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posted in Food & Drink > Recipes
    • ¾ cup butter
    • ¾ cup white sugar
    • ¾ cup brown sugar
    • 2 teaspoons vanilla
    • ½ cup Robert Rothschild Dark Chocolate Peppermint Dessert Topping
    • 2 eggs, beaten
    • ½ cup cocoa
    • 1-3/4 cups flour
    • ¾ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 cups dark chocolate chocolate chunks
    • crushed peppermint, to garnish (if desired

    1. Preheat oven to 350 degrees.
    2. In a 10" iron skillet, melt butter over medium-low heat. Stir in sugars, vanilla and Dark Chocolate Peppermint Dessert Topping. Remove from heat. Let cool for 5 minutes.
    3. Stir eggs into butter and sugar mixture.
    4. Stir in cocoa, flour, baking soda, and salt until combined. Stir in chocolate chunks.
    5. Bake for 20 minutes, note that the cookie won't be completely set but will continue cooking from carry over heat in the skillet.
    6. Let cool for at least 30 minutes prior to serving. Garnish with crushed peppermint, if desired.
    7. If desired, serve topped with a scoop of vanilla ice cream and additional Dark Chocolate Peppermint Dessert Topping


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