Step aside pumpkin. Peppermint is taking over.
MARTIN’S is embracing peppermint season with limited edition Peppermint inspired creations. You’ll find peppermint ice cream, peppermint whoopie pie mix, peppermint soda (yup), and all sorts of other peppermint goodies for a limited time.
It also happens to be cookie season. I’m a bit lazy when it comes to baking. I have a tiny kitchen and all the various ingredients make a mess everywhere. These rich and delicious peppermint bonbons are fun for the kids to help make aaaaand only have four ingredients.
…and look at them.
I’m always looking for ways my toddler can help out, and he loved eating making these with me.
This recipe makes about 35 bonbons depending on the size and how many of those cookie sandwiches you eat before you start ;)
Ingredients:
- MARTIN’S Limited Edition Peppermint Sandwich Cookies
- 1 box of cream cheese (softened)
- 1 bag of chocolate chips
- Topping (I used MARTIN’S Limited Edition Peppermint Bark)
First you’ll need to ground your cookies into a powder. I used a food processor but you can use a blender, the finer powder the better.
In a large food storage bag pour your cookie powder and softened cream cheese. Close the bag tightly and let the kids mush and squish the bag until it’s all mixed together (if you don’t have kid helpers you can combine the cookies and cream cheese in a food processor until mixed).
Once you have them all mixed together roll your “dough” into small balls and place on a sheet of waxed paper. Refrigerate for about an hour or until they feel solid.
This is the not kid part. You’ll need to melt your chocolate chips.
While you’re melting the chocolate chips your kids can smash the peppermint bark. I recommend placing the bark in a plastic bag and handing over a mallet. That should keep them occupied.
The best way to melt chocolate is in a double broiler. If you don’t have one, don’t worry, I don’t either and it works out just fine. I’ve seen a few ways to fake a double broiler but that has never worked out for me. I always have better luck using a heavy pot, very low heat and a close watch. Chocolate burns easily, so as soon as the chocolate chips begin to melt I remove the heat and stir to get the chips melted evenly.
Using a spoon, roll each of your cookie balls in the chocolate to coat and drop them back onto the waxed paper. While the chocolate is still melted, add your topping to the bon bon.
Back in the fridge for a couple hours (or the freezer if you want to speed up the process) to let the chocolate harden and then your cookies are ready!
You’ll want to store these in the fridge because of the cream cheese. They’re rich, pepperminty and delicious.
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MARTIN’S is a sponsor of Richmondmom and has provided some of their new inspired creations for me to try.
