Try this Peppermint and Chocolate Cookies recipe, or contribute your own.
Suggest a better description1. In a large bowl, beat butte, shortening, and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of the bowl. Add eggs, one at a time, beating, well after each addition.
2. In medum bowl, sift togehter flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until smooth. Add cream, beating to combine.
3. Place half the dough in a large bowl, stir in peppermint extract until well combined. Add melted chocolate to remaining dough, and beat until well combined. Add melted chocolate to remaining dough, and beat until well combined, Wrap dough in plastic wrap, and refridgerate for at least 1 hour.
4. Preheat oven to 350. Line baking sheets with parchment paper.
5. Scoop dough by 2 tablespponfuls, and roll into balls. Place 2 inches apart on prepared pans; flatten slightly.
6. Bake until edges are lightly browned, about 10 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
7. Spread Pepperming Frosting onto chocolate cookies. Garnish with peppermint, if desired, Store in an airtght container for up to 3 days.
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Serving Size: 1 (956g) | ||
Recipe Makes: 1 | ||
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Calories: 2706 | ||
Calories from Fat: 1330 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 147.8g | 197 % | |
Saturated Fat 84.4g | 422 % | |
Monounsaturated Fat 40.4g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 1187.4mg | 365 % | |
Sodium 571.5mg | 20 % | |
Potassium 1087.3mg | 29 % | |
Total Carbohydrate 272.4g | 80 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 263.2g | ||
Protein 69.4g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2706
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