Hubby has a work Holiday party tomorrow so I decided to make cookies instead of cupcakes for a change. Plus, who can resist some of the great cookie recipes synonymous with this time of year. I went with a tried and true favourite – the peanut butter cookie with a chocolate kiss pushed into the top. While at the store buying kisses I saw the white and red striped peppermint variety and thought how fun they would look in a chocolate cookie, so I made those also.
Here are the two quickie recipes which will have you rolling in cookies in very short order:
Like I said, after seeing how cute the peppermint kisses were I just had to make a chocolate cookie to put them on. I had some red decorator sugar in the pantry and rolled just the tops of the cookie balls into that before baking for some extra holiday sparkle.
1. Sift together the flour, cocoa, baking powder, and salt and place aside.
2. Cream together the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in vanilla.
3. On low speed, beat in flour mixture a little at a time, until well blended and smooth.
4. Drop chocolate cookie dough onto greased baking sheets or silicone mat by rounded teaspoons, about 2 inches apart. I rolled mine in coloured decorator sugar before placing them on the tray.
5. Bake at 350° for 12 to 15 minutes, or until set.
Gently push a kiss into each cookie as soon as they come out of the oven.
Makes about 3 dozen cookies.
***TIP*** If you don’t have the coloured decorator sugar available you can make your own but you will still need powdered food colouring to add to regular white sugar. Place 1 cup of white sugar into a container with a tight fitting lid and to that add about 1/4 teaspoon of powdered food colouring. Shake the container until the white sugar turns coloured. Of course you can adjust the amount of food colouring to make stronger or paler colours.
1. Preheat the oven to 375°F.
2. Cream together butter, both sugars and peanut butter.
3. Add the egg and vanilla.
4. Add flour, baking soda and salt.
5. Form into small walnut sized balls.
6. Roll in white sugar and place them on a cookie sheet.
7. Bake for 8 to 10 minutes.
8. Press Hershey Kiss into each cookie when fresh out of the oven.Makes about 2 1/2 dozen.
***TIP*** It really helps to have removed the foil wrappers from the kisses BEFORE the cookies come out of the oven. I did it for the first batch but was scrambling to get them unwrapped for the second batch before the cookies cooled too much as they break up more when pushing in the kisses if too cool.
Also, some recipes say to return the cookies to the oven for a minute once the kisses are on the cookie but I really don’t prefer this as the kisses lost their point and looked more like the teats off a baby bottle… um no. You can see the difference in the two photos since I didn’t do it on the chocolate peppermint cookies.
Have a wonderful time making these cookies for your family and friends! I know I did. As always, your email questions are most welcome.
I love hot chocolate. My daughters love hot chocolate. In the past we’ve bought and tried many packaged mixes with some degree of pleasure. It’s a cold day here in Oklahoma so I thought why not try making some from scratch. This is a recipe my Mum passed on to me. Very easy, tasty and rich.
1 can of sweetened condensed milk (I prefer Eagle Brand)
1/2 cup cocoa or drinking chocolate (I used Cadbury’s this time, yum)
1 teaspoon of vanilla
pinch of salt
3 cups of milk
3 cups of warm water
Mini marshmallows are optional but a nice addition.
Place all ingredients in a saucepan over medium heat. Stir to combine. Heat all ingredients until the desired temperature but do not boil. You can keep this covered in the refrigerator for later drinks, warming in the microwave or on the stovetop.
Serve warmed to desired temp and topped with mini marshmallows! You can also add a dash of peppermint essence for a choc mint treat or for those of us who indulge, try adding a shot of Kahlua.. mmmmmm.. ENJOY and Happy Holidays to you all.