Chocolate Mint Chip Cookies #ChristmasCookies

If you like the idea of mint for the holidays, but aren’t a huge peppermint fan, these are the cookies for you.

For me, these are a nod to my Grandma.

For as long as I can remember, my Grandma’s contribution to holiday dessert has been a box of Andes Candies. We’ve all come to expect them and holiday dessert is not quite right without them on the table.

When I ran across this recipe that uses Andes chips, I knew Grandma would love them – and I just had to make them.

ChocolateMintChipCookies

Chocolate Mint Chip Cookies
(from The Diary of a Real Housewife)
Makes 3 dozen

1 1/2 cup sugar
1 cup butter, at room temperature
2 eggs
2 tsp. vanilla extract
2 cups flour
2/3 cup cocoa powder
1/4 tsp. salt
3/4 tsp. baking soda
1 package Andes mint pieces

Preheat the oven to 350 degrees.

In a stand mixer, cream together the sugar and butter until light and fluffy. Add in the eggs and vanilla and mix until well combined.

In a separate bowl, whisk together the flour, cocoa powder, salt and baking powder.

Add the dry ingredients to the wet in batches and mix until just combined. Fold in mint pieces.

Roll dough into 1″ balls and place on parchment-lined cookie sheets. Bake for 8-10 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to a rack to cool completely.

Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!

Chewy M&M Cookies #ChristmasCookies

When I was planning out cookies to share this week, my 3-year-old begged for these. He was totally smitten with the colorful candies mixed in – and I totally understand why.

These are pretty simple, but they’re so good. I’m sure these will be year-round cookies for us!

ChewyMMCookies

Chewy M&M Cookies
(from Rachel Cooks)
Makes 3 dozen

2 cups flour
1 Tbsp. cornstarch
3/4 tsp. salt
1 tsp. baking soda
3/4 cup brown sugar
3/4 cup unsalted butter, softened
1/2 cup sugar
1 egg
1 Tbsp. vanilla extract
1 12-ounce package of M&Ms

Preheat the oven to 350 degrees.

In a bowl, whisk together the flour, cornstarch, salt, and baking powder.

In the bowl of stand mixer, cream together the butter and sugars. Stir in the egg and vanilla.

Add the dry ingredients in batches, mixing until just combined. Fold in the M&Ms.

Roll the dough into 1″ balls and place on a parchment-lined baking sheet. Bake for 9-11 minutes. Let cook for 5 minutes than transfer to a rack to cool completely.

Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!

Ginger Chocolate Chip Cookies #ChristmasCookies

If gingerbread and chocolate chip cookies had a baby, these would be the result. They are the ultimate Christmas cookie. I love everything gingerbread-spiced this time of year, but I’m also a chocolate fanatic. Marrying them is a match made in heaven.

These unassuming cookies are going to be the star of your holiday cookie trays or the hit of your cookie exchange this year – trust me!

GingerChocolateChipCookies

Ginger Chocolate Chip Cookies
(from Marsha’s Baking Addiction)
Makes 3 dozen

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cornstarch
1/4 tsp. salt
2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup unsalted butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
1/4 cup molasses
1 cup chocolate chips

Preheat the oven to 350 degrees.

In a bowl, whisk together the flour, baking powder, baking soda, cornstarch, salt, ginger, cinnamon, and nutmeg until combined.

In another bowl, whisk together the butter and sugars until well combined. Mix in the egg and molasses.

Add the dry ingredients to the wet in increments, stirring until just combined. Fold in the chocolate chips.

Roll the dough into 1-1 1/2 balls and place on parchment-lined cookie sheets. Bake for 10-12 minutes, until golden around the edges. Let cool for 10 minutes, then transfer to a rack to cool completely.

Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!

 

Opa’s Chocolate Chip Cookies #ChristmasCookies

I’ve mentioned it here before, but my Opa used to work in a bakery. Even after he retired, he continued baking for us at home – especially for the holidays. Now that he’s gone, I’ve taken over his baking. I absolutely love his recipes.

These are crisp around the edges and soft and chewy in the middle – so good. This is one of my favorites for cookie exchanges – since it’s  recipe from the bakery it makes a lot.

I recommend using a food scale to measure the ingredients for the best results.

OpaChocolateChipCookies

Opa’s Chocolate Chip Cookies
(a family recipe)
Makes 9 dozen

12 oz. brown sugar
12 oz. sugar
1 tsp. salt
3/4 lb. shortening
1/4 lb. butter
5 eggs
2 tsp. vanilla extract
1 1/2 lbs. flour
3 Tbsp. baking powder
1 lb. semi-sweet chocolate chips

Preheat the oven to 375 degrees.

In a stand mixer, cream together the sugars, salt, shortening, and butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.

In another bowl, sift together the flour and baking powder. Add the dry ingredients into the wet and mix until well combined. Fold in the chocolate chips.

Drop by rounded tablespoons onto a parchment-lined cookie sheet. Bake for 8-9 minutes, until lightly browned around the edges. Cool for five minutes, then transfer to a rack to cool completely.

Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!

Chocolate Almond Biscotti #ChristmasCookies

Disclosure:  I received complimentary products to use in this post. All opinions are my own.

Today’s cookie recipe is my unexpected favorite of the week – and features #ChristmasCookies week sponsor Nielsen-Massey Fine Vanillas and Flavors.  This biscotti is amazing – even if you’re not a biscotti fan, you need to try this! There is such an awesome flavor here – thanks, in large part, to the Nielsen-Massey products – and they pair just delightfully with coffee, tea, and hot chocolate. A small bag of these paired up with some K-Cups would be an amazing teacher or neighbor gift this season!

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Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

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Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water. Enter below!

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ChocolateAlmondBiscotti

Chocolate Almond Biscotti
(adapted from Italian Food Forever)
Makes about 20

2 Tbsp. softened butter
3/4 cup sugar
2 eggs
1 tsp. Nielsen-Massey Pure Vanilla Extract
1/2 tsp. Nielsen-Massey Pure Almond Extract
2 cups flour
2 tsp. baking powder
Pinch of salt
1 cup sliced almonds
1/2 cup chopped dark chocolate
Dark chocolate candy melts

Preheat the oven to 325 degrees.

Whisk together the flour, slat, and baking powder until well combined.

In another both, whisk the butter, sugar, eggs, vanilla, and almond extract together until completely combined.

Add the dry ingredients to the wet and stir until the dough comes together. Fold in the sliced almonds and chocolate.

Knead the dough for a minute or two, until it comes together well. If too sticky, add another Tbsp. of flour.

For them dough into a log approximately 4″ wide and 1 1/2″ high.

Bake for 35 minutes, than remove to cool and reduce oven to 300 degrees.

When it has cooled for about 15-20 minutes, use a serrated knife to slice the log into 1/2″ slices and place, cut side down, on a parchment-lined baking sheet. Cook for an additional 15 minutes, flipping halfway.

Remove and cool completely.

Melt candy melts according to package directions. Drizzle over biscotti and cool completely.

Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!

 

White Chocolate Dipped Ginger Cookies #FBLCookieExchange #ChristmasCookies

Guys, it’s COOKIE SEASON! I’m seriously so pumped. Baking is one of my favorite things of the holidays. All week I’m going to be sharing new-to-the-blog cookie recipes. Some are new to me, others are family favorites. All of them are on point if you’re looking for some cookies to add to your baking list!

These little beauties were the cookies I baked up for the annual Food Blogger Love Cookie Exchange. They’re pretty simple, but once they’re dipped in white chocolate and some sprinkles are added, they look like the star of the cookie tray. And who can say no to a ginger cookie this time of year?!

I mailed these out to three food blogger friends and in return I received Chocolate Caramel Chip Cookies from If Spoons Could Talk, Oatmeal Cookies with Chocolate Chunks and Butterscotch from Jennifer Bakes, and Salted Caramel Kahlua Sugar Cookies from Seduction in the Kitchen. They were all amazing – be sure to check out those recipes today, too!

WhiteChocolateDippedGingerCookies

White Chocolate Dipped Ginger Cookies
(from Cooking Classy)
Makes 3 dozen

2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
3/4 cup unsalted butter, at room temperature
1/2 cup + 3 Tbsp. sugar , divided
1/2 cup packed light-brown sugar
1 egg
1/4 cup molasses
2 tsp vanilla extract
3 cups white candy melt wafers
Sprinkles, for decorating

In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until combined.

Using a stand mixer, cream together the butter, 1/2 cup sugar and brown sugar until light and fluffy. Mix in egg. Mix in molasses and vanilla.

Add the dry ingredients in increments, mixing until just combined. Cover bowl with plastic wrap and chill for at least an hour.

When ready to bake, preheat the oven to 350 degrees and add the remaining sugar to a small bowl.

Roll dough into 1-1 1/2″ balls, roll in the sugar, and place on parchment-lined baking sheets. Using the bottom of a cup, flatted the dough balls slightly. Bake for 8-10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Melt the candy melts according to package directions. Dip the cookies or drizzle the melted candy over. Top with sprinkles if desired.

The Food Blogger Love Cookie Exchange was full of delicious cookies from a great group of bloggers. You can see what everyone baked up here:

Can’t get enough cookies? Today kicks off #ChristmasCookieWeek so today – and all week! – I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!