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Double Chocolate Peppermint Cookies

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"Two kinds of chocolate along with Kahlua Peppermint Mocha make these rich cookies a delightful treat during the holidays or anytime."
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Ingredients

29 m servings 254 cals
Original recipe yields 12 servings

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
  2. Melt the chocolate pieces until smooth in a microwave or double burner. Let cool slightly.
  3. In the bowl of a countertop mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until fluffy and light in color.
  4. Add the eggs and Kahlua Peppermint Mocha; beat until liquids are absorbed.
  5. Sift in the flour, cocoa powder, baking powder and salt. Beat until fully combined. (Note: this cookie dough is very sticky!)
  6. Scoop out a rounded tablespoon of dough and gently shape into a flat disc. Place on a parchment-lined sheet pan, leaving about 2 inches between cookies. (Tip: Keep your hands dusted with flour as it will help shape the sticky dough into cookies.)
  7. Bake at 375 degrees F for 5 minutes.
  8. Remove the pan from the oven and gently press 4 or 5 peppermint pieces into the top of each cookie. Return the cookies to the oven and continue baking for another 4 minutes.
  9. Place sheet on rack; allow cookies to cool before removing from pan.

Nutrition Facts


Per Serving: 254 calories; 10.4 g fat; 37.9 g carbohydrates; 3.5 g protein; 44 mg cholesterol; 95 mg sodium. Full nutrition

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