![]() ![]() ![]() Remove cookie dough from the refrigerator.Preheat the oven to 325 degrees Fahrenheit.Refrigerate for at least 4 hours or overnight.Cover with plastic wrap, pushing the plastic wrap down tightly to the cookie batter to keep the air out.Add the chopped Ghirardelli peppermint bark to the mixing bowl, and mix by hand with a spoon until just combined.Try to keep eating bits and pieces of it to a minimum. Chop up those Ghirardelli peppermint bark bars, roughly.Repeat until the dry ingredients are completely mixed in. After each addition, mix until just combined with a hand mixer. I add the dry ingredients in four equal-ish additions. Add the dry ingredients to the mixing bowl methodically.Combine 2 cups flour, 1 package of Ghirardelli peppermint hot cocoa mix, 1 teaspoon of salt, and 1 teaspoon of baking powder in a separate bowl. ![]() Add the second large egg and mix until combined.Add 1 teaspoon of vanilla extract and 1 large egg.Cream sugar and shortening together with a hand mixer until well combined, approximately 2 minutes.Add ½ cup granulated sugar, ½ cup light brown sugar, and 1 cup shortening to a mixing bowl.2 3.5 ounce Ghirardelli peppermint bark bars**.1 pouch Ghirardelli peppermint hot chocolate mix (This is approximately ¼ cup).To make these delicious, chocolatey, peppermint-punctuated cookies you will need the following ingredients. How to Make Ghirardelli Peppermint Bark Hot Chocolate Cookies ![]()
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