So I am not much of a baker, but I cannot tell a lie, these were pretty good. My son wanted cookies instead of a cake for his birthday and he is on a mint kick, so he asked me to add peppermint chocolate also to the cookies. This recipe was really rich and loaded with chocolate and even has a small hint of coffee. They are not on the super healthy side, but these are definitively one of the recipes that we need to eat in moderation. You can also freeze the dough and only make a few at a time for your kids or for company.
* Butter, unsalted – 3/4 cup
*Instant coffee – 1 1/2 tablespoons
*All-purpose flour – 2 cups
*Baking soda – 1/2 teaspoon
*Brown sugar – firmly packed, 1 cup
*Salt – 1/2 teaspoon
* Sugar – 1/2 cup
* Egg – 2 large
*Peppermint bark squares – 1 1/2 cups, cut into small pieces (I used Ghirardeli’s Christmas edition, but you can use Andes candies or just chocolate chips)
- Pre-heat oven to 325 degrees.
- In a sauce pan (medium-low heat), add the butter and the coffee and cook until the coffee is melted into the butter. Remove from the heat and let cool for about 10 minutes while you prepare the rest of the recipe.
- In a large bowl, add the flour, baking soda and salt. In a separate bowl, add the butter mix, eggs, white and brown sugar and beat with an electric mixer. Slowly add the flour and mix. Do this step in about 3 steps.
- Add the chocolate and stir well to make sure that all the mix has some chips.
- Drop about 2 tablespoons onto a baking sheet (ungreased), and cook for about 12-15 minutes. (I cooked them more towards the 15 minutes and the next time I will cook a littler less because I like them a little more chewy)
Tip: The number of cookies depends on how big you want to make the cookies. Also, try not to place the dough into a round ball because they will not spread too much. If you like flat cookies, place them on the sheet and flatten them a little more.