sweets: Double Chocolate Peppermint Cookies

These cookies are oh-so-very yummy!  They were an experiment…that turned out fabulous!  Let me tell you all about it ;)  I found some special dark chocolate cocoa powder…and then there were some peppermint M&M’s…mmmm…sound good yet?

Well, I took those two beauties…wrapped them up with some sugar, butter, & eggs…and OH YEAH…these babies emerged out of the oven….mmmmmmmm…yummo!!!  And to be honest, I wasn’t so sure about the whole special dark cocoa powder (not a fan of dark chocolate AT ALL), but I wanted that really dark chocolate cookie.  And you know what, a little tinkering in the kitchen brought me some yummy joy indeed!  And without further ado…here are the deets…

♥ Double Chocolate Peppermint Cookies ♥

 

Ingredients

1 cup (2 sticks) cold unsalted butter, cubed

1 1/4 cup sugar

2 eggs

1/2 cup special dark cocoa powder

2 1/4 cups flour

1/4 tsp. salt

1 tsp. baking powder

1 bag peppermint M&M’s (9.90 oz.)

 

Directions

Preheat oven to 350° F.

Line your baking sheets with parchment paper (this makes for easy clean-up :).

In a large bowl combine the cold cubed butter & sugar.  Beat together on medium-high speed until light & fluffy, approximately 2-3 minutes.

Beat in each egg, one at a time.  Blend well.

Mix in the dark cocoa powder.  Blend well.

Add the flour, salt, and baking powder & blend on a lower speed until just combined (do not over-mix).

Fold in the M&M’s gently with a spatula.

Spoon dough onto prepared baking sheets, a few inches apart.  Flatten each cookie dough ball with a spatula creating a disc.

Bake 15-18 minutes.

Let cookies cool on sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Store in an airtight container.

Makes 24-36 cookies.

(recipe adapted from Annie Eats)

 

These would also make pretty neighbor gifts too ;)

 

xx ♥ m