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    Chocolate Peppermint Cookie

      Servings:   24 cookies


    • 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
      2 Ghirardelli Peppermint Bark Baking Bars, 3.5oz
      or 16 Ghirardelli Peppermint Bark SQUARES
      4 tablespoons butter
      2 eggs
      3/4 cups sugar
      1 cup flour
      1/2 teaspoon(s) baking powder


    1. Melt 60% Cacao Bittersweet Chocolate Chips with butter. Allow to slightly cool.
    2. Beat eggs and sugar until light and fluffy. Gradually add chocolate mixture. Blend flour and baking powder. Stir into chocolate mixture. Stir in chopped Peppermint Bark Baking Bar or Peppermint Bark SQUARES.
    3. Chill dough in refrigerator for 30 minutes.
    4. Preheat oven to 375°F. Scoop rounded tablespoons of batter and place 1 1/2 inches apart on cookie sheet.
    5. Bake 10-12 minutes

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