Can you believe we’re a week into December?! Time is whizzing by me at lightning speed ⚡, but I’m so excited! This is my favorite time of year. All of the festive decorations that adorn the streets, and the beautiful lights that hang on the rooftops, make my heart swoon.
But the cookies, oh how the cookies of Christmastime make me jump for joy. I know I’ve said it before, but it’s worth repeating: I LOVE COOKIES! Christmas cookies are their own sort of special though – gingerbread men, pumpkin cookie sandwiches, snickerdoodles, jubilee jumbles, sugar cookies, almond cookies, and so, so many more.
I decided to try something new to kick off my baking extravaganza time (there isn’t even any baking involved in this one!). Normally, I’m not a big fan of chocolate and peppermint. Lately, however, I’ve been feeling much more open to the idea, and may have even craved the dynamic duo :O. As a result, I’ve been drinking a lot of peppermint tea with scoops of cocoa in it ☕💕. And now I’m making little brownie batter truffle bites infused with a splash of peppermint, and covered with white chocolate. They are delightfully rich and perfectly sized. At just a few bites, they give me great satisfaction, without the guilt of an entire brownie. That is, until I realize that I’ve downed four or five…😶
But, I digress. Surely I’m the only one with self-control issues, so you won’t have to worry about it! But, if you do share my forfeited self-control around sweets, I’ve discovered that they disappear readily when served to others 🙌. They make a great addition to any party dessert spread. Plus they’re no-bake, so they are super easy. It’s a win-win-win; quick, easy, and SO delicious!
- 1/4 c butter, melted
- 1 c sugar
- 1/3 c cocoa powder
- 3 T heavy cream
- 3/4 t peppermint extract
- 3/4 c flour
- 1 c chocolate chips (I used a combination of milk, semi-sweet, and dark chocolate)
- 8 oz white chocolate candy coating
- Sprinkles if desired
- In a medium bowl, beat the melted butter and sugar until well combined, then add in the cocoa.
- Beat in the heavy cream and peppermint extract.
- Add in the flour, then the chocolate chips.
- Form into heaping teaspoon sized balls and freeze for at least 30 minutes.
- Melt the candy coating according to the package directions.
- Remove the brownie balls from the freezer and dip each one in the candy coating, covering completely.
- Set on parchment paper and top with sprinkles (Quick! Before they dry!) then enjoy!