1/2 cup Nuts ’N More Mint Chocolate Chip Peanut Spread
1/2 cup chocolate chips (optional)
Dark or white chocolate for drizzling
Crushed peppermint candies
Preheat oven to 325° F and line a large baking sheet with parchment paper.
In a large bowl, combine flour, cocoa powder, baking powder, salt and brown sugar and whisk to combine.
In another bowl, combine eggs, melted butter (ensure it is cooled completely before adding to eggs), vanilla and peppermint extract, milk and Mint Chocolate Chip Peanut Spread. Stir until completely smooth and creamy, then pour into the flour mixture and fold into a dough until evenly incorporated.
If using, gently fold in the chocolate chips. Using a 1-inch cookie scoop, drop 6 balls of dough onto the baking sheet, pressing down on each just slightly.
Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Repeat with remaining batter until you have about 1 dozen cookies. Transfer the cookies to a cooling rack and once completely cool, drizzle with dark chocolate, white chocolate, and top with crushed peppermint candies if desired.
Store in an air-tight container for up to one week.