I’m so excited, because today is my first recipe for the Sweetest Season Cookie Exchange! It’s happening between me and dozens of other bloggers this Christmas Season! We’ve all been baking our best cookie recipes, and now we’re sharing them this week!
AND there is an amazing giveaway which we collaborated on to get one lucky winner all the tools they need for baking! The giveaway consists of a Kitchen Aid stand mixer and lots of other amazing baking tools and ingredients. Click HERE to enter. Erin from The Speckled Palate did a lot of work to facilitate the giveaway. You should check out her awesome blog!
Everyone seems to have a favorite Christmas cookie (I know, because I asked a ton of people while doing recipe development for this week), and the whole time, I really couldn’t come up with a favorite for myself. We always had cookies around the holidays when I was a kid, but I think that my mom was experimenting with different recipes every year, so we never had one that became a yearly tradition.
Because I didn’t really have one particular cookie to bring back from the land of childhood nostalgia, I decided to start with chocolate, since it’s the best flavor on the planet, and I built the rest from there.
I was initially planning on making these into a sandwich cookie, but the chocolate cookies are so rich, that I decided one layer was enough. For a chocolate cookie, they are more on the biscuity side than the gooey, melty side, but they’re not dry. Kind of like chocolate shortbread! The contrast of the sandier crumb in the cookie with the smooth peppermint buttercream works really well.
I was originally going to garnish these with sprinkles, but then when I saw the peppermint candy pieces at the store, two thoughts came to my mind.
- Peppermint candy on peppermint buttercream makes mores sense than sprinkles.
- That packaging is the cutest.
I’m a sucker for packaging. They were in this cute little vintage glass bottle, and now I’m realizing, I should have put it in the background of the pictures, but, alas. Too late.
If these chocolate peppermint delights don’t satisfy your every Christmas cookie desire, just search instagram or pinterest for #sweetestseasoncookies. Me and over 50 other bloggers are going to be stuffing the internet full of every type of seasonal cookie recipe for you to choose from!
Happy baking! And don’t forget to leave a few for Santa.
- FOR THE COOKIES:
- 1½ cups all purpose flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1¾ cup semisweet chocolate chips + ½ cup
- ¾ cup brown sugar
- 5 tablespoons butter
- 1 egg, lightly beaten
- 2 tsp vanilla extract
- FOR THE BUTTER CREAM
- ¼ lb butter (1 stick), softened
- 1¼ cups confectioner's sugar
- 1 tsp peppermint extract
- Optional: Crushed candy cane pieces or sprinkles to garnish cookies
- FOR THE COOKIES:
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium sized bowl. Set aside.
- Place 1¾ cup chocolate chips, sugar, butter, and vanilla in a medium sized saucepan over a medium high flame, stirring constantly until melted.
- Take chocolate mixture off heat and let cool for a couple of minutes. Transfer to a large bowl.
- Beat in egg.
- Add flour mixture to chocolate mixture and stir until just combined. Add remaining chocolate chips and continue stirring until they are incorporated.
- Use a medium cookie scoop to measure out 6 cookies per baking sheet. Space them a few inches apart. Flatten the cookie dough balls before baking as the dough is a little stiff.
- Bake for 7-10 minutes, or until the middle and edges are and no longer liquid.
- Let cool for five minutes and then transfer to cooling rack.
- FOR THE BUTTER CREAM:
- In a stand mixer, using the whisk attachment, beat the butter on high speed for five minutes until it gets fluffy. It may be helpful to stop it a couple of times and scrape the sides of the bowl with a rubber spatula.
- Decrease speed to low and slowly add confectioner's sugar.
- Once all of the sugar is incorporated, increase speed to medium high again for a couple of minutes,
- Add peppermint extract and mix on medium until fully combined.
- Once cookies are fully cooled, spread buttercream on top using a small off set spatula or spoon.
- Garnish with candy cane pieces or sprinkles. Will keep in an airtight container at room temperature for 3 or 4 days.
This recipe was inspired by Our Best Bites
I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Lou Lou Biscuit!