The Schmidty Wife

real fresh food for real fun families

Chocolate Mint Crunch Bar

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This post is sponsored by Barlean’s. All opinions and writings are 100% mine own. I partner with Barlean’s because I believe in their products and their mission, pathway to a better life.

Dark chocolate with mint and rice crispy cereal along with Barlean’s Chocolate Mint Seriously Delicious CBD makes a delicious Chocolate Mint Crunch Bar perfect for treating yo’ self!

This post may contain Affiliate Links.

Chocolate Mint Crunch Bar broken into pieces and stacked to show the crispy inside

Chocolate Mint Crunch Bar with Barlean’s Seriously Delicious CBD

I am a huge fan of Barlean’s Lemon Drop Seriously Delicious CBD, especially when I make a batch of my Lemon Whipped Greek Yogurt! So when I got a chance to try Barlean’s Chocolate Mint flavor recently I was very excited!

To me the Chocolate Mint flavor of the Seriously Delicious CBD is a serious ‘Treat Yo’ Self’ flavor! So when I went to incorporate it into a recipe I wanted something that embodied ‘me time’.

So with that in mind I went straight to chocolate. I wanted a treat that I could snack on once I finally got to sit down and relax at the end of the night.

As I thought about the chocolate aspect I quickly thought about how the emulsified texture of the Seriously Delicious CBD would combine with dark chocolate to make the perfect chocolate bar. Barlean’s patented process is designed for superior absorption, it turns the nutritional oils into a creamy treat that have an amazing smooth texture. To read more about Barlean’s unique process head here.

Seriously Delicious Chocolate Mint CBD being poured onto a spoon showing smooth texture

So with that I mind I settled on a mix-in of crispy rice cereal to bring some fun texture to my treat along with just a little extra mint extract to play up the flavors. So before you know it I had the perfect 4-ingredient CBD and chill treat!

And not only is it easy to make did you know that Chocolate and CBD are a ‘match made in Heaven’? Hop over to Barlean’s CBD Blog to read more, but essentially both foods contain Anandamide (AEA) or what people commonly refer to as the ‘Bliss Molecule’! It is interesting stuff, so click that article to learn more about it!

a bottle of Seriously Delicious Chocolate Mint CBD hemp oil on a wooden table

How to make Chocolate Mint Crunch Bar

You will need 4 simple ingredients:

  • Dark Chocolate Bar: Most normal dark chocolate bars will come in a 3.5 ounce size, so will just need to grab one of those. I recommend 70% dark chocolate but depending on your preference you could go to 80% or even 90%. I prefer using Lindt.
  • Peppermint Extract: Just a little to add to the mint flavor, I just use 1/4 teaspoon although if you really love mint flavor you could use up to 1/2 teaspoon.
  • Chocolate Mint Seriously Delicious CBD: Get it here: Shop Barlean’s CBD at Anavii Market –> And right now you can save 15% off of Seriously Delicious CBD (both Chocolate Mint & Lemon Drop flavors). Offer valid until April 1, 2020. Just use code: SeriouslyDelicious15
  • Crispy Rice Cereal: You can use the easy to find name brand for this recipe or check the health food section of your store for a low-sugar and/or brown rice version, any way it will be delicious!
the 4 ingredients needed to make Chocolate Mint Crunch Bar

Now let’s see how easy it it!

To start you will want to line a sheet pan with parchment or wax paper.

In a microwave safe measuring glass or bowl break the chocolate bar into little pieces. Transfer to the microwave. Microwave 60 seconds. Stir the chocolate really well. Now microwave in 10 second intervals mixing really well inbetween times until chocolate is fully melted and no longer has any lumps, this usually takes 20-30 seconds.

The first step to making Chocolate Mint Crunch Bar, melting the chocolate in a microwave safe bowl

Add peppermint extract and Chocolate Mint Seriously Delicious CBD to the chocolate, mix well to combine.

Seriously Delicious Chocolate Mint CBD on a spoon

Stir in the crispy rice cereal until completely coated and mixed in.

Transfer the chocolate mixture to the lined sheet pan. Spread the chocolate out into an even layer, the thicker it is the longer it will take to set. Transfer the sheet pan to the refrigerator.

the last step in making Chocolate Mint Crunch Bar, mixing in the crispy cereal and transferring to a sheet pan to chill

Chill until set, about 10-15 minutes depending on thickness. Use a sharp knife to break into pieces. Keep any extras in an airtight container in the fridge.

Chocolate Mint Crunch Bar cut into many pieces on a piece of parchment paper with mint leaves tossed around
Chocolate Mint Crunch Bar broken into pieces and stacked to show the crispy inside
Yield: 4 servings

Chocolate Mint Crunch Bar

Chocolate Mint Crunch Bar broken into pieces and stacked to show the crispy inside

Dark chocolate with mint and rice crispy cereal along with Barlean's Chocolate Mint Seriously Delicious CBD makes a delicious Mint Crunch Bar perfect for treating yourself!

