Thursday, December 20, 2012

Perfect Christmas Cookies: Black-and-White Chocolate Peppermint

I really should not be writing this. I mean, I just published a stinkin' post, like, seven seconds ago or something.  But I've been hollering at people to make these cookies all day and guess what?  They don't have the recipe.

I am so smart....S-M-R-T.

And if I wait until next week to give you the recipe, you won't be able to make this before Christmas, and that simply will not do.  No sir it will not. So that means, yes, I have to post this recipe right now.

Scrumptious Wumptious Black-and-White Chocolate Pepperming Cookies
(makes about 4 dozen smallish-medium cookies)

3/4 cup white sugar
1/2 cup brown sugar
1 stick butter, softened ( I like to use salted butter for everything.  "Heresy! Worst bakester ever!")
1/2 cup shortening
1 egg
1 t. peppermint extract
1 t. vanilla extract
1 3/4 cups a/p flour
1/3 cup cocoa powder (unsweetened, for baking.  Don't use, like, Swiss Miss or something, okay?)
1 t. baking soda
1/2 t. salt
1 cup semi-sweet chocolate chips (brown)
1 1/4 cup white chocolate chips (white. obviously.)

-preheat oven at 350 F

-grease some cookie sheets

-in medium mixing bowl, combine flour, cocoa powder, salt, and baking soda

-in another bowl (I recommend the one that attaches to your stand mixer) cream together butter, shortening and both kinds of sugar.

- add to your running mixer the egg, vanilla, and peppermint.

-dump the contents of dry ingredient bowl into wet ingredient bowl

-continue to mix

-turn off your mixer and add in all your chocolate chips (both white and brown) and stir 'em in by hand

-dollop your cookie dough onto your greased tray(s)

-bake for 10-12 minutes

-do NOT overbake!!!

- Let cool on your tray for 2 minutes then transfer to wire cooling racks

-scarf cookies whilst chugging coffee.

-don't blame me when you have a tummy ache after eating 15 in one sitting.

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  1. These are the kind of instructions I wish cook books gave. You should write one. It would be fun to read even if I never actually made anything. ;)

  2. I wonder what would happen if some bits of crushed peppermint sticks were added instead of the peppermint flavoring? Hmmmmm.

    I have always ignored the salt thing too. We add salt to the recipe but we can't have salted butter? What gives?

  3. I like the part where you identify the colors of the Chris for case preschoolers wanted to try out the recipe! ;). This looks deadly good, and I'm wondering the same thing about crushed peppermint candies....

    Also, if using salted butter makes me wrong, I don't wanna be right....

    1. Preeeaaaaaaaaaaaach.

      I think the candies would be awesome, but I you'd also have to use some of the extract I think. I don't know. Maybe if you subbed all the white chips out for candy? But then it would be really crunchy.....

      If you try it, let me know!

  4. MMMM!!! I'll have to try this!! One of my daughters asked me today what Santa's favorite cookies were. I told her I was pretty sure they were Cranberry-white chocolate oatmeal cookies. But these might be even better!

  5. Oh my goodness...I need me some COOKIES!!!!

  6. Peppermint and chocolate - two of my favorite things. These sounds soooo good!

  7. I know this is old news, but I just made these for all the little Es children with the leftover Christmas supplies and....they thank you heartily! The older ones declared they were probably the perfection of the cookie, the little ones were too eager gobbling to declare anything. Delish!

    Did I read rightly awhile back that your man is a brewster? I just posted about this fantabulous bread my husband made with the leftover yeast from his beer. Free yeast! From beer!

    1. He IS a brewster and oh my gosh this might just get me to let him...I mean "encourage" him to brew a new batch!


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