Description

Celebrate the winter season with these visually stunning chocolate peppermint cookies featuring a rich, fudgy base and a crunchy mint topping. Utilizing a unique pan-banging technique, these treats develop artisanal ripples that perfectly complement the creamy white chocolate chunks tucked inside.

Ingredients

1 box Devil’s Food Cake Mix
1/2 cup Unsalted Butter, melted
2 tbsp Coconut Oil
2 Large Eggs
1 cup White Chocolate Peppermint Bark, finely chopped
1/2 cup Crushed Peppermints

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Instructions

In a large bowl, whisk together the cake mix, eggs, melted butter, and coconut oil until the dough is smooth and glossy.
Fold the chopped white chocolate peppermint bark into the dough, then cover and chill in the refrigerator for 10 minutes.
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Scoop golf ball-sized portions of dough and roll the tops in the crushed peppermints, pressing gently to adhere.
Place the dough balls on the prepared sheets, flatten slightly into thick discs, and bake for 3 minutes.
Remove the pans and firmly bang them against a solid surface 6 times to create ripples, then bake for an additional 3 minutes.

Notes

To ensure the most dramatic ripples, make sure your baking sheets are not warped and that you bang them on a very sturdy, heat-safe surface. If the crushed peppermint starts to lose its vibrancy during the bake, feel free to press a few extra fresh bits into the tops of the cookies immediately after they come out of the oven.

Prep Time: 15 mins
Cook Time: 6 mins
Category: Dessert
Method: Baking
Cuisine: American