everyday food made simple

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Just because the holiday season was sooooo last year, doesn’t mean that we should wait another 11 months to start making anything involving peppermint and chocolate. I have stocked up enough Andes peppermint baking chips and Hershey’s mint chocolate chips to last for the next 3-4 months.. so don’t be surprised if you see a post or two (or three… or four) about mint chocolate desserts on SEF this spring!

Remember these amazingly decadent gooey bars I made a while back? Well, today I have created a cookie version of those bars, and they’re equally as delicious! It’s a chocolate cookie base with tons of crunchy peppermint chips sprinkled throughout, so you’re guaranteed plenty of crunchy minty chocolatey goodness in each bite!

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I also added extra semi-sweet chocolate chips into the batter simply because, well, you just can’t have too much chocolate in a cookie! Although it’s not required, it is highly recommended since it makes the chocolate flavor even more pronounced (read: even more amazing).

Soft, chewy chocolate cookies with bits of mint crunchiness in each bite – I bet you won’t be able to eat just one!

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Just like all my other cookie recipes, I took these out 2 minutes prior to the regular recommended baking time, gently pressed the tops with the back of a fork, and put them back in the oven to cook for another 1-2 minutes. I do this a lot for cookies that don’t naturally spread out a whole lot during their time in the oven, just to achieve a nice crinkly cracked top in the end. I have tried just pressing them down after removing them from the oven completely, but I realized that they the end results aren’t as nice as taking them out after cooking them for 80% of the recommended time.

peppermint chocolate pudding cookies
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Ingredients
  1. 1 cup (2 sticks) unsalted butter, softened to room temperature
  2. 3/4 cup packed brown sugar
  3. 3/4 cup granulated sugar
  4. 2 eggs, at room temperature
  5. 2 teaspoon vanilla extract
  6. 1 teaspoon salt
  7. 1 teaspoons baking soda
  8. 1 tablespoon hot water
  9. 2 and 1/4 cups all-purpose flour
  10. 1/4 cup dark cocoa powder
  11. 3.9 oz instant chocolate pudding mix
  12. 1 cup Andes peppermint baking chips
  13. 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicon baking mats.
  2. In a large bowl, combine the flour, salt, cocoa powder, and pudding mix. Gently mix with a spatula and set aside.
  3. Using an electric mixer, beat the butter on medium high speed until smooth. Add in the sugars and beat until light and fluffy. Add in the eggs, one at a time, mixing well in between additions.
  4. In a small bowl, dissolve the baking soda in the hot water. Add the baking soda mixture to the butter mixture. Then add in the vanilla. Mix well.
  5. Slowly add in the dry ingredients into the mixer bowl. Mix under medium speed until combined. Add in the baking chips and chocolate chips and mix some more.
  6. In heaping tablespoons, scoop the cookie dough on the baking sheets. Bake for 10 minutes, slightly press the tops with a spoon or a fork, and bake for another 1-2 minutes. Remove cookie sheets from oven and let cool for at least 5 minutes before transferring cookies to a wire cooling rack to cool completely. Store in an airtight container for up to 7 days.
  7. Makes about 40 cookies
Adapted from Something Swanky
Adapted from Something Swanky
Simple Everyday Food http://www.simpleeverydayfood.com/
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I actually decided to freeze half the batch of cookie dough balls for later – not only would they be readily available when I’m craving cookies at a later date, I was hoping it will limit how many cookies I eat a day… note to self for next time: if Amy wants to eat 10 cookies a day, Amy will eat 10 cookies a day, regardless if there are 10 or 20 cookies laying around the house.

Well, at least I have enough peppermint baking chips for a few more batches!

Recipe adapted from Something Swanky

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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