What’s better than gingerbread cookies,
you ask? Well, hot chocolate peppermint gingerbread cookies with
Dunkin’ Original Hot Cocoa!! I teamed up with Dunkin’ Donuts to bring you
a recipe for the Holidays you won’t be able to resist. When Dunkin’ Donuts reached out to ask me to make a recipe with their hot chocolate, I’m pretty sure I audibly squealed. This is basically a dream collaboration for me, you guys! I go to Dunkin’ Donuts so many times a week I can’t even count. Most of the pink sprinkle donuts in my photos are the DD strawberry frosted ones (which might be my favorite donut ever). Get my recipe below, and make sure to try the mint hot cocoa at Dunkin’ Donuts too, I can’t get enough!
1/2 cup butter
1/2 cup molasses
1 ounce
chocolate
chocolate
2 1/2 cups all
purpose flour
purpose flour
2/3 cup sugar
1 teaspoon
baking powder
baking powder
1/2 teaspoon
baking soda
baking soda
1 teaspoon
ground ginger
ground ginger
1/4 teaspoon salt
1/4 cup Dunkin’
Original Hot Chocolate
Original Hot Chocolate
1 teaspoon
peppermint extract
peppermint extract
Your favorite
frosting
frosting
Rainbow
sprinkles
sprinkles
1. Combine butter, molasses, and chocolate in the top of a double boiler. Heat until chocolate melts. Stir until smooth
2. Sift together flour, sugar, baking powder, baking soda, ginger, and salt. Stir in melted chocolate mixture, Dunkin’ Hot Chocolate, and peppermint extract. Mix well. Chill until firm.
3. Roll out on a floured surface to 1/4 inch thickness. Cut out with round cookie cutters. Place on an ungreased cookie sheet.
4. Bake at 375 degrees Fahrenheit for 10 minutes.
5. Put frosting in between the two cookies to form a sandwich and roll in rainbow sprinkles.
6. Dip in Dunkin’ Hot Chocolate for an even more chocolate taste!
