The holidays are surrounded by food and the memories being made while creating it. If you have not done so yet, add cookie baking to your list before the 25th rolls around! Put on some Christmas tunes, sip some hot coffee, and whip up this batch of cookies. The chocolate infused with peppermint is the perfect balance of lightening up the richness of the double chocolate. Not that double chocolate anything is ever a bad thing. 😉
- 3/4 cup Stonyfield plain greek yogurt
- 1/2 cup butter (melted)
- 2 eggs
- 1 cup granulated sugar
- 10 drops peppermint essential oil (or more)
- 2 cups all purpose flour
- 1 and 1/3 cups 100% cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 and 1/3 cup dark chocolate chips
What to do:
Preheat oven to 350 degrees. Combine all wet ingredients and mix. Fold in the dry ingredients and then lightly mix. I used my Levoons measuring spoons for all my dry ingredients to make measuring so much easier. It scraps off all the excess while measuring and I loved it! Form the dough into one inch balls and lightly flatten. I like to use this scoop. It works like a charm! After my batter was prepped and the oven was heated, I scooped my goodies onto my Silapt mat. This was the first time I used it and absolutely loved it! The mat can be put right on a baking sheet and put in the oven. I didn’t have the grease the baking sheet at all and the clean up was ten times easier! Bake for about 12 minutes. Pull out of oven and let cool for about 10 minutes.
Each day this week I will be announcing the winners from last week’s giveaway week! You can see if you won the blanket scarf from last week’s start of the giveaway week, here! Thank you to everyone who entered and to Blooms and Linen for the beautiful scarf! Also, there’s still time to enter the other giveaways below!
*As a Stonyfield blogger ambassador, I am being compensated for this post. However, the thoughts and opinions are 100% my own. Thank you!*