Chocolate Peppermint Jumbles


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


8 oz
excellent quality bitter- or semi-sweet chocolate
2 oz
Unsalted Butter
6 oz
chocolate covered peppermint patties, broken into small pieces
2 U
eggs, graded large
1⁄2 c
granulated sugar
1 t
pure vanilla extract
1⁄4 t
1⁄2 t
baking soda
1⁄4 t
baking powder
1 1⁄3 c
unbleached all purpose flour
2 U
six-inch peppermint sticks, crushed


The smooth flavor of peppermint in this cookie is very addictive. Crunchy on the outside, chewy on the inside, these cookies are chocolaty and delicious. Don't expect them to last long, because people can't seem to stop eating them. Preheat a conventional oven to 350°F or a convection oven to 325°F, arranging the racks so they divide the oven into thirds. Line two baking sheets with parchment. Melt the chocolate and butter in a 2 C measure in a microwave oven or in a medium saucepan on the stovetop. Stir the peppermint patties into the melted butter-chocolate mixture, stirring until the patties melt and the mixture is smooth. Set it aside. Beat the eggs, sugar, vanilla, and salt until thick and light, about 3 minutes. Add the baking soda and baking powder and beat 10 seconds. Add the chocolate-peppermint mixture and beat for 2 minutes until smooth. Scrape the bowl and add the flour, beating on low speed just until the flour is blended in, about 20 seconds. Let the dough rest 5 minutes. Scoop 1-1/2 teaspoonfuls of dough, rolling into balls and dip the tops of the dough balls into the crushed peppermint sticks. Place the dough with the crushed candy facing up on the baking sheets, about 2 inches apart. Bake the cookies in the preheated oven for about 9-11 minutes, rotating the pans halfway through the baking time. The cookies will form a crust on the outside, but the centers will still be a little soft. Do not over bake them. Remove the pans from the oven and set them on wire racks to cool. When completely cooled, store the cookies in an airtight container for up to 5 days.