oh yeah baby… easy peasy, chocolate, few ingredients, mint… whipped these bad boys up in 30 minutes before heading to our family’s Christmas Eve party. Oooooey gooooey fudgey goodness. They crinkly down a bit when cooled, but I promise you, they taste much better than they look.
Combine and mix well 2 1/4 cups Confectioners Sugar, 1/4 t salt, 1 cup Cocoa Powder, 3 Large Egg Whites, 2 t Vanilla Extract. 1 cup Peppermint Chips
Preheat the over to 350
After mixing the ingredients well, let it rest for a bit. I found the second batch turned out better when they waited for the first batch bake.
Line a baking sheet with parchment paper. 1.5 inch circles about 1 inch apart, sprinkle with peppermint bark chips. Bake for 10 minutes. Cool completely on the pan
NOTE: when I do not use peppermint I add 1 teaspoon of espresso powder to the dry ingredients. This brings out the chocolate flavor.
I made these for a friend who loves Peanut Butter Cookies. I thought, why not spike them up a bit, because who doesn’t love chocolate peanut butter cups!?. I found Mini Mini Peanut Butter Cups in the Whole Foods bulk aisle. You can also buy them here.
I adapted the Cookie Recipe From Joy The Baker
2 1/2 cups all-purpose flour 1 t baking soda 1/2 baking powder 1/4 salt 2 sticks (1 cup) unsalted butter, at room temperature 1 cup smooth peanut butter 1 cup light brown sugar (lightly packed) 2 eggs 1 1/2 cups mini peanut butter cups Raw sugar to sprinkle
Divide Racks in the top and bottom thirds of oven Preheat to 350 Whisk together the dry ingredients Beat the butter on medium for a couple of minutes until nice and smooth Add the peanut butter, continue beating until nice and smooth Add the Sugar and continue mixing well Add the eggs one at a time With a spatula scrape down the mixture to the center of the bowl While mixer is on med speed, slowly add the dry ingredients Don’t over mix Stir in the mini peanut butter cups
Roll the dough into Tablespoon size balls Drop on cookie sheet, leaving them 2 inches apart Sprinkle with raw sugar Put 2 cookie sheets in the oven and bake for 12 minutes, rotating them halfway through Let the cookies cool on the baking sheet before transferring to a cooling rack Be sure to cool the baking sheets between batches. A trick to cool a baking sheet quickily is by running the backside under cold water.
In a mixer combine the softened butter and sugar until smooth.
Add the remaining ingredients.
Add a little more soy or sugar 1 tablespoon at a time if you need to reach the right consistency.
Using a metal butter knife (I find that works rest) frost your cake.
at this point a added slivered almonds (optional)
Enjoy without guilt!
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