Mint Chocolate Chip Cookies (Christmas Edition)

It’s well documented I am a Hershey’s girl.

With anything in life, there are ‘buts’.  Sometimes, there’s a coupon. And sometimes, that coupon includes adorable Christmas themed chocolate chips.

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Mint Chocolate Chip Cookies (based on BH&G Chocolate Chip Cookie Recipe)

Yields: 3 dozen

Ingredients

1/2 cup shortening

1/2 cup butter, at room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 teaspoon baking soda

2 eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 tablespoon milk

½ cup melted chocolate (I melted chocolate chips)

1 tablespoon cocoa powder

2 1/2 cups all-purpose flour

2 cups Toll House Christmas Themed Chocolate Chips (or plain old milk chocolate chips)

Directions

Beat shortening and butter until smooth. Add the brown sugar, granulated sugar, and baking soda. Mix in eggs until well incorporated. Add vanilla, peppermint, and milk. Fold in melted chocolate.

Mix in cocoa powder and flour, 1/2 cup at a time. 

Add Toll House Christmas chocolate chips.

 Using a 1″ cookie scoop, drop dough onto a cookie sheet. Bake at 375 degrees for 8-10 minutes. Let cool 5 minutes then transfer to wire rack. Allow to cool completely.

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I made these for a food drive at work along with a batch of good old-fashioned chocolate chip.

Reese’s Pieces Cookie Sandwiches

The last few things I’ve made (the Sweet Zucchini Cupcakes with Cream Cheese Frosting and the Mint Chocolate Chip Ice Cream Cone Cupcakes) were a huge flop with Kid. He licked the cream cheese frosting and gave me a look like WhatTheFuckIsThisShit. The mint frosting didn’t fair any better.

So I made these just for my son.

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Reese’s Pieces Cookie Sandwiches (based on BH&G Chocolate Chip Cookie Recipe)

Yields: 3 dozen

Ingredients

1/2 cup shortening

1/2 cup butter, at room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 tsp baking soda

2 eggs

1 tsp vanilla

2 1/2 cups all-purpose flour

2 cups Reese’s Pieces baking chips

Directions

Beat shortening and butter until smooth. Add the brown sugar, granulated sugar, and baking soda. Mix in eggs until well incorporated. Add vanilla and mix well.

Mix in flour, 1/2 cup at a time. Fold in Reese’s Pieces.

Using a 1″ cookie scoop, drop dough onto a cookie sheet. Bake at 375 degrees for 8-10 minutes. Let cool 5 minutes then transfer to wire rack. Allow to cool completely.

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Peanut Butter Buttercream

(based on Wilton’s Buttercream recipe)

Ingredients:

1/2 cup vegetable shortening

1/2 cup unsalted butter

1 teaspoon vanilla extract

4 cups sifted confectioner’s sugar

3 tablespoons milk +

1/2 cup of peanut butter

Instructions: 

In large bowl, cream shortening and butter. Add vanilla. Gradually add sugar, alternating with milk. Mix in peanut butter. Add additional milk, 1 tablespoon at a time, until desired consistency is reached. Try to keep the frosting on the stiff side. You don’t want it to ooze out of your cookies on your first bite.

Once the cookies have cooled completely, assemble: cookieFROSTINGcookie.

Hope everyone had an enjoyable Labor Day.

Coconut Butterscotch Cookies

Sometimes I just browse the baking aisle and throw things in my cart.

That sounds good and that sounds good and that sounds good.

I knew I wanted coconut. In cookie form. Everything else just sort of came together.

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Coconut Butterscotch Cookies (based on BH&G Chocolate Chip Cookie Recipe)

Yields: 3 dozen

Ingredients

1/2 cup shortening

1/2 cup butter, at room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 tsp baking soda

2 eggs

1 tsp vanilla

1 tbsp milk

2 1/2 cups all-purpose flour

1 cup milk chocolate chips

1 1/2 cups butterscotch chips

3/4 cup toasted coconut*

Directions

Beat shortening and butter until smooth. Add the brown sugar, granulated sugar, and baking soda. Mix in eggs until well incorporated. Add vanilla and milk, mix well.

Mix in flour, 1/2 cup at a time. Fold in chocolate, butterscotch, and toasted coconut.

Using a cookie scoop, drop dough onto a cookie sheet. Bake at 375 degrees for 8-10 minutes. Let cool 5 minutes then transfer to wire rack. Allow to cool completely or steal one and do the hot potato cookie dance until it’s cool enough to eat.

YouKnowWhatI’mTalkingAbout

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My dad noted that I like a lot more ‘chip’ in my chocolate chip cookies than actual cookie. He might be on to something.

* Toasting coconut is easy. Preheat oven to 250-300 degrees. Line a baking sheet with wax paper. Lay coconut in a thin layer on the wax paper. Bake until desired toasty-ness is achieved, making sure to stir coconut every so often so it toasts evenly.