Prep Time 5 minutes
Rest Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 (3.5oz) Dark Chocolate Bar (70% recommended)
  • 1/4 teaspoon peppermint extract
  • 4 teaspoons Chocolate Mint Seriously Delicious CBD
  • 1/2 cup crispy rice cereal*

Instructions

  1. Line a sheet pan with parchment or wax paper.
  2. In a microwave safe measuring glass or bowl break the chocolate bar into little pieces. Transfer to the microwave. Microwave 60 seconds. Stir the chocolate really well. Now microwave in 10 second intervals mixing really well inbetween times until chocolate is fully melted and no longer has any lumps, this usually takes 20-30 seconds.
  3. Add peppermint extract and Chocolate Mint Seriously Delicious CBD to the chocolate, mix well to combine. Stir in the crispy rice cereal until completely coated and mixed in.
  4. Transfer the chocolate mixture to the lined sheet pan. Spread the chocolate out into an even layer, the thicker it is the longer it will take to set.
  5. Transfer the sheet pan to the refrigerator. Chill until set, about 10-15 minutes depending on thickness. Use a sharp knife to break into pieces. Keep any extras in an airtight container in the fridge.

Notes

*You can use the easy to find name brand cereal for this recipe or check the health food section of your store for a low-sugar and/or brown rice version

You can use a double broiler on the stovetop if you do not want/have a microwave.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 98Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 31mgCarbohydrates: 12gFiber: 0gSugar: 9gProtein: 1g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Desserts

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Easy & Healthy Chocolate Hummus

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I figured out the trick to get the BEST Chocolate Hummus in the world, so smooth and creamy. The trick is all in the bean, and guess what its not a chickpea, its Great Northern Beans. With just 4 simple ingredients you will have amazing chocolate hummus in no time. Plus a section on what to eat with chocolate hummus, this is a dessert hummus recipe you’ll go back to again and again.

This post may contain Affiliate Links.

healthy best chocolate hummus in a white bowl sprinkled with chocolate shavings and slices of strawberries

Chocolate Hummus Recipe

When I was pregnant with my second son Fred I ate chocolate hummus like it was going out of style during my first trimester. Funny enough I thought at that point I had really figured out the key to chocolate hummus, but as time would tell I didn’t, until now.

Just a few weeks ago I unlocked the trick to the best chocolate hummus ever and there is no looking back. The trick?

Great Northern Beans. 

I took a note from my Roasted Garlic White Bean Hummus, thinking about the seriously smooth consistency that the great northern beans gave to the dip and I knew I had to make a chocolate version.

BEST IDEA EVER.

It came together quick. Now if you are a hummus purest, I shouldn’t technically be calling this a hummus, BUT in the dessert hummus category I feel like the rules change and so I am officially announcing this hummus. So lets take a look at these simple ingredients and how to make chocolate hummus. 

the four ingredients for chocolate hummus, great northern beans, cocoa powder, peanut butter, and maple syrup

Chocolate Hummus Ingredients

First off, Great Northern Beans. Like I said above we are ditching the chickpeas or black beans that you find most dessert hummus and switching it out for the much milder Great Northern Bean.

Great Northern beans are perfect for a chocolate hummus because they are soft skin, a smooth inside, and a mild flavor which tends to take on the flavors of the dish. So if you want smooth and delicious isn’t great northern beans the obvious choice?

Now because these beans aren’t as common place as chickpeas or black beans you might be able to get away with using a navy bean instead but the skin on a navy bean might be a little tougher than that of a great northern beans. but if you are in a pinch it should work.

Next up 100% Peanut Butter. In my mind when I was developing this recipe I was thinking that peanut butter would basically be the replacement for the usual tahini. It would provide the same texture but be a better flavor for chocolate as opposed to tahini. 

I strongly recommend using 100% peanut better here because of the consistency of a natural peanut butter is very different than one with added ingredients. If you are up for making your own check out my How To Make 100% Peanut Butter post! 

Next is the cocoa powder. Regular good old baking cocoa powder works great here. And if you are feeling it I think that a dark chocolate cocoa powder would also be incredible.

To sweeten it just a little pure maple syrup plays off the rest of the flavors perfectly, along with a pinch of sea salt. That’s right a pinch of sea salt will actually make the dessert hummus taste better!

Lastly for consistency I do recommend adding a few tablespoons of water at the end.

That is it, simple right? You might even have everything you already need in your pantry!

bowl of chocolate hummus with chocolate shavings and strawberries

Is Chocolate Hummus Healthy?

Yes. I mean healthy is a relative term, which means healthy means something different to everybody but in my opinion I think most people would consider this recipe of chocolate hummus healthy. 

The base of this hummus is great northern beans which are high in fiber, are an excellent source of folate, and are high in healthy minerals lie manganese. 

100% peanut butter is a much healthier option than using a processed peanut butter full of added sugars and preservatives, so if you are using a peanut butter with added sugars this will change the nutrition a bit. But peanut butter is a great source of protein!

Cocoa powder is full of natural antioxidants!

And by skipping the processed sugar and using maple syrup that is full of nutrients like calcium and potassium. Maple syrup is also has a lower glycemic making it a better option than cane sugar. 

So over all there are many attributes that would make chocolate hummus healthy!

