Peppermint Hot Chocolate Brownie Cookies #cookies #brownies #desserts #hotchocolate #paleo

Peppermint Hot Chocolate Brownie Cookies #cookies #brownies #desserts #hotchocolate #paleo

Peppermint Hot Chocolate Brownie Cookies are delicate, fudgy treats with the rich kinds of hot cocoa, squashed peppermints and brownies! Extraordinary for these special seasons and particularly ideal for treat swaps!

I am doing whatever it takes not to gloat, yet have you at any point seen such flawlessly immaculate treats? The surface, the snap, the peppermint chips! Brownies are consistently and everlastingly at the highest priority on my rundown of most loved pastries, yet I have a genuine soft spot for treats.

Consolidating the two things was essentially next level hazardous, yet in the most ideal manner.

Peppermint Hot Chocolate Brownie Cookies were a piece of a goliath treat dash wherein I sent something to the tune of 5 dozen treats to different corners of the nation. These treats are PERFECT for treat swaps, yet they are likewise truly ideal for mailing in light of the fact that the surface holds up actually pleasantly.

Peppermint Hot Chocolate Brownie Cookies #cookies #brownies #desserts #hotchocolate #paleo

Also try our recipe : Whole30 Sloppy Joe Bowls #paleo #healthy #diet #whole30 #vegan

Ingredients :

  • 2/3 cup shortening
  • 1 1/2 cups light brown sugar, packed
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1/3 cup dark cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup peppermint crunch baking chips *See Note*
  • 1 cup semi sweet or dark chocolate chips

Instructions :

  1. Preheat the oven to 375°F.
  2. In a large bowl cream the shortening and brown sugar. Mix in the water and vanilla. Then add the eggs. Mix until combined.
  3. In another bowl whisk together the flour, cocoa powder, salt, and baking soda. Gradually add it to the sugar/egg mixture.
  4. Stir in the peppermint crunch baking chips and the semi-sweet chocolate chips.
  5. Drop by rounded tablespoons onto an ungreased baking sheet, about 2 inches apart.
  6. Bake for 7 - 9 minutes (8 was exactly perfect for me). Let the cookies cool slightly before removing them to a wire rack to cool completely.

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