peppermint chocolate cookies

Soft dark chocolate pudding cookies mixed with crushed Andes Mints and a soft and chewy center made of dark chocolate ganache and topped with more Andes Mints.

Dark Chocolate Andes Cookie Cups

C (2 sticks) Unsalted butter

C Light brown sugar

C Granulated sugar

Large eggs

tsp Pure vanilla extract

tsp Peppermint extract

pk (3.4 ounces) Dark chocolate pudding mix

C Hershey’s Dark chocolate cocoa powder

C All-purpose flour

tsp Baking soda

Salt

Milk

C Andes mints, crushed

oz Dark chocolate chips

C Heavy whipping cream

Andres Mints for topping

Preheat oven to 350° F. If you are not using a non-stick pan, it&#8217;s best to grease the mini muffin pan.

Beat butter on medium speed until soft. For this recipe, you can use cold butter, it does not need to be at room temperature. You may have to stop the mixer and scrape it down a couple times.

Add light brown sugar and sugar to butter and beat until light and fluffy. Add eggs and vanilla and peppermint extracts and continue to beat on medium speed until eggs are dissolved into sugar.

Pour pudding mix and cocoa powder into eggs and sugar. Beat on low until all ingredients are incorporated.

In a separate bowl, combine flour, baking soda and salt. Slowly add flour to batter and continue to beat on low speed. Dough will start to form and become very thick.

Once all the flour has been added, pour in milk and increase to medium speed until milk is dissolved in the batter.

Unwrap Andes mints. Cut with a sharp knife into small pieces. Add crushed Andes into dough.

Spoon approximately two tablespoons of dough into a mini muffin pan. Bake at 350° F for 14-16 minutes.

Remove from oven and allow to set for 5-10 minutes. Use a tart shaper, wrap the end in wax paper and gently press into the center of the cookie to form a cup.

Allow cookies to set for another 10 minutes before removing from muffin tin. Allow to cool completely.

Combine dark chocolate chips and heavy cream in a heatproof bowl. Fill a pot with about 1 inch of water, and heat on medium heat. Place heatproof bowl on top of simmering water.

Allow chocolate to melt slightly and begin to whisk until heavy cream and melted chocolate are well mixed. Remove from heat and allow to cool slightly.

Unwrap Andes mints. Cut with a sharp knife into small pieces and sprinkle on top of ganache.

Allow the ganache to set for an hour or more.

For the ganache

Gluten-free, vegan chocolate peppermint cookies that are crispy on the edges and fudgy in the middle! Uber chocolaty and perfectly sweet and minty. Just 30 minutes required!

1-Bowl Chocolate Peppermint Cookies (Vegan + GF)

Tbsp flaxseed meal ((ground flax seeds))

water

melted coconut oil ((use refined for less coconut flavor))

coconut sugar ((or organic cane sugar))

tsp vanilla extract

tsp peppermint extract ((add a little more if you like extra peppermint flavor))

almond flour

tapioca flour ((also called tapioca starch))

cocoa powder

tsp baking powder

tsp sea salt

vegan semisweet or dark chocolate chips

2-4 Tbsp crushed candy canes

Preheat the oven to 350 degrees F (176 C) and line a cookie sheet with parchment paper.

To a large mixing bowl, add flax meal and water to create flax eggs. Let stand for 5 minutes to thicken.

To the flax eggs, add melted coconut oil, coconut (or cane) sugar, vanilla extract, and peppermint extract. Whisk well to combine. The mixture should have the texture of caramel. To the wet ingredients, add almond flour, tapioca flour, cocoa powder, baking powder, and salt. Mix the wet and dry ingredients together with a spatula until thoroughly combined and there are no streaks of flour left remaining. Add in the chocolate chips and stir again. It should be a thick, scoopable batter.

Using a small (~1 ½ Tbsp) cookie scoop (we like this one) or spoon, scoop out 12 equally sized cookies and place them onto the prepared baking sheet. Flatten the cookies slightly so there is a place for the crushed candy canes to go. Onto each cookie, sprinkle 1/2 -1 teaspoon of crushed candy cane. Press down gently to help the candy canes stick to the cookies.

Bake for 12-15 minutes. The candy cane will be melted and the cookies slightly soft. Let cool at least 10 minutes before enjoying!

