Dec 282011
 

 I had a baking day- just in time for Christmas- it simply was magical. My house smelled like butter, sugar and cocoa- until I ran out of cocoa. Darn it!

But these cookies all turned out pretty much perfect. I couldn’t have planned them better.

Can you see the pretzel pieces? The dark chocolate chips? The peanut butter chips? Three of my favorite flavors rolled into a chewy cookie.

And now this cookie is a great combination of white chocolate, mint truffle Kisses, and of course a mint drizzle to top it all off. These were the cookies gone first. They were also the prettiest.

Here’s some cookies cooling….. Note: my kitchen is not always this clean when I bake, but I tend to do the dishes while I bake. That way, there’s not a sink full, counter full and stove full of dishes.

I used the Double Chocolate cookie recipe from 101 Gourmet Cookies– then altered it a bit for the season.

All three beauties served up on plates. The plates haven’t been touched, because all the kiddos were still at school.

Sometimes I treasure moments like these.

Happy New Year & Happy Baking!

Chocolate Peanut Butter Pretzel Cookies
1 cup butter, softened

¼ cup sugar
¾ cup brown sugar
1 teaspoon vanilla
2 eggs
1 pkg. (4 oz) Vanilla instant pudding mix

1 teaspoon baking soda
2 ¼ cups flour
1 cup semi sweet chocolate chips
1 cup crushed pretzel pieces
1 cup peanut butter chips 
Cream together sugars and butter until light and fluffy. Add vanilla and eggs, and
pudding mix (dry powder only). In a separate bowl, mix together baking soda and

flour and gently add to wet ingredients. Fold in chocolate chips, pretzels, and peanut butter chips. Use a small cookie scoop to drop dough onto lightly greased cookie sheet. Freeze for 20 minutes until cold before baking. Bake at 350 degrees for 8-10 minutes, until sides become golden. Remove from the oven and cool completely on a wire rack.

Mint Truffle Cookies

1 cup butter
½ cup brown sugar, lightly packed
½ cup sugar
2 teaspoons vanilla
½ teaspoon baking soda
½ teaspoon baking powder
1 egg
1 ½ tablespoon water
1 pkg. White Chocolate instant pudding (4 oz.), powder only
1 ¾ cups flour
40 mini Mint Hershey Kisses, un-wrapped
Cream the butter, sugars until smooth and fluffly. Add egg, vanilla, water, and pudding powder. In a separate bowl, combine soda, powder and flour. Gently combine dry ingredients with wet, until mixed. Place 1 tablespoon of rounded cookie dough in a well greased mini muffin tin. Bake at 375 for 7-9 minutes. Remove from the oven and carefully place a Hershey Kiss in the middle, pressing upside down. Allow cookie to cool completely before removing from the muffin tin. Once the cookies have cooled, drizzle with melted mint candy coating for garnish (optional).
Double Chocolate Christmas Cookies
¼ cup sugar
¾ cup brown sugar

1 cup butter, softened
2 eggs
1 teaspoon vanilla
1 pkg. (4 oz) Chocolate instant pudding mix (powder only)
1 teaspoon baking soda
2 ¼ cups flour

2 cups M&M’s- Green and Red
Cream together sugars and butter until light and fluffy. Add eggs and vanilla, and
pudding mix (dry powder only). In a separate bowl, mix together baking soda, flour

and gently add to wet ingredients. Fold in M&M’s. Use a small cookie scoop

to drop dough onto lightly greased cookie sheet. Freeze for 20 minutes before baking. Bake at 350 degrees for 8-10 minutes, until side become golden. Remove from the oven and cool completely on a
wire rack.

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