Easy Chocolate Peppermint Cake Mix Biscotti
Easy Chocolate Peppermint Cake Mix Biscotti
20 minutes
40 minutes
Say, “Bon Natale!” and a whole lot more with these Easy Chocolate Peppermint Cake Mix Biscotti’s made with our super chocolatey, natural ingredient, Organic Chocolate Cake Mix. We dipped them in peppermint-spiked white chocolate and sprinkled peppermint bark over the top for a cookie that takes your coffee break from a florescent lit cube to a cafe in Florence Italy—Hey, did Giulio Berruti just walk by in a Santa hat and wink at you? Yup, they’re kind of like that.
Italian hunk daydreams aside, these dunkable cookies are perfect for all of your winter festivities and if you eat them everyday for breakfast with your espresso, we won’t judge. They’re perfect for that. They’re crispy at first, then melt in your mouth and have a wonderfully balanced and rich chocolate flavor that sings out in perfect harmony when paired with peppermint and white chocolate. You won’t be sorry you took that few extra steps to make this recipe instead of your regular holiday go-to. Plus, they are rather impressive and people will be mystified and overjoyed by the sudden emergence of your stellar baking gifts.
If you can’t get enough peppermint, get fresh with our Thin Mint Donuts, Peppermint Bark Brownies or Minty Cookie Crunch Cake recipes. This infamous winter flavor combo will take you through the holiday baking season on a cool and easy breeze.
Ingredients
blank
- 1 box Miss Jones Organic Chocolate Cake Mix
- 2 eggs
- 1 tablespoon milk
- 5 tablespoon softened butter
- 1/2 teaspoon peppermint extract
blank
- 1 cup white chocolate chips or melts
- 2 tablespoon milk
- 1/2 teaspoon peppermint extract
- 1/4 cup peppermint candies (crushed)
Directions
- Preheat oven to 350 F. Mix together egg, butter and peppermint extract until smooth. Add in Miss Jones Organic Chocolate Cake Mix and mix until a ball of dough forms. Place in refrigerator for 45 minutes.
- Line a cookie sheet with parchment paper. Roll cold dough into an oblong shaped mound. Bake for 30 minutes. Remove and let cool for 5 minutes on a cooling rack (keep on parchment).
- Place cooled, baked dough on a cutting board without parchment and into strips on a diagonal.
- Place slices back on parchment on their sides and bake for 10 minutes. Remove cookies, turn and bake on opposite side for 10 minutes. Remove and place on cooling rack until cooled throughout.
- In a double boiler, melt white chocolate. Use a small whisk or spatula to smooth as chocolate melts.
- Once completely melted, dip cooled cookie ends in white chocolate glaze and then roll in crushed peppermint. Place on parchment and place in refrigerator until chocolate hardens.
Leave a comment