It’s Christmas week! I’m so ready to head home to Shreveport, Louisiana to spend time with my family and friends. Once I get home, I’m sure there will be tons of baking and cooking to do as we celebrate Christmas Eve and Christmas night with big dinners. One of my favorite things to do during the holidays is bake festive cookies. It’s the one time of year when I actually have a reason to bake, and I’ll take any opportunity to have fresh baked cookies around the house! So when Laura suggested we do a fun cookie exchange with some of our favorite blogger friends to share all of our favorite Christmas cookie recipes with each other and with all of you, I was so game!
I chose to share this delicious Peppermint Chocolate Chunk Cookie recipe (adapted from this recipe). I hope you enjoy all of the yummy cookie recipes! You’ll find a link to Lauren’s cookies at the bottom of this post. Click to see her favorite recipe + a little bit about her, and she’ll link to the next blogger and her cookie recipe!
- With a mixer, beat butter until smooth and creamy. Add sugar and brown sugar and beat until mixed. Beat in egg and vanilla and mint extracts.
- In a separate bowl, mix together with a spoon (or whisk) the flour, cocoa powder, baking soda, and salt.
- With the mixer on low, slowly mix the dry ingredients in with the wet ingredients until combined.
- Add the chocolate chips and mix on high. The dough will be quite thick.
- Cover the dough with plastic wrap or foil and let sit for at least 3 hours in the fridge (I let mine sit overnight).
- Remove cookie dough from fridge and let sit in room temperature for 20-30 minutes.
- Preheat oven to 375 degrees and spray baking sheets with non-stick cooking spray.
- Scoop and roll balls of dough. Don’t make them too big as they will spread a bit when baking.
- Bake cookies for 8-9 minutes. They will still look very doughy, but don’t worry, they will harden up when you let them cool.
- Let the cookies cool completely.
- Place white chocolate chips in a microwave safe bowl, and microwave in 15 second increments, stirring after each 15 seconds. Repeat as needed until the chocolate is completely melted (this won’t take long – be careful not to burn the chocolate!).
- Crush the candy canes in a ziplock baggie.
- Dip half of the cooled cookie in the melted white chocolate and place on parchment paper. Sprinkle the white chocolate with the peppermint pieces.
- Let cool and enjoy!
Head over to Lauren’s blog to see her full recipe and all of her recent winter style posts! From Laruen’s post you’ll find another blogger’s recipe to add to your baking list!