Chocolate Peppermint Crunch Cookies with Aux Anysetiers du Roy Dark Chocolate & Orange Christmas Fondue

Crunch cookies dipped fresh in chocolate sprinkled with peppermint chunks



  • 3/4 cup unsalted butter, softened (1 1/2 sticks)
  • 1 cup + 2 tablespoons confectioners’ sugar
  • 1 egg at room temperature
  • 1/2 tablespoon pure vanilla extract
  • 1/4 cup Dutch process unsweetened cocoa powder
  • 1 1/2 cups + 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 15 peppermint candies, crushed
  • Aux Anysetiers du Roy Dark Chocolate & Orange Christmas Fondue


    1. In a large mixing bowl, beat 3/4 cup softened butter, 1 cup plus 2 tablespoons confectioners’ sugar, 1 egg, and 1/2 tablespoon vanilla on low until combined. Increase speed to medium and beat until creamy. About a minute.
    2. Add 1/4 cup cocoa powder, 1 1/2 cups plus 2 tablespoons all-purpose flour, 1/4 teaspoon baking powder, and 1/8 teaspoon salt. Mix on low until just combined. Wrap dough in plastic wrap and chill until firm. 20-30 minutes in the freezer should do it.
    3. Roll dough into an 8″ log and chill again until firm.
    4. Preheat oven to 375 degrees F. and line two baking sheets with parchment paper.
    5. Make sure log is round by rolling it gently before slicing. Slice dough into 1/4 inch thick rounds and place on parchment lined baking sheets. Space them about 1″ apart.
    6. Bake 8-9 minutes, switching sheets halfway through baking. Cool completely on wire racks
    7. When cookies are cooled, heat milk chocolate fondue until melted.
    8. One at a time, dip the cookies into the chocolate to coat the cookie and then immediately dip the cookie in the crushed peppermint candy. You can also sprinkle the crushed candy onto the chocolate. Continue until all cookies are coated with chocolate and candy and then set them aside to dry. Enjoy!

This recipe inspired by Real House Moms.


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