Peppermint Hot Chocolate Cookies
Peppermint Hot Chocolate Cookies make one festive holiday dessert, perfect for socially distanced gift-giving. Make them an extra special treat with Ghirardelli Peppermint Bark.
Servings: 40 cookies
Calories: 95kcal
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 cup shortening (Crisco)*
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups flour
- 1 pouch Ghirardelli peppermint hot chocolate mix (This is approximately ¼ cup)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 3.5 ounce Ghirardelli peppermint bark bars**
Instructions
- Add ½ cup granulated sugar, ½ cup light brown sugar, and 1 cup shortening to a mixing bowl.½ cup granulated sugar, ½ cup light brown sugar, 1 cup shortening (Crisco)*
- Cream sugar and shortening together with a hand mixer until well combined, approximately 2 minutes.
- Add 1 teaspoon of vanilla extract and 1 large egg. Mix until combined.1 teaspoon vanilla extract, 2 large eggs
- Add the second large egg and mix until combined.
- Combine 2 cups flour, 1 package of Ghirardelli peppermint hot cocoa mix, 1 teaspoon of salt, and 1 teaspoon of baking powder in a separate bowl. Stir.2 cups flour, 1 pouch Ghirardelli peppermint hot chocolate mix, 1 teaspoon salt, 1 teaspoon baking soda
- Add the dry ingredients to the mixing bowl methodically. I add the dry ingredients in four equal-ish additions. After each addition, mix until just combined with a hand mixer. Repeat until the dry ingredients are completely mixed in.
- Chop up those Ghirardelli peppermint bark bars, roughly. Try to keep eating bits and pieces of it to a minimum.2 3.5 ounce Ghirardelli peppermint bark bars**
- Add the chopped Ghirardelli peppermint bark to the mixing bowl, and mix by hand with a spoon until just combined.
- Cover with plastic wrap, pushing the plastic wrap down tightly to the cookie batter to keep the air out.
- Refrigerate for at least 4 hours or overnight.
- Preheat the oven to 325 degrees Fahrenheit.
- Remove cookie dough from the refrigerator.
- Using a cookie scoop, scoop 12 cookies onto a baking sheet, leaving a generous amount of space between each (or however many will fit; I was able to fit 12 at a time on a large aluminum baking sheet).
- Bake for 13-14 minutes.
- Remove the cookies from oven and let sit on the baking sheet for 2-3 minutes. Remove each cookie with a spatula and let cool on a cooling rack.
- Repeat until you've used up all of the dough. Makes 40 delicious and festive AF cookies.
Notes
*You can use butter instead, but I've only made this recipe with Crisco.
**You can use plain peppermint bark, dark chocolate peppermint bark, or a mix of both :)
*Nutrition information is approximate and was calculated using an online nutrition calculator.
Nutrition
Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 96mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 14IU | Calcium: 5mg | Iron: 0.4mg