Guys!!!! CHRISTMAS COOKIES!!
Pretty much the best thing ever, right?! Five years ago, I had my first Christmas away from home. My sister and I were living in Florida and it was just two of us. We went to the movies, got Chinese food, and then spent the whole night making batch after batch of Christmas cookies! Every year since then I start getting super excited about baking cookies as soon as December hits!
This month, Secret Recipe Club gave me an extra excuse to bake cookies! Usually SRC takes a break for the holidays, but this year a whole bunch of us decided to participate in a virtual cookie exchange! We were each assigned another blog from which we had to choose a cookie recipe to bake. Today everyone is posting the cookie recipes they decided to bake, so now you’ve all got a HUGE round up of Christmas cookies for your holiday baking. Hooray!
I was assigned the blog Our Eating Habits, written by Jamie, who loves to try new recipes with her family! She has got all kinds of recipes, from breakfast to dinner to dessert. Apparently she loves to bake, because she’s got a TON of baking recipes, including lots of cookie recipes. So I was excited that I had a wide variety to choose from.
These Cran-Pistachio Sugar Cookies sounded so yummy and are perfect for the holidays with their green and red ingredients! Pumpkin Gingersnaps (two of my favorite seasonal flavors) and Coconut M&M Cookies also sounded really yummy.
I ended up deciding on Jamie’s Andes Mint Chocolate Chunk Cookies. I just can’t say no to minty desserts this time of year! Jamie originally found the recipe on Sally’s Baking Addiction, and I am so glad that she did. These cookies were soft, pillowy and full of amazing melt-in-your-mouth Andes mints.
- ½ cup unsalted butter- softened
- ¾ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
- ¾ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2¼ cups all-purpose flour
- 2 tsp cocoa powder
- ¼ cup milk
- 1 package Andes Crème de Menthe baking chips
- Preheat oven to 350 degrees.
- Using an electric or stand mixer, beat together butter and both sugars until creamy. Add egg, egg yolk, and vanilla. Beat until combined.
- Add in baking soda, baking powder, salt, cocoa powder and 1¼ cups of the flour, and beat slowly until combined. Add in last cup of flour and milk, and beat until thoroughly combined.
- Add the baking chips and mix on low a few seconds until they are incorporated into the dough.
- Place rounded tablespoons of dough on a baking sheet, about an inch apart.
- Bake cookies for 10 minutes. Let cool a few minutes on the baking sheets, then move to a cooling rack.