By Angela McGowan
It’s time for some Christmas cookies! The holidays are coming up so fast. These are my first Christmas cookies for the season, and they’re one of my very favorites. These beauties are soft chocolate cookies filled with peppermint pieces. The combination of chocolate and peppermint is a flavor everyone loves.
I made these cookies today with my son. Since this is his favorite cookie dough to eat, he can’t wait to help me in the kitchen with my chocolate peppermint cookies.
For these cookies, I also added instant pudding to the mix. It makes them incredibly soft and the the taste is incredible. For the peppermint pieces, I used Andes peppermint crunch baking pieces. I had tried at first to use candy canes that had been roughly chopped in my food processor, but they did not work at all. I ended up with very flat, rock hard cookies. I would stick to Andes baking pieces.
Yield: Serves 6
Chocolate Pudding Peppermint Cookies
Ingredients:
- 1 cup butter, 2 sticks
- 1 cup packed brown sugar
- 1 (3.9 oz) box instant chocolate pudding
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups peppermint crunch baking pieces (Andes brand)
Directions:
- Heat oven to 350°. Cream butter and sugar together. Add eggs and mix well. Add vanilla and chocolate pudding mix. Mix well. Sift flour, baking soda and salt together. Add to cookie dough and mix until just combined. Scrape down sides of mixing bowl and mix again. Add peppermint crunch baking pieces and mix until combined.
- Chill cookie dough in the refrigerator about 1 hour, enough that it is pretty firm. Scoop by the tablespoon on a parchment paper lined cookie sheet. Bake for 10 - 12 minutes, or until very lightly browned on the edges, Cool on cookie sheet 2 minutes before transferring to a wire cooling rack.
0 Comments:
Post a Comment