Tuesday, December 9, 2014

Peppermint pattie cookies

Let the cookie baking begin. What better excuse than the holidays? As soon as we finish eating one batch, I'm onto the next. Some batches may overlap. In need of a cookie? Come to our house. I can guarantee that we will have cookies through the New Year. As of right now my cookie baking list looks like this: these peppermint pattie cookies, sugar cookies, soft gingersnap cookies, rugelach pinwheels, peppermint fudge, and peanut butter blossoms. I reserve the right to add other batches as I see fit.

These cookies! I'm pretty excited about these cookies. I'm worried I started off on such a high note all other cookies will disappoint in comparison. I love these cookies! First, the cookie itself is super chocolaty and dense. I could eat them on their own. Then add the smooth and creamy peppermint frosting and you will need nothing else in life. Nothing! I promise. Need some holiday cheer? Look no further. 

Peppermint pattie cookies
Adapted slightly from How Sweet It Is, makes about a dozen cookies 

1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder (my all time favorite is Valrhona cocoa powder) 
1/2 teaspoon baking soda
1/4 teaspoon salt 
10 tablespoons of unsalted butter, melted and cooled
1 cup brown sugar
1/3 cup granulated sugar
1 egg and 1 egg yolk 
2 teaspoons vanilla extract
1 cup dark chocolate chips

Peppermint pattie frosting 
2 cups powdered sugar 
1 1/2 tablespoons butter, softened 
3 tablespoons evaporated milk 
1/4 teaspoon vegetable oil
1/4 teaspoon vanilla extract 
1 teaspoon peppermint extract 

Preheat oven to 350 degrees. Grease two baking sheets

Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. 

In a large bowl, whisk together melted butter and sugars until combined. Add egg, egg yolk, and vanilla extract and whisk until combined. Using a spatula stir in the chocolate chips. 

Add dry ingredient to the wet ingredients and use a spatula to combine. 

Roll cookie dough into 2" balls and place on your baking sheets. Cake for 8-10 minutes. You want to bake the cookies until they have just set. Lean towards less bake time than more. You want your cookies to stay fudgy. Let cool completely. 

While the cookies are cooling, make your frosting. In a medium bowl,use an electric mixer beat together powdered sugar, butter, evaporated milk, vegetable oil, vanilla extract, and peppermint extract. Beat until smooth. Spread the frosting over the cooled cookies. 

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