Chocolate peppermint lovers unite with this super easy Chocolate Peppermint Cobbler to make holiday entertaining easy. Fudgy cake on top with an ooey gooey fudge sauce that forms on the bottom.

Hi all, Peabody here. I was the one who made the Dark Chocolate Butterfinger Cupcakes and now I am back with this Chocolate Peppermint Cobbler that is sure to please.

I have a confession: My tree and all holiday décor is already up (though no outside lights yet). I know, I know. But last weekend was the only time that we had to do it and really, Christmas will be here before you know it. I mean Thanksgiving is in less than Two weeks. AHHHHH! So we are in full holiday entertaining swing! And I like to make holiday entertaining as stress-free as possible.

I’m ahead of things this year, which honestly scares me a little. That’s when the holiday really sneaks up on me…when I think I’m prepared. The Christmas letter is done; the cards were ordered and are here, half of my shopping is done…most years I don’t even send out cards I’m so behind. I also usually have all these grandiose ideas of making fancy Yule Logs and Peppermint Marshmallow Cakes but reality is half the time I just need a super easy dessert I can whip up that is festive and yummy. This cobbler is it.

I call it a cobbler. I have seen it be called pudding cake (though mine doesn’t have pudding). I have seen it be called self-saucing cake. Don’t worry about what you call it…just eat it. 😀

If you aren’t a peppermint fan you can easily leave that out. Or add any flavoring you like: orange, almond, Kahlua, you name it. If you just want a straight chocolate cobbler I would just use all vanilla and replace the peppermint chips with chocolate chips. If you want total chocolate overload you could top it with chocolate ice cream.

What about you? Is there a go to easy dessert that you like to make around the holidays that saves time but people would never know it was easy to make? If so, please share in the comments.

Chocolate Peppermint Cobbler

Ingredients

For the batter:
6 TBSP unsalted butter, cut into 6 pieces
1 cup self rising flour
3/4 cup granulated sugar
2 TBSP unsweetened cocoa powder
1/2 cup chocolate milk
1/2 tsp. peppermint extract
1/2 tsp. vanilla extract
1/2 cup Andes Peppermint Crunch Baking Chips
The sauce:
1 1/2 cups water
1/4 cup unsweetened cocoa powder
1 cup granulated sugar

Instructions

Preheat the oven to 350 degrees F.
Melt butter pieces in an 8x8 inch baking dish while the oven preheats. I made mine in large mugs for presentation reasons only...I recommend the 8-x8-inch pan.
In a medium bowl, stir together the flour, 3/4 cup granulated sugar, and 1 1/2 TBSP cocoa.
Stir in chocolate milk, peppermint extract, and vanilla extract until smooth.
Fold in the Andes Peppermint Crunch Pieces.
Spoon this batter over the melted butter in the baking dish.
For the sauce:
Bring water, unsweetened cocoa powder, and sugar to a boil.
Slowly pour over the top of the mixture.
Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.