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Chocolate Peppermint Cookies

57

I am very happy to share with you the recipe for chocolate peppermint cookies, which are a Christmas spin-off of my favorite Andes mint cookies. They can be enjoyed warm and gooey out of the oven, or chilled for a delightful texture. The recipe is super simple, with 3 ingredients (besides eggs and oil you will likely have on hand), and 2 you might already keep around: Devil’s Food cake mix, chocolate chips (in this case, the Christmas colors), and Andes peppermint chips.

18
1 pkg. Devils food cake mix
1/2 cup oil
1/2 package Andes Peppermint chips
2 eggs
1 cup (or the whole bag) of holiday colored chips
Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7-8 minutes. Remove cookies from the oven and place a tablespoon or so of Andes Peppermint chips on each cookie. When melted (1-2 minutes), lightly swirl with a knife. Top with extra peppermint chips. Enjoy melted right out of the oven, or refrigerate for 10 minutes (my preference) for that hardened chocolate crunchy texture. Makes approximately 18 cookies. Enjoy!!!
Nutritions

Calories
232

Sodium
300mg
12% DV

Fat
12g
19% DV

Protein
2g
5% DV

Carbs
25g
8% DV

Fiber
1g
4% DV