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Double Chocolate Dipped Mint Cookies

5 COMMENTS

It’s Christmas time!!

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I can officially listen to Christmas carols without feeling guilty as soon as December 1st hits. This also happens to be my birthday, what a great birthday present!

Although it’s still November, I definitely listened to carols while baking these cookies (look at them, how could I not?), all while secretly hoping no one would come home to witness it.

christmas-cookies

I love Christmas time. The crisp smell in the air, all the pretty lights, time with family and friends and of course, good food!

This time of year we are all over bombarded with treats and sweets. Don’t avoid them all together (not a sustainable solution and usually ends in disaster), allow yourself a few treats here and there and make sure you enjoy them! Here are some other tips for the holidays from one of my favorite dietitian-run websites.

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Speaking of enjoyment, these cookies are sure to be a treat you won’t regret! They are soft and fudgy on one side with crunchy candy canes on the other. Chocolate and mint are one of my favorite flavor combinations; plus, they are so pretty and festive! Just perfect.

Enjoy!

Double Chocolate Dipped Mint Cookies

Source: Foodess

Yield: ~ 3 dozen cookies.
Ingredients
  • 1 cup butter, softened
  • 1¾ cups sugar
  • 2 eggs
  • 2 tsp peppermint extract
  • 2 cups all purpose flour
  • 1 cup cocoa
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup dark chocolate chips or dark chocolate chunks
  • white chocolate melting wafers |(for dipping)
  • candy canes, crushed (I used my food processor)
Instructions

1.Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Using an electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Gradually add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Stir in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly.

3. Bake cookies until edges begin to firm but center still appears soft, about 9 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely.

4. Once completely cooled dip in melted white chocolate and sprinkle with crushed candy canes. Allow chocolate to fully harder before storing.

5 Comments || Double Chocolate Dipped Mint Cookies

  1. I am TOTALLY making these for my book club cookie exchange this year! Thanks for sharing this recipe!

    • UpBeet,RD

      You’re welcome! They are pretty delicious AND easy to make! I just made them again this weekend :) I hope you like them!

  2. I am definitely going to try making these for my friends. Thanks for this awesome recipe!

    • UpBeet,RD

      Great! I have made them twice already this month! :)

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