Tuesday, December 24, 2013

Dark Chocolate Peppermint Cookies

Cookies are not my forte. But you can’t go wrong with the original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies recipe….with some modification of course! Soft chewy and not too sweet make these a favorite of mine. 

A dear friend of mine gave me a Dark Chocolate Peppermint Crunch Bar this holiday and I thought what better way to use than to cook with it! This wasn’t just any bar, this natural chocolate bar is certified Gluten-Free, Non-GMO and 10% of the profits are donated to endangered species protection.  

Despite saving animals with every bite, Santa was on his way and we needed to make sure he was fed appropriately on his stop. I of course had some helpers – all I had to say was cookies and they pulled up a chair. 

Watching my calorie intake and their sugar intake, upon cooling we delivered some cookies to a few special households in the neighborhood.    


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 large eggs
3 ounce Dark Chocolate Peppermint Crunch Bar, chopped
Sprinkles (optional)


Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs and beat well. Gradually beat in flour mixture. Stir in chocolate chunks. Using a tablespoon, scoop heaping spoonfuls of the batter onto ungreased baking sheets. If adding sprinkles, make sure to dip in sprinkles before baking.

Bake for 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

The sprinkles aren’t necessary, but my bakers insisted on a little holiday cheer.

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