Dawn NoltAuthorDawn NoltCategoryTags, DifficultyBeginnerRating

Chocolate Lovers, alert! These fudgy, chocolate-y cookies with a peppermint crunch are going to be a new favorite.

Yields36 Servings
Cook Time9 mins

 ¾ cup butter, softened
 2 cups brown sugar
 4 Nature's Yoke eggs
 2 tsp vanilla
 3 cups all-purpose flour
 ¾ cup cocoa powder
 1 tsp baking soda
 ¼ tsp salt
 2 tbsp hot water
 10 oz Ghirardelli peppermint chunks

1

Preheat oven to 350 F. Spray cookie sheets with cooking spray.

2

In a large bowl, mix softened butter, brown sugar and eggs. Beat until smooth. Add vanilla and mix.

3

In a separate bowl, combine flour, cocoa powder, soda and salt. Add dry ingredients to batter. Add hot water. Mix together. (Don't over mix.)

4

Fold in peppermint chunks.

5

Drop cookie dough balls on baking sheet 2 inches apart. Bake for 9 minutes. (Don't over-bake, cookies should be soft and fudgy.)

Ingredients

 ¾ cup butter, softened
 2 cups brown sugar
 4 Nature's Yoke eggs
 2 tsp vanilla
 3 cups all-purpose flour
 ¾ cup cocoa powder
 1 tsp baking soda
 ¼ tsp salt
 2 tbsp hot water
 10 oz Ghirardelli peppermint chunks

Directions

1

Preheat oven to 350 F. Spray cookie sheets with cooking spray.

2

In a large bowl, mix softened butter, brown sugar and eggs. Beat until smooth. Add vanilla and mix.

3

In a separate bowl, combine flour, cocoa powder, soda and salt. Add dry ingredients to batter. Add hot water. Mix together. (Don't over mix.)

4

Fold in peppermint chunks.

5

Drop cookie dough balls on baking sheet 2 inches apart. Bake for 9 minutes. (Don't over-bake, cookies should be soft and fudgy.)

Chocolate Peppermint Cookies