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Chocolate Covered Pink Peppercorn Cookies

2 cups semi-sweet chocolate chips
2 Tbsp. The Spice Hunter Pink Peppercorns
2 ¼ cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup butter
½ cup white sugar
1 cup dark brown sugar
2 eggs
½ tsp. The Spice Hunter Pure Madagascar Vanilla Extract

Melt chocolate chips in a double boiler or a pan set over simmering water. Once smooth, stir in peppercorns and pour onto a large piece of wax paper set on a baking sheet. Use a knife or an offset spatula to spread the chocolate into a thin layer and then place baking sheet into refrigerator until chocolate is hard. Remove from the refrigerator and break into pieces no larger than ½ inch square; set aside. Preheat oven to 375°F. In a medium bowl, combine flour, salt and baking soda. In a large bowl, cream together butter and sugar, add eggs and vanilla, beating until fluffy. Add dry ingredients to wet, stir to combine and then add chocolate pieces to dough. Scoop dough by small spoonfuls onto a baking sheet and bake for 9-12 minutes or to desired doneness.