The season of comfort and joy is upon us, and plenty of both can be found in baking and eating holiday cookies.
Many of us have become more practiced in the kitchen this year, and the weeks leading up to New Year’s Eve will be no exception now that all indoor dining has ended in Pennsylvania until at least Jan. 4. Bakeries and farmers markets are still open (the Wrightstown Farmers Market has a special market this Saturday), but if time allows, cookies are easy to make and can be fun whether done alone or with the family.
There are millions of cookie recipes available on the internet as testimony to the universal love of cookies. Chocolate chip, spritz, shortbread and cutout sugar cookies likely top the list of holiday favorites, but no matter your preference, there is a cookie out there for you.
Like a little salt with your sweet? Try salted caramel cookies. Prefer something really easy? Google the words “three-ingredient cookie recipes” or “cake mix cookies.” Vegan, gluten-free and sugar-free recipes also are plentiful. Whatever you prefer, you are sure to find it.
This recipe from cookingclassy.com is the popular combination of chocolate and mint, all dressed up for the holidays.
Frosted Peppermint Brownie Cookies
½ cup unsalted butter, diced into 4 pieces
1 cup good quality semi-sweet chocolate chips
2 ounces unsweetened baking chocolate, roughly chopped
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
1 large egg yolk
2/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon peppermint extract
Peppermint Cream Cheese Frosting
4 ounces cream cheese, softened
4 tablespoon unsalted butter, softened
½ teaspoon peppermint extract
2 cups powdered sugar
Crushed peppermint candy canes, for topping
To a microwave safe bowl add chocolate chips, unsweetened chocolate and butter. Heat on HIGH power in 20-second increments, stirring between intervals until melted and smooth. Set aside to cool, about 25 to 30 minutes.
Meanwhile, in a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
In large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes. Mix in vanilla extract and peppermint extract. Mix in cooled chocolate mixture.
Using a wooden spoon, stir dry mixture into egg/chocolate mixture just until combined. Cover bowl with plastic wrap and chill until partially set, about 45 minutes (it should be easier to roll and chilling will reduce spread). Preheat oven to 350 degrees during last 10 minutes of chilling.
Scoop dough out about 2 to 2 ½ tablespoons at a time and shape into balls. Place dough balls on Silpat or parchment paper lined baking sheets spacing cookies 2 inches apart. Bake in preheated oven 8 to 11 minutes (cookies should look slightly under-baked; they’ll continue to cook slightly once removed from oven).
Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely. When cool, frost with Peppermint Cream Cheese Frosting then sprinkle with crushed candy canes.
For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.
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