I am so, so, so close to finishing a couple websites, it is killing me. So instead of sitting around staring at my email box, I decided to make myself useful and make cookies.
The kind of cookies that I’ve been dying to make since I secretly rejoiced at Nora’s rejection of her stocking peppermint stick: chocolaty and minty and so so delicious. If you need a midnight snack and you have leftover candy canes, this recipe is exactly what you need.
The photos (or lack thereof) don’t do the cookies justice, mainly because I took nearly all of them (including some beautiful pictures of smashed candy cane getting stirred in) without a memory card in my camera. I’m going to pull the pregnancy brain excuse on that one. They are good though, and easy. You can thank me later…now go use up your candy canes before New Years!
Peppermint Fudge Cookies
Adapted from How Sweet It Is’ Chocolate Fudge Pomegranate Cookies
Ingredients
- 1 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
- 1/2 cup crushed candy canes or peppermint sticks
Directions
Pre-heat oven to 350F.
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt, then fold in chocolate chips and crushed peppermint sticks.
Drop cookies onto a parchment paper lined cookie sheet (this is to reduce sticking caused by melted candy). Bake at 350 for 8-10 minutes — they will not look done, but don’t over bake! The cookies will set up as they cool.
Makes about 30 cookies.
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