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Chocolate Peppermint Cookies


1/4 c. butter (or margarine and softened)
1/2 c. honey
12 oz. semi-sweet chocolate chips
1 egg
1 tbsp. milk
1 1/3 c. all-purpose flour
1/2 tsp. Clabber Girl Baking Powder
1/2 tsp. Rumford Baking Soda
1/4 tsp. salt
1/4 c. crushed peppermint candy


In large mixing bowl; cream butter and honey together until light and fluffy. Melt chocolate in double boiler; add to creamed mixture. Beat egg in milk until well combined and add to mixture.
In a separate bowl; combine flour, Clabber Girl Baking Powder, Rumford Baking Soda, and salt. Sift two times; add to creamed mixture and mix well.

Refrigerate for at least 60 minutes, until mixture is easy to handle. About 15 minutes before you are prepared to begin baking, preheat oven to 350 degrees F.

Drop dough by teaspoons full(s) onto greased cookie sheet. Press each down lightly and sprinkle with crushed peppermint. Bake for 8 to 10 minutes.

Revised 12/14.