Tag Archives: Chocolate cookies

Twelve Days of Christmas Cookies: Chocolate Andes Cookies

Chocolate Andes Cookies

DAY 7: Chocolate Andes Chip Cookies

Andes mints now also come in packages of Andes Baking Chips. They make a great addition to a basic chocolate cookie. Can’t find the packaged baking bits? Just chop up a package of regular Andes. I prefer the kind that have one chocolate layer sandwiched between two green mint layers.


Chocolate Andes Chip Cookies

Chocolate Andes Cookies

2 cups semi-sweet chocolate chips
¼ cup butter
2 ½ cups flour
¼ cup cocoa powder
2 tsp baking powder
1 tsp salt
¼ cup butter
1 cup sugar
¾ cup brown sugar
2 eggs
2 Tbs milk or cream
1 Tbs vanilla extract
1 bag (10 oz) Andes baking chips or 1 ½ cups coarsely chopped Andes mints

Preheat oven to 375°F. Line baking sheets with parchment paper or silicone mats.

Combine chocolate chips and ¼ cup butter in a small saucepan. Heat over low heat until just barely melted. Or melt in microwave in a Pyrex bowl.

Combine flour, cocoa, baking powder and salt in a medium bowl. Whisk until well mixed. Set aside.

In a mixing bowl, beat ¼ cup butter with the white and brown sugars. Mix in eggs, milk and vanilla. Beat in melted chocolate. Add dry ingredients to the mixing bowl and beat until just barely combined. Stir in chopped Andes mints.

Drop by tablespoonsful onto baking sheets. Bake at 375°F for 8-10 minutes. Cool 5 minutes on pan and then remove to wire rack to cool.

Makes about 3 dozen cookies


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Twelve Days of Christmas Cookies: Chocolate Peppermint M&M Cookies

Chocolate Peppermint M&M Cookies 1

DAY 4: Chocolate Peppermint M&M Cookies

We have finally found an m&m that our chocolate-adverse Little A will eat:

Chocolate Peppermint M&M Cookies 3

Although I think there must be something wrong with me as a parent that I am looking for candy that my child will eat.

He isn’t happy, however, when I put them in a chocolate cookie. So does this make me a better parent for making sugar-laden treats that he has no desire to eat? Or an even worse mother for tempting him with something he likes, and then pulling the rug out from under him by enveloping it in the one thing he hates?


Chocolate Peppermint M&M Cookies

Chocolate Peppermint M&M Cookies 1

2 ¾ cups flour
¾ cup Dutch processed cocoa
1 tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2  eggs
2 tsp vanilla extract
1 ½ bags (9.9 oz each) M&M’s White Chocolate Peppermint candies, divided

Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda and salt. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Mix in vanilla extract until blended.

Slowly add flour mixture to sugar mixture and mix until dough is smooth. Gently mix in one bag of M&M’s. Drop by scant tablespoons onto baking sheets. Press 2 or 3 M&M’s into the top of each cookie.

Bake at 350°F for 10-11 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 2 minutes. Move to a cooling rack and cool completely.

Makes about 4-5 dozen cookies

**You can also use chocolate mint M&M’s or regular chocolate M&M’s

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Twelve Days of Christmas Cookies: Two Great Cookies from One Easy Dough

Chocolate Rolo Cookies
Andes Chocolate Mint CookiesDSC04950-1

DAY 9: I first tried this dough in the Andes Mint version at a cookie dough exchange (thanks Jaimee!). The original recipe is from Recipezaar. Finding myself wanting a similar cookie, but not having any Andes mints in the house, I adapted them to make Chocolate Rolo Cookies. This is my favorite way to eat them now!


Chocolate Rolo Cookies

Makes 5-6 dozen cookies

¾ cup butter
1 ½ cups packed brown sugarclip_image002
2 Tbs water
12 oz semi-sweet chocolate chips
2 large eggs
2 ½ cups flourclip_image002[1]
½ tsp salt
1 ¼ tsp baking soda

Preheat oven to 350°F. In a saucepan over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until mostly melted. Remove from heat and stir until completely melted. Pour mixture into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Add flour, salt and baking soda; mix on low speed until well blended. Dough will be very soft, almost liquid. If desired, chill for 1 hour for easier handling (you can usually use the dough in less than an hour).

Take about 1 Tbs dough and wrap it around a Rolo (use just enough dough to completely cover Rolo). Place on baking sheet. Bake for 7-8 minutes (Do not overcook; cookies will still look a little underdone). Cool on baking sheet 1-2 minutes. Remove to wire rack to cool completely.


Andes Chocolate Mint Cookies:

The original recipe uses regular Andes, but when I make these I prefer the Andes Parfait, that have the 2 green layers on the outside and a chocolate middle layer. It makes a nice contrast with the chocolate cookie.

Prepare dough as above (for Rolo cookies). Roll into balls and place on baking sheet. Bake at 350°F for 8-10 minutes. Place half of an Andes mint  on top of each hot cookie. Allow to melt slightly and swirl with a toothpick.

Makes about 4 dozen cookies (the original recipe says that it makes 2 dozen, but I got almost double that. Maybe my cookies are small?).


DAY 1:
Swedish Peppar KaKar
DAY 2: Mint Oreo Cookies
DAY 3: Christmas Chocolate Chip Cookies
DAY 4: Cherry Nut Mudslides
DAY 5: Snickerdoodles
DAY 6: Raspberry Almond Linzer Cookies
DAY 7: Peanut Butter Kisses
DAY 8: Peppermint and Vanilla Butter Cookies




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Twelve Days of Christmas Cookies: Cherry Nut Mudslides


DAY 4: These cookies are for more of a grown up taste palate. They are not my kids’ favorite cookies, but Brian and I sure love them. They are full of dark chocolate, nuts and dried cherries. I think I’ll keep telling the kids that they don’t like this kind of cookie!DSC04591-2

Cherry Nut Mudslides
(Adapted from Food & Wine magazine)

3 cups (1.5 lb) bittersweet chocolate (use chips or coarsely chop)
6 oz unsweetened chocolate
1 cup flour
3 tsp baking powder
1 ¼ tsp salt
1/2 cup unsalted butter, softened
2 ¼ cups sugar
5 eggs, at room temperature
1 cup walnuts, chopped and toasted
½ cup salted pistachios
½ cup chopped dried cherries

Preheat oven to 350°F.

In a double boiler, melt 2 cups bittersweet chocolate with unsweetened chocolate. Cool.

Mix flour, baking powder and salt. Set aside. With a mixer, beat butter and sugar. Beat in eggs and then melted chocolate. At low speed, beat in dry ingredients. Fold in nuts, cherries and remaining 1 cup bittersweet chocolate chips.

Roll into balls and place on baking sheet. Bake 10-12 minutes, just until the tops are lightly cracked. Cool 2 minutes on baking sheet; remove to wire rack to cool.

Makes 4-5 dozen.



DAY 1:
Swedish Peppar KaKar
DAY 2: Mint Oreo Cookies
DAY 3: Christmas Chocolate Chip Cookies


Food Blogga Cookie Logo For more wonderful Christmas cookie ideas, visit Food Blogga’s Eat Christmas Cookies Event. For submitting your own cookies to the event, visit Food Blogga.


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