Best when fresh. Store leftovers covered at room temperature for 1-2 days, in the refrigerator 4-5 days, or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=TWGSIirVZRs

Gluten-free, vegan chocolate peppermint cookies that are crispy on the edges and fudgy in the middle! Uber chocolatey and perfectly sweet and minty. Just 30 minutes required!

Full Recipe: https://minimalistbaker.com/1-bowl-chocolate-peppermint-cookies-vegan-gf/
 
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1-Bowl Chocolate Peppermint Cookies (Vegan + GF) | Minimalist Baker Recipes

Double chocolate Peppermint Cookies with semisweet chocolate chips and crushed peppermint candy for the ultimate chocolate peppermint lover.  These scrumptious treats are perfect for your holiday party and Christmas cookie trays.

Chocolate Peppermint Cookies

all-purpose flour

baking soda

salt

unsalted butter

sugar

brown sugar

eggs

½ teaspoon peppermint extract

chocolate chips

canes

Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.

Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set it aside for a few minutes.

Using a stand mixer with the paddle attachment on medium speed, beat the butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the eggs one at a time, mixing just until combined. Add the peppermint extract and mix just until combined.

Add the flour mixture to the butter mixture scraping down the bowl and beater when needed. The cookie dough will be thick.

Remove the bowl from the mixer and stir in the chocolate chips. Using a 1 1/2 tablespoon scoop the cookie dough onto the prepared baking sheets with about 2 inches between the dough balls.

Bake for 10-12 minutes. Remove from the oven and immediately top the cookies with the crushed candy canes. Gently press the tops down with the flat side of a spatula, so the crushed candy canes stick to the dough. Let the cookies cool for 5 minutes before moving them to wire racks to cool.

The perfect christmas cookie that everyone will love. Kids had a blast making these as well!

Mmmm.... these peppermint cookies were fantastic! Must make them again soon!!

These cookies were so good, can't describe it. Soft and so easy to make.  Great recipe for Christmas treats too.

I love the combination of chocolate and peppermint. Really great recipe and easy to follow

These cookies are so delicious. I am so glad that I tried them. I am adding them to our holiday trays!

These just scream Christmas. Thanks for the great recipe!

I love this flavor combo!! Can't wait to try these!! YUM!

My favorite holiday flavors!! Great cookie recipe! SO yummy!

It was so delicious and everyone loved it! Thank you for this amazing recipe!

Thank you for this amazing recipe!! Excited to make this on the holidays!

These double chocolate mint cookies are the perfect holiday cookie. Made with rich chocolate cookie dough, chopped Andes mints, and peppermint extract. These mint chocolate cookies are at the top of my list when it comes to Christmas baking. You're going to love them!

Double Chocolate Andes Mint Cookies

salted butter, softened

brown sugar,

egg, room temperature

vanilla extract

peppermint extract

all-purpose flour,

cocoa powder* (see notes)

baking powder

Andes creme de menthe mints, chopped (plus more for topping)

Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.

In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.

Add in the egg, vanilla extract, and peppermint extract and mix until fully incorporated.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

Fold chocolate chips and chopped Andes mint candies into the cookie dough. 

Use a cookie scoop or spoon to portion out the dough. Use your palms to roll into a uniform 2" ball.

Top cookie dough balls with extra pieces of broken Andes mints.

Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden. I’d recommend baking for 10 minutes if you want a slightly underbaked cookie or if your oven runs hot. I found that 12 minutes was the perfect time for a slightly crispy and chewy cookie with golden edges.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely. Store cooled cookies in an airtight container for up to a week. Mint chocolate cookies are best enjoyed in the first couple of days.

Delicious cookies. Brought them to share with my friends at a cookie exchange party. Ended up in the top 3 best cookies!!

We really loved these cookies!!! They are dangerously GOOD and we cannot stop eating them.

These cookies are amazing! I definitely want to make these for Christmas this year. The mint flavor is perfect with the chocolate.

I made these for my sister-in-law who likes mint chocolate everything. She loved them and asked me for the recipe!

Biiiiiggg minty sweets fan here...and these are INCREDIBLE!! Literally the perfect balance of mint and chocolate but not too sweet. Even more this is one of the most low maintenance cookie recipes I've ever made. I usually worry with big cookies like this, but they came out perfect exactly at 12 minutes and the dough is so easy to work with!

Perfect dessert. You get the after dinner mint and the cookie all at the same time! Doubled the recipe and everything turned out great.

My co-workers absolutely loved these cookies! Made a double batch for them!

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