- Chocolate Fudge Cookie with Peppermint
- You can sprinkle the cookies with crushed candy canes or use any sprinkles you want.
- Makes 1 ½ dozen
- 1 lb. semi sweet chocolate, chopped, divided in half
- ¾ cup brown sugar
- 1/4 cup butter, room temperature
- 2 eggs, room temperature
- 2 teaspoons vanilla
- 1 teaspoon peppermint extract (optional)
- ½ cup flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 cups chopped nuts (optional)
Preheat oven to 350.
To a large microwaveable bowl add half of the chocolate and gently melt the chocolate until completely melted and smooth. Add sugar, butter, eggs, vanilla, peppermint extract (optional) and mix well. Stir in flour, baking powder, and salt and mix well. Add reserved chocolate pieces and nuts (optional) and mix well. Refrigerate dough for 30 minutes.
Use a 1-inch cookie scoop and drop dough onto ungreased baking tray. Bake 10-12 minutes or just until the cookies start to puff and get some cracks. Transfer to a wire rack to cool.
1/3 cup white chocolate pieces
¼ cup crushed candy canes
Put white chocolate in a baggie and place in microwave and gently melt for 30 seconds or melt over a bain marie. Remove and gently press the chocolate pieces and continue melting in the microwave until completely smooth.
Cut a little corner off the baggie and drizzle the white chocolate over each cookie. Sprinkle with the crushed candy canes. Allow chocolate to harden before storing cookies.