Sometimes there are recipes that seem to float from blog to blog and Chocolate Pixies just happens to be one of them. I first saw the recipe on Pam's blog, For the Love of Cooking, and when I glanced at the recipe my eyes stopped...chocolate and peppermint! What could be better, I ask? Break out the mixer! I just happened to have everything on hand!
Pam's recipe is a variation of another Chocolate Pixie recipe that can be found at My Tasty Treasures and Kitchens Are Monkey Business. The recipe sounds equally as delicious but the original does not include peppermint but includes nuts. For me, I am stickin' with the peppermint sans the nuts!
I think the cookies vaporized coming out of the oven! They disappeared so fast...they had a bit of a crunch on the outside and were soft on the inside. They were perfect! I couldn't stop eating them....
Mint Chocolate Pixies
4 1 oz squares of UNSWEETENED chocolate
1/4 cup of unsalted butter
4 large eggs
2 cups of white sugar
2 tsp of vanilla extract
2 tsp of peppermint extract
2 cups of flour
2 tsp of baking powder
1/2 tsp of salt
1/4 cup of powdered sugar
Melt the butter and chocolate in a large glass bowl in the microwave.
Add eggs, one at a time, beating at medium speed. Gradually add the sugar, vanilla, and peppermint extract. Combine flour, baking powder and salt in a bowl - mix thoroughly. Slowly add the flour mixture into the chocolate mixture beating at low speed until well blended. Cover and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 300 degrees. Shape the dough into small balls then roll in powdered sugar. Place the balls on a silpat covered baking sheet.
Bake for 16-18 minutes. Remove from the oven and let cool.
Did you know that it is possible to get a tummy ache from eating too many at once?
It didn't hold me back...