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Double Chocolate Stuffed Peppermint Cookies

  • 1 c. (2 sticks) butter, cold
  • ½ c. sugar
  • ½ c. brown sugar
  • 2 eggs
  • ⅓ c. half and half
  • 1 t. vanilla
  • 2 ¾ c. flour
  • ½ c. cocoa
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 T. cinnamon or Wise Women of the East
  • 2 c. dark chocolate chips (60% cocoa or half semi sweet and half milk chocolate chips)
  • 12 small York Peppermint Patties (dark chocolate covered)

Method:

 

Mix together flour, cocoa, baking soda, baking powder, and cinnamon. Stir until combined. Cut your cold butter into tablespoon pieces. Then using a pastry cutter, work the cold butter into your flour until it becomes “pea” sized.

Whisk together vanilla, eggs, and half and half. Pour into flour and butter mixture and combine, until all ingredients are formed together. (Dough will be thicker and sticky. Shape dough with medium cookie scoop and flatten dough with your hand into a thick disc. Place your mint patty in the center and shape the dough, sealing the patty. Then shape your stuffed dough into a round ball and place on a cookie sheet. Repeat until all the dough is used. Freeze for 20 minutes to allow butter to chill.

Remove frozen cookie dough and bake at 350 for 15 minutes. Remove from the oven and cool completely.

 

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Orange Creamsicle Cookies

Ingredients:

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips

 

Directions:

Preheat oven to 375 degrees.  In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 – 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

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Chocolate Orange Cake Mix Cookies with Ganache Topping

Cookie:
1 milk chocolate cake mix
2 eggs
1/3 cup vegetable oil
Mix all ingredients together. Roll into 1-1.5″ balls. Place on cookie sheet and bake at 350 degrees for 6-8 minutes. Remove from baking sheet and let them cool.

Orange Buttercream Filling:

1/2 c. butter, softened

2 T. milk

2-3 c. powdered sugar

1 1/2 tsp. orange extract

red and yellow food coloring (optional- I just added a little bit to give it an orange color)

Mix all ingredients together and spread a generous amount on each chocolate cake mix cookie.

 

Ganache Chocolate Layer:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Melt chocolate chips and butter in a double boiler or in the microwave (I just microwaved it for 60 seconds and stirred, then microwaved for another 30 seconds and stirred again until it was smooth). Spread over the orange frosted cookies.

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Rolo Cookies

1 pkg. Rolo’s
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar, if desired.

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Andes Mint Cookies

This is my go-to cookie whenever I need to bring cookies to something or take cookies to a neighbor. They are AMAZING! (And very rich . . . warning- you WILL need a glass a milk to go with them!)

1 Devil’s Food Cake Mix
1/2 cup oil (maybe less oil)
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don’t cook any longer than that! You don’t want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of eachcookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .