Dec 2014


Meg Allen

Dark Chocolate Peppermint Cookies

I have a confession...  Over the past several months, I have developed an addiction.  To Pinterest.  I can literally spend hours happily pinning away and not even realize it.  I will pin anything.  Fashion?  Check.  Decor?  Check.  Food?  Check.  I'm totally happy to get lost in my own little Pinterest world.
So I was very happy to realize that when the holidays came around, all of my pinning could actually pay off!  All of the fun ideas I had come across might actually make great gifts!  My friends and family could benefit from my obsession!
One of the pins I was most excited about was these Dark Chocolate Peppermint Cookies.  They couldn't be easier to make (honestly), and they couldn't taste better!  Put them in a nice cookie jar with a pretty bow and you have the most thoughtful, delicious gift!
1 box Betty Crocker Dark Chocolate Cake Mix (15.25 oz)
1 bag Andes Peppermint Crunch Baking Chips (10 oz)
(I had trouble finding these, so I went with the regular Andes baking chips)
1/2 cup canola or vegetable oil
2 eggs
Preheat oven to 350 degrees
Combine eggs and oil
Add cake mix
Stir in peppermint chips
Chill for 20 minutes
Drop onto ungreased non-stick cookie sheet in rounded balls
Bake for 8-9 minutes (or until done) (mine took 10)

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