2 cups of chocolate chips (Ghiradelli or Enjoy Life for dairy free)
2 TB of shortening (Spectrum or we use Tropical Traditions Palm Oil shortening – order online)
1 package of KinniToos chocolate “Oreos”
1/8 to 1/4 tsp peppermint flavoring (Optional. I use 1/4 tsp of Frontier brand.)
Combine the chocolate chips and shortening in a sauce pan. Heat just until melted. Let cool slightly. Add peppermint flavoring if using.
Coat the cookies in chocolate on all sides using a slotted spoon. Place on a plate or baking sheet that has been covered with parchment paper. We use unbleached parchment paper from Whole Foods or order online (I use the “If You Care” brand).
Place in fridge to cool and set. Store any leftovers in the refrigerator or freezer.
If we have a little chocolate left over, I dip some pretzels in the remainder (we use Glutino gluten free pretzels).
I had some vanilla cookie frosting leftover so I used some to decorate the cookies. You could cut this recipe in half. I have a small squeezy bottle that I used to decorate. I got it with a candy making kit. Works great.
I also took a candy cane and crushed it up to put on top of some of the peppermint cookies. We use TruJoy brand candy canes from Whole Foods or the health food store (around Christmas time).
These melt quickly so store in the fridge or freezer. The peppermint ones are awesome! Reminds me of Girl Scout Thin Mint cookies. I have one child that doesn’t like peppermint so I make him a few with just chocolate before I add the peppermint flavoring.
Feingold Stage 1