Makes about 12 cookies
- 1/2 stick butter
- 1-2.5 oz package Peppermint Stick Amaze Bar (seasonal item), chopped (1-3oz 60% Dark Dominican Origin Bar with ¼ tsp Peppermint Extract is a suitable substitute)
- ¾ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ tsp baking soda
- 1 egg, beaten
- ¼ tsp of salt
- 2 oz Chocolate Covered Cacao Nibs
- 2 oz peppermint candies
Preheat oven to 325 degrees. Line a baking sheet with foil or parchment. In a small Ziploc bag, crush peppermint candies with a rolling pin or frying pan. Sometimes, the holidays are frustrating. We know. Get it all out. Combine crushed candies with chocolate covered cacao nibs in a small bowl. Set aside.
In a small microwavable dish, heat butter and chocolate 30 seconds at a time, until no solid pieces are left (about 1 minute). Set aside to cool but not solidify.
In a separate large bowl, whisk together flour, brown sugar, granulated sugar, baking soda, and salt. Fold in melted chocolate mixture and beaten egg and mix until dough forms. Roll dough into 12 evenly sized balls and press half of the ball in the peppermint candy-cacao nib mixture. Place candy-side-up on lined baking sheet with ~3 inches between each piece. Bake for 13-15 minutes or until cookies have spread and the tops have crackled. Remove from oven and let the cookies sit on the baking sheet for 5 minutes, then transfer to a rack or plate to finish cooling.