If you’ve visited Gideon’s Bakehouse in Orlando or Disney Springs during the holidays, then you know about the Vom Krampus Cookie. It’s for the naughty folks according to Gideons. Make this Copycat Gideon’s Vom Krampus Cookie to get your chocolate and mint fix this holiday season.
Copycat Vom Krampus Cookie from Gideon’s Bakehouse Recipe
The Vom Krampus Cookie from Gideon’s Bakehouse is loaded with different types of chocolate and Andes mints. You can use Andes Baking Chips if you can find them at the store or chop up your own Andes mints, whichever you prefer.
Copycat Gideon Vom Krampus Cookie
Yield: 8-12 Cookies
Prep Time: 35 min
Bake Time: 15 min
Total Time: 50 min (refrigerate overnight)
1 cup COLD unsalted butter, cubed
1 cup granulated white sugar
3⁄4 cup brown sugar
2 large eggs, room temp
1 tsp Vanilla extract
1 tsp Mint extract
1 tsp Baking soda
1 tsp Cornstarch
1 tsp Salt
1⁄2 cup cocoa powder
1 1⁄2 cups Cake flour
1 1⁄2 cups All-purpose flour
1 cup Milk Chocolate Chips
1 cup Bittersweet Chocolate Chips
1 cup Semi Sweet Chocolate Chips
1 cup Dark Chocolate Chips
1 cup Mini Chocolate Chips
1 cup Large Chocolate Chips
2 cups Andes Baking Chips
In the bowl of a stand mixer, cream together the cubed cold butter and the sugar, on low speed for 1-2 minutes.
Increase speed to medium to high and continue beating for another 2-3 minutes until the mixture is light and fluffy.
Scrape down the sides of the bowl with a spatula.
Add in the eggs, one at a time, and add the mint and vanilla extract, mixing well after each addition.
In a large bowl add the baking soda, cornstarch, salt, cocoa, cake flour and all-purpose flour, whisk to combine.
Add the flour mixture to the butter mixture 1 cup at a time.
Mix until incorporated.
In 2 medium bowls divide all the baking chips in half, each half in a separate bowl.
Add 1 bowl of the baking chips to the dough, on low speed and mix until incorporated.
Remove the dough from the mixer and cover, refrigerate for 30 minutes.
Using a large cookie scoop, scoop out cookie dough and by using your hands, shape the chilled dough into large balls of dough.
Cover the entire surface of the dough ball with baking chips from the second bowl.
Fill in any and all gaps with the baking chips.
Place the balls of dough on a parchment lined baking tray and cover.
Place in the refrigerator overnight.
Remove the dough balls from the refrigerator and set to the side.
Preheat the oven to 350 degrees.
Bake in the center rack of the oven for 15 minutes.
Remove from the oven and let cool for at least 15 minutes on the baking sheets.