Another thing that I got to do while I was away at my mom’s was bake a lot. We were supposed to bake even more however I got sick, as I may have mentioned yesterday, and wasn’t exactly up to handling any kind of food. So we intended to bake far more than we did but I derailed that a little bit.
We planned on baking sugar cookies (a classic) and empire biscuits (a family recipe that I can’t survive the holidays without) however we decided we didn’t need the sugar cookies and didn’t quite finish the empire biscuits.
Instead we decided to make two types of cookies that are totally new to us but still quite Christmassy and who knows, if they’re good they could end up being a holiday staple. They’re unique Christmas cookies that I don’t see a lot so I thought I’d would share the recipes and hopefully inspire you.
Peppermint Mocha Cookies
The recipe is from here but as always it is below.
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 3 tablespoons instant espresso granules (we went for just dark roast instant coffee granules because espresso was hard to find)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 12-ounce bag semisweet chocolate chips
- 1 10-ounce bag peppermint crunch baking chips (or smashed candy canes like we did)
- Preheat the oven to 350 degrees F.
- Place the butter in a medium pot and melt it over low heat.
- Remove from heat and stir in the sugars.
- Crack in the eggs, stirring vigorously.
- Add the vanilla, then the flour, cocoa powder, espresso, baking soda, and salt. Stir until fully incorporated (okay I’ll admit it I messed this step up as it wasn’t super clear, but do not add them in in the order that the recipe suggests, instead add everything else then the flour, then mix, otherwise it’s impossible).
- Fold in the chips, and scoop 2-tablespoon sized balls onto parchment-lined baking sheets. Chill for 30 minutes.
- Bake the cookies for 10-12 minutes. Edges should be set, but the middle of the cookies should still be soft.
Dulce de Leche Sandwich Cookies
The recipe can be found here.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 3/4 cup store-bought dulce de leche, plus more for filling
- 3/4 cup packed light brown sugar
- 1/2 cup sugar
- 2 large eggs
- Preheat oven to 350 degrees F and position a rack in the upper third of the oven. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fit with a paddle attachment, beat the butter at medium speed until just softened and broken up a bit. Add the 3/4 cup dulce de leche, brown sugar and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to incorporate.
- Reduce the mixer speed to low and add the dry ingredients all at once. Mix only until the flour is just incorporated. You may need to finish off the mixing with a big spatula.
- Spoon the dough onto the lined baking sheets using a heaping teaspoon of dough for each cookie. The dough will be soft and this might be a bit messy. Leave 2 inches of space between each cookie for the baking spread.
- Bake the cookies for 10 to 12 minutes. The cookies will be honey brown with a light crust, but still very soft when they come out of the oven. Let them rest on the cookie sheet for a minute or two before removing to cool.
- Once the cookies are cooled completely, spread them with dulce de leche and sprinkle with a bit of sea salt if you like. Keep well wrapped for up to four days.
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