On the hunt for another cookie to add to my Christmas cookie binge, I came across this recipe from Eat, Live, Run. Peppermint is the quintessential Christmas flavor that only improves when chocolate is added. The original recipe called for putting white chocolate on top but wanting to make them a bit more colorful I smashed up some candy canes also. Have I mentioned that a mallet can be one of your most handy kitchen tools?
My holiday baking spree resulted in 4 varieties of cookies so for these I actually mixed the dough the prior weekend, then froze the dough balls. You can just place them on a cookie tray to freeze them, and then place inside a freezer bag once they’re completely frozen. I ended up not even using all of the frozen cookie balls so once we finish all of the Christmas cookies (probably around Valentine’s Day) then I can bake up a fresh batch. Enjoy these and happy holidays!
2 sticks butter, softened
1 1/3 cup sugar
1 tsp peppermint extract
2 eggs
1 tbsp instant coffee
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
2 1/4 cups flour
1 1/2 cups dark chocolate chips
1 1/2 cups white chocolate chips
4 candy canes, crushed
Preheat oven to 350.
Cream butter and sugar together until light and fluffy, then add eggs one at a time, beating well after each addition. Add peppermint extract.
In another bowl, whisk together the cocoa, flour, coffee, baking powder and salt. Add to wet ingredients and fold in chocolate chips.
Drop tablespoons of dough onto lined sheet trays and bake for 12 minutes. Let cool completely.
Melt white chocolate chips in the microwave (stirring after each 30 second interval) and scoop into a small plastic bag. Snip off end and drizzle cooled cookies with white chocolate. Sprinkle crushed candy canes on top.
That reindeer looks hungry.
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