This cookie was inspired by two of my favorite holiday treats - peppermint bark and sugar cookies. These cookies are the perfect combination of both - dark rich chocolate with crunchy spicy peppermint and a soft chewy cookie. Delicious and beautiful!!
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silpat liner. In the bowl of a stand mixer, or with a hand mixer, combine cake mix, frozen whipped topping, and egg. Beat until combined - about two minutes. Add in peppermint extract and beat to combine. Scoop dough into balls with tablespoon, roll in powdered sugar,and place twelve on each cookie sheet.
Spray the bottom of a glass with nonstick spray and slightly flatten each ball. Sprinkle with crushed peppermint cookies. Bake for 7-8 minutes and remove. Cool completely.
Slowly melt chocolate in the top of a double boiler. Remove from heat and allow to cool but not firm up. When cookies have cooled, turn upside down and brush melted chocolate on bottom of cookies . Allow to cool. To speed up the chocolate setting - put cookies in freezer for five minutes. When chocolate has set enjoy!!
We instantly fell in love with the adorable Reindeer Gingerbread Cookies we found at TheSweetChick.com. Carole's recipe became our inspiration for our next Pinterest Test Kitchen Challenge. What You'll NeedYour...