Yield: Makes 18 cookies
These two-bite cookies pack just the right amount of chocolaty richness and minty freshness to cure whatever ails you. With their natural cocoa powder, buttery bittersweet chocolate, and a dash of crunchy peppermint candy, they are the perfect triple-threat treat to satisfy a chocolate-loving crowd.
Make Ahead Tips
The cookies can be baked and cooled, then layered between sheets of parchment or waxed paper in an airtight container and stowed at room temperature for up to 5 days or frozen for up to 3 months before thawing at room temperature and filling.
The chocolate filling can be prepared and refrigerated for up to 2 weeks. Gently reheat in the microwave or on top of the stove and fill the cookies while the chocolate is still warm.
The filled cookies can be stowed at room temperature for up to 3 days. To keep the cookies looking their best, arrange them on a half sheet pan in a single layer and cover the pan tightly (avoiding the cookie tops) with plastic.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?