How to make Chocolate Hummus

To start you will want to make sure that your beans are drained and rinsed really well. I love my little colander like this one for recipes like this. 

ingredients in a food processor ready to be blended into hummus

Add your great northern beans, peanut butter, cocoa powder, maple syrup, and dash of sea salt to a food processor.

Start the food processor. As things start to become smooth drizzle water 1 tablespoon at a time until a smooth spreadable consistency. I usually use 2 tablespoons but 3 will give it a thinner consistency. 

just blended chocolate hummus in a food processor

Continue to processes until everything is smooth. Serve immediately, it is best at room temperature. 

What to eat with chocolate hummus

  • Fruit! Strawberries are the best with chocolate hummus hands down. My next fruit suggestions would be apple slices or spread it on a banana.
  • Pretzels
  • Graham Crackers
  • Sweet pita chips
  • Spread on a warm piece of toast (trust me on this one, makes the best breakfast!)
  • Spread on a rice cake and top with fruit

Turns out there is quite a bit that goes well with chocolate hummus! 😉

overhead shot of a bowl of chocolate hummus with chocolate shavings and strawberries
a kids hand reaching for a strawberry in a bowl of chocolate hummus
a hand holding a strawberry with a scoop of chocolate hummus on the end

You might also like:

Yield: 1.5 cups

Chocolate Hummus

healthy best chocolate hummus in a white bowl sprinkled with chocolate shavings and slices of strawberries

this delicious and easy to make dessert hummus feaetures simple ingredinets like Great Northern Beans, Peanut Butter, and Chocolate to make a perfect snack or dessert chocolate hummus

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 (15oz) can great northern beans, drained & rinsed well
  • 3 tablespoons 100% peanut butter
  • 1 tablespoon cocoa powder
  • 1 tablespoon maple syrup
  • dash of sea salt
  • 2-3 tablespoons water

Instructions

    1. Add great northern beans, peanut butter, cocoa powder, maple syrup, and dash of salt to a food processor.
    2. Start food processor. As things start to become smooth drizzle water 1 tablespoon at a time until a smooth spreadable consistency.
    3. Once everything is smooth transfer to a bowl to serve. Serving suggestions, great with fruits like strawberries and apples, spread on bananas, dip for graham crackers, and amazing on a slice of warm toasted bread.

Notes

No one would ever be mad if you garnish this with choclate shavings or chocolate chips.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 141Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 59mgCarbohydrates: 16gFiber: 4gSugar: 4gProtein: 7g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Snacks

If you enjoyed this recipe or any of my others let me know by using #theschmidtywife on social media!

And make sure you are following me on Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

Chocolate Peanut Butter Black Bean Muffins

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YES! CHOCOLATE PEANUT BUTTER BLACK BEAN MUFFINS!

This is such a fun exciting recipe I promise, but before we get to the recipe I am going to get a little personal real quick, so if you are just looking for a delicious healthy chocolate muffins recipe go ahead and just scroll down to the recipe card 😉

So this is my first recipe back after my ‘maternity leave’. Well my self created maternity leave that is. I have actually been really excited to get back to my recipes and blog posts, and that makes me soo excited. Why!?! Because you guys I think I finally found my true passion!

After Archie was born, I hated that I had to go back to work at my office job. I spent my whole maternity leave thinking about how much I didn’t want to go back, how I just wanted to stay with my baby. And then when I got back I didn’t feel supported and I felt out of place. Well somehow in this beautiful world after only 3 months back at work when Archie turned 6 months I was able to quit my job, I was overjoyed.

Sure that meant moving across country (again) so my husband could start a new job but I was so excited to not be stuck at a desk anymore and I had the opportunity to make something for myself while staying with my son.

So fast forward 2 years I have a happy husband, a smart toddler, a healthy newborn, and I am self employed with my own blog I created. Talk about living the dream.

So why am I bringing this up? Because finding your passion is so exciting and I just needed to share how much I deeply appreciate every single one of you reading this right now. It has been such a difference this time around with Fred. He is healthy and I am enjoying every second of his presence and being at home with my boys, while at the same time I am excited to ‘get back to work’. I have been itching to get my camera back out and let my recipes I have been working on be shared.

So basically what I am saying if you aren’t happy with what you are doing, try to find a way that you can be! It will make such a difference in your life 🙂

I could literally gush on and on about this but I do realize you want to learn more about this AMAZING Chocolate Peanut Butter Black Bean Muffins.

So these are actually super easy to make, my 2 year old even loves to help, and because these are ‘healthier’ I don’t feel super guilty when he tries to eat them all. Everything is loaded into the food processor (or high power blender) and mixed into a chocolatey batter, easy peasy! You can then have fun with them by adding extra peanut butter and chocolate on top!

So besides being easy let’s talk why.

So black beans are a weird but excellent substitute to flour, so whether you are just trying to watch your refined flour intake, are gluten free, or looking for a healthier option black beans are great. Plus it’s super fun trying to make people guess what the secret ingredient. I personally love how black beans are high in fiber so we can eat these for breakfast (yes chocolate for breakfast, no judgment please) and they keep us feeling fuller than a traditional muffin.

I honestly have been making these weekly the past 2 months and I don’t see myself stopping anytime soon. So chocolatey and healthy, you better grab a can of black beans and get baking 😉

Muffin pan full of Chocolate Peanut Butter Black Bean Muffins

overhead shot of black bean muffins in colorful muffin liners

black bean muffin opened up to show insides

TIPS & TRICKS:

• You’ll need a food processor or high powdered blender to make these muffins

• Plain greek yogurt or just plain yogurt both work in this recipe, a yogurt with a higher fat content works best (whole milk)

• To keep sugar and chemicals in check use 100% natural peanut butter, check out my post on How To Make 100% Peanut Butter if you don’t already have some at home

• I love love love my silicone muffin liners that you see in the pictures, I mentioned I wanted some to my husband and he pulled through on my last birthday and spent big money (like $6 hahaha) and got some for me. Mine are actually the AmazonBasics Reusable Silicone Baking Cups and I would highly recommend them!

Yield: 12 muffins

Chocolate Peanut Butter Black Bean Muffins Recipe

Chocolate Peanut Butter Muffins in a tin with milk on the table

delicious chocolate and peanut butter muffins made with black beans instead of flour

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 15 ounces can black beans, drained and rinsed
  • 1/2 cup old fashioned or quick oats
  • 2 eggs
  • 1/4 cup plain greek yogurt
  • 1/4 cup 100% natural peanut butter (plus more for topping)
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 tablespoons cocoa powder
  • 1/2 cup semi-sweet chocolate chips (plus more for topping)

Instructions

  1. Preheat oven to 350º F. Line muffin tin with muffin liners*.
  2. Add oats to food processor (or high powdered blender). Blend for 20-30 seconds to break up oats.
  3. Add black beans, eggs, yogurt, peanut butter, sugar, vanilla, baking powder, salt, and cocoa powder to food processor. Blend together for 45-60 seconds (will depend on the power of your machine you are using) until you have a nice and smooth batter, ensuring the beans are blended smooth into the rest of the ingredients. 
  4. Stir in your chocolate chips to the batter. 
  5. Evenly distribute the batter into 12 muffins filling each muffin about 3/4 of the way full. 
  6. If you want to top your muffins with extra peanut butter and/or chocolate chips now is the time. To make peanut butter swirls, and a few drops across the top of the muffin and swirl together with a tooth pick. And add a few chocolate chips on top of each muffin as desired. 
  7. Place in the middle rack of the oven and bake 13-15 minutes. A toothpick should come out of the center with a few moist crumbs. Allow muffins to cool completely before eating. Store muffins in the refrigerator.

Notes

*I highly recommend using liners for these muffins, even if you generously grease the pan they still can be hard to get out of the pan. I love my silicone muffin liners, for a few dollars they are so useful.

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 158.51Total Fat: 6.26gSaturated Fat: 2.37gCholesterol: 27.5mgSodium: 118.4mgCarbohydrates: 22.16gFiber: 3.58gSugar: 9.06gProtein: 5.75g

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Baking

Chocolate Peanut Butter Black Bean Muffins Pinterest Pin #healthymuffins #muffins #blackbeanmuffins #chocolatemuffins #chocolatepeanutbutter
Chocolate Peanut Butter Black Bean Muffins Pinterest Pin #muffins #blackbeanmuffins #chocolatepeanutbutter #healthymuffins

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more muffin recipes? Check out my Banana Foster filled Banana Muffins, Healthy Sweet Potato Oatmeal Muffins, or my Pumpkin Bran Muffins. 

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

Strawberry Chocolate Sweetheart Smoothie

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Smoothies can be such a fun snack, including this Strawberry Chocolate Sweetheart Smoothie! With Valentine’s Day around the corner my eyes are on all of the chocolate treats at the store so to avoid the extra sugary treats I break out this smoothie.

What pairs better than chocolate and strawberries? Not much! So why not blend it into a delicious smoothie 🙂 With plenty of strawberries and chocolate this smoothie is made complete with a banana, honey, and milk.

Now I like this smoothie on the thicker side because it reminds me more of a chocolate milkshake than a fruit smoothie so I only use 1/2 cup of milk, if you want your smoothie a little thiner and more milk or ice. Either way it is a delectable smoothie to share with your sweetheart this upcoming Valentine’s Day.

strawberry chocolate smoothie with heart shaped strawberries stuck in the side

close up of strawberry chocolate smoothie with heart shaped strawberries

overhead view of strawberry chocolate smoothie

TIPS & TRICKS:

• Frozen strawberries are the key to keeping a nice consistency in this smoothie plus I find they are a better buy during the winter months but it is fun to buy fresh strawberries to garnish the smoothie if you prefer

• Wanting to make cute little strawberry cutouts? Carefully slice the strawberries thin, using the center slices (the pointer the tip the better) very carefully carve a heart shape into the top to form a heart. Fill the glass up halfway with the smoothie, with the bottom of the strawberry resting on the smoothie stick the strawberry heart to the side of the glass. Once all of your strawberries are stuck in place carefully fill up the glass the rest of the way with the smoothie.

• If you are feeling really naughty this Valentine’s Day add some chocolate chips to the top of your Strawberry Chocolate Sweetheart Smoothie 😉

Yield: 1 smoothie

Strawberry Chocolate Sweetheart Smoothie

2 strawberry chocolate smoothies, strawberries stuck like hearts in the side of the smoothie

a healthy breakfast, dessert, or snack for that someone special starring chocolate and strawberries

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup frozen strawberries
  • 1 banana*
  • 3 teaspoons cocoa powder
  • 2 teaspoons honey
  • 1/2 cup milk (I use cow's milk but any type should work)

Instructions

  1. Add all ingredients to a blender. Blend until smooth. Serve immediately.

Notes

*a fresh banana works well here, a frozen banana will give your smoothie more of a 'nice cream' consistency (which is amazing if you are looking for a delicious dessert, just add a tad more milk). Also, you may also use fresh strawberries but you will need to add a handful of ice cubes and it will change the consistency slightly.

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 284.74Total Fat: 5.25gSaturated Fat: 2.85gSodium: 58.29mgCarbohydrates: 60.64gFiber: 8.15gSugar: 38.8gProtein: 6.84g

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Drinks

Strawberry Chocolate Sweetheart Smoothie Pinterest Pin #smoothie #strawberry #chocolate #strawberrychocolate #valentinesday

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more smoothie recipes? Check out my Banana Oatmeal Breakfast Smoothie, Orange Ginger Sunshine Smoothie, or my Chocolate Avocado Smoothie.

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

Chocolate Peppermint Crinkle Cookies

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A peppermint twist on this classic holiday cookie, this recipe for Chocolate Peppermint Crinkle Cookies results in a spectacular cookie. With a beautiful crinkle and sugary shell on the outside makes way for a moist and chocolate packed middle. Friends, family, and you won’t be able to stop eating them!

This post may contain Affiliate Links.

A bunch of chocolate peppermint crinkle cookies spread out over powdered sugar covered parchment paper with bits of crushed candy canes as garnish.

This post was originally published 11/17/2017 and updated 12/08/2021 with new photos and more information in the post, recipe remains the same.

Homemade Chocolate Peppermint Crinkle Cookies

When brainstorming what sort of Christmas cookies I wanted to develop this year chocolate was a no brainer. In the past I haven’t always necessarily been a chocolate person… I know I know… but this second pregnancy has me wanting chocolate nonstop. I haven’t had a ton of cravings this time around, besides wanting things a little spicier the only thing I have been craving is chocolate. So I decided to use this craving to my advantage and work on developing these delicious Chocolate Peppermint Crinkle Cookies.

I wanted to give these classic cookies a fun holiday time twist so I decided what better then peppermint!

So for these crinkle cookies I wanted to make them the very best so I took a step from the America’s Test Kitchen Book. To get an amazing crinkle and outside texture I roll the batter in granulated sugar first and then the classic powdered sugar. I find this little tip to make the crinkle cookies ten times better, the granulated sugar gives the cookies almost a crunchy shell on the outside avoiding the whole cookie from being to soft and falling apart.

So aside from my sugar rolling trick to make these cookies really stand out I did a few other things. You will notice I use double chocolate because well why not!? I start with the classic unsweetened cocoa powder and then add more dark chocolate! I choose to use a darker chocolate baking bar (Ghirardelli 70% Cacao Baking Bar to be exact) because I like the dark chocolate flavor mixed with peppermint.

Speaking of peppermint I choose to give these crinkle cookies a twist and go with a peppermint flavor. And they do not disappoint! I only use 1 teaspoon so you can definitely taste and smell the peppermint but it is not over powering as you are eating your cookie.

Lastly I use all brown sugar in this recipe for moisture content. Brown sugar keeps these cookies moist and soft. I would almost compare these cookies to little brownies in the sense that they hold on to their softness really well!

So now that I have given you about 100 reasons (100 right??) on why these Chocolate Peppermint Crinkle Cookies are amazing it is time to get making them yourself. I do have a video for this recipe that you can see below to help you make them! So happy baking and even happier taste testing!

Close up of a chocolate peppermint crinkle cookie sitting on parchment paper garnished with crushed candy canes.

Ingredients

  • All Purpose Flour
  • Unsweetened Cocoa Powder
  • Baking Powder
  • Baking Soda
  • Salt
  • Brown Sugar
  • Eggs
  • Peppermint Extract
  • Dark Chocolate (70% baking bar)
  • Cold Butter, unsalted 
  • Granulated Sugar
  • Powdered Sugar (Confectioners)

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make chocolate peppermint crinkle cookies laid out on a table top.

Instructions

Preheat the oven to 325º F. Line 2 cookie sheets with parchment paper.

In a medium mixing bowl stir together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Before and after of the dry ingredients in a bowl and then all mixed together.

Add brown sugar, eggs, and peppermint extract to a large mixing bowl. Whisk until light and frothy.

Before and after of the wet ingredients in a bowl and then mixed together to make chocolate peppermint crinkle cookies.

Cut the butter into tablespoons and add to a microwave safe bowl. Add the chocolate bar broken into small pieces in with the butter. Microwave for 30 seconds, and stir well. Microwave an additional 15 seconds and stir again. Continue microwaving in 15 second increments stirring in between microwaving until fully melted. Be careful to not over heat your chocolate, giving a good stir at each break helps it melt faster and easier. (In TOTAL it usually only takes me between 1 minute to 1 minute and 15 seconds for my chocolate to be melted.)

Collage showing the chocolate and butter before being melted and after being melted together before adding it to the cookies.

Add the melted chocolate to the wet ingredients. Stir together.

Collage showing the melted chocolate being mixed in with the wet ingredients to make chocolate peppermint crinkle cookies.

Stir the dry flour mixture into the wet ingredients. Once fully combined let the batter rest for 15 minutes. Before resting the batter will almost seem like brownie batter, allowing it to rest will thicken it allowing it to be rolled.

Collage showing adding the dry ingredients to the wet ingredients to make the dough for chocolate peppermint crinkle cookies.

While batter is resting add the granulated sugar to a plate and the powdered sugar to another plate.

Once the batter has set use a tablespoon to scoop the batter. Drop a tablespoon of the batter onto the plate of granulated sugar (use a spoon or small spatula to help plop it into the sugar). Roll the batter in the granulated sugar, forming a ball.

Transfer the batter ball onto the powdered sugar plate and roll to cover. Transfer to the parchment paper. Repeat until the batter is gone, making about 24 cookies, 12 per cookie sheet.

Collage showing the chocolate peppermint crinkle cookies being hand formed by scooping the batter into granulated sugar, making a ball and then rolling in powdered sugar.

In two batches bake for 12 minutes, the cookies will look raw in the cracks when done. Leave on cookie sheet to cool. Enjoy.

Before and after collage of chocolate peppermint crinkle cookies being baked on a sheet pan.
Overhead view of a black and white chocolate peppermint crinkle cookie on a piece of parchment paper garnished with bits of red and white candy canes.

tips, tricks and questions

DO NOT skip the resting period, it will make it near impossible to roll out your cookies if you don’t give it time to thicken and set.

Getting the batter out onto the sugar can be a little difficult (especially the first few), by scooping a slightly heaping tablespoon I find using a spoon or mini spatula to plop it out of the tablespoon onto the granulated sugar works best. And as you cover the batter in the granulated sugar it will become extremely easy to roll into a ball.

For my chocolates I use Hershey’s 100% unsweetened cocoa powder and Ghirardelli 70% Cacao Baking Bar, I find using good quality chocolates like these in the cookies really makes for a superior cookie.

Sheet pan covered in parchment paper with black and white chocolate peppermint crinkle cookies spread out garnished with bits of candy canes.

If you like this Chocolate Peppermint Crinkle Cookies Recipe you might also like:

Yield: 24 cookies

Chocolate Peppermint Crinkle Cookies

Close up of a chocolate peppermint crinkle cookie sitting on parchment paper garnished with crushed candy canes.

One of the BEST classic holiday cookies to make! Chocolate Crinkle Cookies with a Peppermint twist! Moist and soft on the inside with a perfect sugary shell on the outside, keep this recipe bookmarked because everyone will want it!

Prep Time 25 minutes
Cook Time 12 minutes
Additional Time 13 minutes
Total Time 50 minutes

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups packed brown sugar
  • 3 eggs
  • 1 teaspoon peppermint extract
  • 4 ounces dark chocolate (70% baking bar)
  • 4 tablespoons cold butter, unsalted
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar (confectioners)

Instructions

  1. Preheat oven to 325º F. Line 2 cookie sheets with parchment paper.
  2. In a medium mixing bowl stir together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Add brown sugar, eggs, and peppermint extract to a large mixing bowl. Whisk until light and frothy.
  4. In a microwave safe bowl add the butter, cut into tablespoons and the chocolate bar broken into small pieces. Microwave for 30 seconds, and stir. Microwave an additional 15 seconds and stir again. Continue microwaving in 15 second increments stirring in between microwaving until fully melted. Be careful to not over heat your chocolate, giving a good stir at each break helps it melt faster and easier. (In TOTAL it usually only takes me between 1 minute to 1 minute and 15 seconds for my chocolate to be melted.)
  5. Add the melted chocolate to the wet ingredients. Stir together.
  6. Stir the flour mixture into the wet ingredients. Once fully combined let the batter rest for 15 minutes. Before resting the batter will almost seem like brownie batter, allowing it to rest will thicken it allowing it to be rolled.
  7. While batter is resting add the granulated sugar to a plate and the powdered sugar to another plate.
  8. Once batter has set use a tablespoon to scoop the batter, drop the tablespoon of batter onto the plate of granulated sugar (use a spoon or small spatula to help plop it into the sugar). Roll the batter in the granulated sugar, forming a ball.
  9. Transfer the batter ball onto the powdered sugar plate and roll to cover. Transfer to the parchment paper. Repeat until the batter is gone, making about 24 cookies, 12 per cookie sheet.
  10. In two batches bake for 12 minutes, the cookies will look raw in the cracks when done. Leave on cookie sheet to cool. Enjoy.

Notes

adapted from America's Test Kitchen Cookbook

Do NOT skip the resting period, it is important for the consistency of the cookies!

Getting the batter out onto the sugar can be a little difficult (especially the first few), by scooping a slightly heaping tablespoon I find using a spoon or mini spatula to plop it out of the tablespoon onto the granulated sugar works best. And as you cover the batter in the granulated sugar it will become extremely easy to roll into a ball.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie
Amount Per Serving: Calories: 146Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 91mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 2g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Desserts

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Chocolate Avocado Smoothie

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This Chocolate Avocado Smoothie is full of super foods and tastes delicious! Easy to make, dairy free, and super chocolatey you will love it!

It is the beginning of 2017, so how are everyone’s New Year Resolutions going? I personally have never been a New Years person and have never made a New Years Resolution. To me time is just way to cyclical, it is weird to me that people feel the next day is going to be entirely different because the calendar year has changed. But just because I am not a New Years person does not mean I don’t think people who have goals to be healthier, more organized, and nicer are wrong for doing so. It is very noble to have a goal to make you a better person, I just don’t see it as something that necessarily has to happen in January. With that being said I do believe in trying to get back to healthier eating in January, not because of the New Year but because I always gain weight over the Christmas season. I know I am not the only one who gets carried away with cookie baking, holiday flavored treats, and huge delicious meals. So in the spirit of trying to get healthier I have a delicious smoothie to share with you today, a Chocolate Avocado Smoothie.

If you have never thought of putting avocado into a smoothie and especially mixing avocado with chocolate you are just going to have to trust me on this one and try it. The avocado makes an unbelievably smooth and creamy texture base, plus avocados are full of good fats and fiber to keep you full and focused. In addition to avocados this smoothie has bananas, coconut milk, cocoa powder, and optional honey. The bananas add plenty of health benefits as well with tons of vitamins such as, B6, manganese, C, and of course potassium. I chose coconut milk honestly because I like that flavor it brings to the smoothie (so really you can use any milk of your choosing) but coconut milk just like avocados are full of healthy fats which can help keep you full longer. While cocoa as long as it is raw has health benefits, chocolate is delicious so that is why I choose a chocolate smoothie. And I consider the honey in this smoothie as optional because if you have a very ripe banana you might not need it or if you are avoiding sugars you can leave it out and still have a delicious smoothie. These ingredients are tossed into a blender and blended until smooth, and that is a Chocolate Avocado Smoothie. Enjoy your delicious smoothie and I wish you luck with all of your New Years Resolutions 😉

Chocolate Avocado Smoothie

glass full of chocolate avocado smoothie with a blue straw

Yield: 2 Servings

Chocolate Avocado Smoothie

glass full of chocolate avocado smoothie with a blue straw

This chocolate-y avocado based smoothie is the perfect healthy treat in smoothie form.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 bananas
  • 1 large avocado
  • 1 cup coconut milk
  • 1 tablespoon cocoa powder
  • 1 tablespoon honey (optional)

Instructions

  1. Add banana, avocado, coconut milk, cocoa powder, and honey to blender.
  2. Blend on high for about 1 minute until everything is smooth.
  3. Serve immediately.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 531Total Fat: 39gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 23mgCarbohydrates: 49gFiber: 10gSugar: 24gProtein: 6g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Drinks

If you enjoyed this recipe or any of my others let me know by using #theschmidtywife on social media!

And make sure you are following me on Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more smoothie recipes? Check out my Banana Oatmeal Breakfast Smoothie or my Sunshine Smoothie. 

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Chai Spiced White Hot Chocolate 

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Happy November! How was everyone’s Halloween? I hope it was full of tricks and treats! This year was Archie’s first year to trick or treat and it was so much fun. Archie dressed up like Dwight Schrute from The Office and Matt & I dressed up as Jim & Pam, the costumes were about 10 years past their prime but I didn’t even care (although everyone thought that Archie was Harry Potter?!??). So after a fun weekend of Halloween festivities November is here but I am not sad. I am not sad about November because November holds the best of both worlds, fall and holiday flavors. Pumpkin and apples are still relevant but it is acceptable to start with peppermint and gingerbread, see the best of both worlds. Much like today’s recipe I am sharing with you Chai Spiced White Hot Chocolate. I feel like Chai is so prevalent during late fall, those warm spices make anything taste better. And Hot Chocolate is an obvious choice this time of year, as it is getting colder and a warm cup of chocolate sounds like perfection. So I married the two, Chai Spiced White Hot Chocolate, you’re welcome.

Let me tell you this beverage is super rich but oh so yummy. This Hot Chocolate actually has me excited for snow because I know it will be the perfect ending to a day outside in a winter wonderland. The white chocolate is so decadent, the chai spices are so warm, and it is so easy to make. First you simmer the spices together, then it is as simple as adding the sugar, milk, and chocolate. This recipe makes two large drinks or 4 small drinks, like I said it is rich so I recommend 4 little ones 🙂 And if you are looking for more chai spiced beverages check out my Pumpkin Spice Chai Latte. I hope as the days of November are getting colder you and your families are staying warm and cozy, enjoy your Hot Chocolate!

Chai Spiced White Hot Chocolate

Chai Spiced White Hot Chocolate

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Yield: about 18 ounces

Chai Spiced White Hot Chocolate 

Chai Spiced White Hot Chocolate 

a decadent warm beverage with fresh chai flavors and sweet white chocolate

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 thin slices of fresh ginger
  • 4 green cardamom pods, crushed
  • 1 2-inch cinnamon stick
  • 2 whole star anise
  • 1 cup water
  • 1 1/2 cups milk
  • 2 tablespoons packed brown sugar
  • 3/4 cup white chocolate chips

Instructions

  1. In a small saucepan add ginger, cardamon, cinnamon, star anise, and water. Bring water to boil and then reduce to simmer. Simmer uncovered for 10 minutes.
  2. Add brown sugar and whisk until fully dissolved.
  3. Reduce the heat to low. Add milk to saucepan. Let milk heat up for 2-3 minutes.
  4. Add white chocolate and whisk until melted. Heat beverage to preferred temperature (but DO NOT let boil). Remove all spices (I like to keep the cinnamon and star anise for garnish). Serve immediately, sprinkle with cinnamon.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 475Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 28mgSodium: 160mgCarbohydrates: 57gFiber: 0gSugar: 48gProtein: 10g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Drinks

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

Zucchini Chocolate Chip Baked Donuts

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Baked Zucchini Donuts made with whole wheat flour, no-refined sugar, and chocolate. A perfect breakfast for a summery weekend morning!

stack of 3 Zucchini Chocolate Chip Baked Donuts with milk

‘Tis the season….for ZUCCHINI! This time of year fresh zucchini is everywhere, your home garden, the farmers market, your csa, the grocery store, zucchini is here in abundance. So with this abundance of zucchini we round up our favorite bread, baked, and grilling recipes. Well this summer I have one more recipe for you to make with your zucchini stash, Zucchini Chocolate Chip Baked Donuts!

Pairing together the classic zucchini and chocolate goodness, using greek yogurt to bake it together into a super moist tasty donut. You will need a donut or mini donut pan for this recipe (or make them in a muffin tin) if you don’t have a donut pan yet you should get one, baked donuts are so simple to make and homemade donuts impress everyone, its a win win! So lets gather up all of the zucchini and get baking!

batter for zucchini donuts on a whisk
batter for Zucchini Donuts in donut tin before baking
baked Zucchini Donuts in the donut tin just freshly baked out of the oven
Zucchini Chocolate Chip Baked Donuts sitting on a cooling rack with chocolate drizzle
Yield: 18 mini donuts or 8 donuts

Zucchini Chocolate Chip Baked Donuts

Zucchini Chocolate Chip Baked Donuts

warm and moist homemade baked zucchini donuts with chocolate chips

Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes

Ingredients

  • 2 large eggs
  • 1/4 cup coconut oil melted & cooled
  • 1/4 cup maple syrup
  • 1/4 cup plain greek yogurt
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup packed shredded zucchini (about half a medium zucchini)
  • 1/4 cup mini chocolate chips

For chocolate drizzle topping:

  • 1/4 cup + 1 tablespoon mini chocolate chips

Instructions

  1. Preheat oven to 350º F.
  2. Grease a donut pan with cooking oil and dust the pan with flour.
  3. Shred zucchini onto clean paper towels and spread out to a thin layer. Let zucchini sit for 10 minutes. After 10 minutes move zucchini onto a clean cheesecloth or a double layer of paper towels, wrap up the zucchini and over a bowl or sink wring out as much water as possible from the zucchini. Set aside.
  4. In the bowl of a stand mixer or a large bowl add the eggs, coconut oil, maple syrup. Whisk together on medium for about 1 minute until mixed through.
  5. Add the greek yogurt, whisk for 1 minute until smooth.
  6. Add flour, baking powder, salt, and cinnamon to the bowl. Mix on medium until everything is just combined be careful to not over mix.
  7. Stir in zucchini and mini chocolate chips.
  8. Pour* donut batter into the donut pan filling 3/4 of the way to the top.
  9. Bake for 6-8 minutes until a toothpick comes out clean.
  10. Turn the donuts out onto a wire rack to let cool.
  11. Once the donuts are cool add the 1/4 cup of mini chocolate chips to a microwave safe bowl. Microwave for 60 seconds.
  12. Add the last tablespoon of mini chocolate chips to the melted chocolate, stir together until it is fully melted and no lumps appear.
  13. Drizzle melted chocolate over the donuts. Enjoy!

Notes

I use full fat greek yogurt, this adds to the flavor and moistness of the donut but any kind should work.

*Move the donut batter into a heavy gallon ziplock bag and cut the tip off of one of the bottom corners to pipe the batter into the pan for clean and painless uniform looking donuts.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 196Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 150mgCarbohydrates: 23gFiber: 2gSugar: 10gProtein: 5g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Baking
a stack of freshly made Zucchini Chocolate Chip Baked Donuts drizzled with melted chocolate

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

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