Peppermint chocolate is awesome.
I like it so much that I don’t understand people who don’t. And I know a lot of people who don’t. Well… it just means I get to eat more.
Something made me love the peppermint & chocolate combo.
A long time ago when I was a kid (not that long ago), I used to find these when I was at my grandparents’ house:
Of course, they were not straws – they were delicious chocolate squares filled with peppermint cream.
And this is how I fell in love with peppermint chocolate. My love for Starbucks’ peppermint moka would follow. And then, one night, my love for After Eight inspired me in the kitchen.
Adaptation of Butterscotch Chocolate Cookies, Cherry Tea Cakes
- 3/4 cup spelt flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 3/4 cup Earth Balance buttery spread
- 3/4 cup unrefined cane sugar
- 2 flax eggs: mix 2 tbsp flax seeds, grounded, and 6 tbsp water
- 1/2 tsp peppermint extract
- 10 After Eight straws, chopped
Directions: Prepare flax egg, set aside. Preheat oven to 375°F and line baking sheet with parchment paper.
In a bowl, whisk flour, cocoa powder, baking soda and salt together. In a second bowl, mix earth balance and sugar with a hand mixer until pale and fluffy. Add flax egg and peppermint extract and beat until really smooth. Add dry ingredients and mix with a spoon until just combined. Stir in chopped After Eight.
Drop level tbsp of dough 1 1/2 inch apart on the baking sheet. Bake for 10 minutes & let sit on baking sheet for 5 minutes before transferring.
Makes 26-28 cookies
I love these cookies! The dough has a subtle peppermint taste and the After Eight pieces are as delicious in the cookie as they are alone.
Any peppermint chocolate lover will love these ;).