Chewy Double Chocolate Peppermint Cookie Jar

Chewy Double Chocolate Peppermint Cookie Jar

kodiakcakes.com/blogs/recipes/chewy-double-chocolate-peppermint-cookie-jar

Prep Time 10 Minutes
Cook Time 10 Minutes
Serves 12
Difficulty Moderate
  • Calories 110
  • Protein 3g
  • Total Fat 1.5g
  • Carbs22g

If pumpkin is made for fall, then peppermint rules winter — especially when it comes to these Chewy Double Chocolate Peppermint Cookies. With Kodiak® Double Dark Chocolate Power Cakes® in the mix, you're getting a solid punch of protein and whole grains while satisfying your chocolate-peppermint fix. Jar it up and pass it forward as the gift that keeps on giving; or, simply bake a batch for the whole household to enjoy. Either way, we’re crowning peppermint as the craze of the season.

Recipe provided by Kitchen McCabe

*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.

Dark Chocolate Power Cakes

Flapjack & Waffle Mix

$6.45
  • + 3 flavors
Dark Chocolate Power Cakes Dark Chocolate Power Cakes
Ingredients Directions

Calculations are approximate. Please review directions and ingredients carefully

Ingredients

  • 1 32-ounce mason jar with lid
  • 1-1/2 cups Kodiak Dark Chocolate Power Cakes Flapjack & Waffle Mix
  • 3/4 cup light brown sugar 
  • 1/2 cup chocolate chips
  • 1/3 cup crushed peppermint candies (candy canes work well)
  • 1/3 cup mint chocolate chips
  • Twine or ribbon, to decorate 

Directions

To make the jar:

  1. Layer the Kodiak mix with the brown sugar, chocolate chips, peppermint candies, and mint chocolate chips in the mason jar. Seal with lid.
  2. Tie baking instructions onto the mouth of the jar with decorative ribbons or twine.

 

Cookie baking directions:

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Place 8 tablespoons of softened butter in a mixing bowl and beat on high for 1 minute.
  3. Add the entire contents of the cookie mix jar to the bowl along with 3 egg yolks and beat together until combined.
  4. Let sit for 5 minutes.
  5. Scoop mounds of batter (about one scant quarter cup in volume) onto the prepared, baking sheet, spacing mounds, 2 inches apart.
  6. Bake in the preheated oven for 10 minutes. Let cool for two minutes on a sheet then move to rack. Store in an airtight container.

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