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Chocolate Peppermint Cookies

64

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

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
4
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV