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  • Writer's pictureNicole Dinan

Recipe: Cookie Vom Krampus from Gideon’s Bakehouse

You’ll want to add this elaborate mint chocolate cookie to your holiday baking this year!


This holiday season, Gideon’s Bakehouse has introduced a new mint chocolate cookie that embodies the holiday spirit. The Cookie Vom Krampus is similar to their Triple Chocolate Cookie and features chopped dark chocolate Andes mints. This is a limited-time offering at Gideon’s and will only be available until Christmas, but we’ve got you covered with how to make it at home! 



Cookie Vom Krampus

Yields 8 6-ounce cookies 


Ingredients:

  • 1 cup cold salted refrigerated butter, cut into tablespoon-size pieces

  • 1 cup lightly packed brown sugar

  • ½ cup granulated sugar

  • 2 large eggs, cold

  • 1 teaspoon vanilla extract

  • 1 ¾ cups all-purpose flour

  • 1 ¼ cups cake flour

  • ½ cup cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 ½ cups semisweet chocolate chips, divided in half

  • 1 ½ cups Andes creme de menthe thins (about 2 packages of 28), chopped and divided

  • Pinch of flaky salt 


Instructions:

  1. In the bowl of a stand mixer, use the paddle attachment to mix the cold butter, brown sugar, and granulated sugar on low, until the butter starts to mix well. Mix for 4-6 minutes on medium speed until the mixture is combined.

  2. Add the eggs and vanilla and mix until combined.

  3. Add the flour, cake flour, cocoa powder, baking soda and salt. Mix on low speed until the dough starts to come together.

  4. Add ¾ cup chocolate chips and ¾ cup Andes mint pieces and mix until combined.

  5. Refrigerate the dough for at least 30 minutes.

  6. Preheat the oven to 375ºF.  Line sheet pans with parchment paper and set aside.

  7. Add the remaining chocolate chips and Andes mint pieces to a separate bowl.

  8. Scoop 6-ounce dough balls. Press each dough ball into the mixture of chocolate chips and Andes mints, then place on prepared baking sheet.

  9. Bake for 12-15 minutes. After removing from the oven, sprinkle the cookies with flaky salt. 

  10. Let the cookies cool on the baking sheet for 5-7 minutes before moving them to a cooling rack to cool completely. 


Takeaway:

These cookies are so good! They have a great mix of chocolate and mint flavor and they look gorgeous! Since Gideon’s half-pound cookies can be a lot to eat at once, you can also cut the amount of cookie dough down to 3 ounces before adding the toppings so that each cookie is smaller. If you do this, the cookies will only need to bake for about 10 minutes. These cookies are also way easier to handle when they have completely cooled. If you try to eat them before then, they will essentially disintegrate into a mess of chocolate goop. While still delicious, this makes them much messier to eat, so I’d recommend waiting as long as you can! 


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