Ghirardelli Chocolate Peppermint Cookie recipe

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Ingredients

8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
4 tablespoons butter
2 eggs
¾ cup sugar
1 cup flour
½ teaspoon baking powder
2 (3.5 ounce) Ghirardelli Peppermint Bark Baking Bars, chopped

Nutrition Info

164.8 calories
carbohydrate: 19.5 g
cholesterol: 20.6 mg
fat: 9.3 g
fiber: 0.8 g
protein: 2.4 g
saturatedFat: 5.3 g
servingSize: -
sodium: 33.2 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 60% Cacao Bittersweet Chocolate Chips with butter in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Allow to slightly cool.

  2. Beat eggs and sugar with an electric mixer until light and fluffy. Gradually add chocolate mixture. Blend flour and baking powder together. Stir into chocolate mixture. Stir in chopped Peppermint Bark Baking Bars.

  3. Chill dough in refrigerator for 30 minutes.

  4. Preheat oven to 375 degrees F. Scoop rounded tablespoons of dough and place 1 1/2 inches apart on a cookie sheet.

  5. Bake until edges are set, 10-12 minutes.

Recipe Yield

24 cookies

Recipe Note

Combining chocolate and peppermint, this cookie is delicious and festive.

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