)
- 3 Tablespoons - Mixed Dark Chocolate, Semi Sweet and White Chips (or only dark chocolate chips if you can't find the mixed bag)
- 1 Tablespoons - Miniature Semi-Sweet Chocolate Chips (optional)
Method
- Peheat oven to 350 degrees and line two baking sheets with a silicone mat
- In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder and salt.
- In a second bowl, whisk together the butter, eggs and peppermint extract. Stir in the sugar.
- Add the flour mixture and stir until combined. Fold in the 3 Tablespoons of chocolate chips
- With a spoon or scoop, drop the cookie dough onto your baking sheet and press down with fingers or fork. Press in the remaining mini-chocolate chips on top of the cookies
- Bake at 350 for 9-11 minutes. Allow to cool on baking sheet before transferring to a wire rack
Nicole Bedard
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 7 year old and enjoying a good cup of coffee.
