Peppermint Brownie Cookies

It is that time of year again! I am participating in one of my all-time favorite traditions, the Rodelle Cookie Campaign!

Nothing says Christmas in our house like these Peppermint Brownie Cookies! Every year my husband and I order peppermint bark to enjoy throughout the season. You can use peppermint bark for these or white chocolate with peppermint candy crumbles. Both are delicious!

These cookies are so soft filled with melty chocolate chunk. They pair perfectly with the white chocolate and peppermint crunch! You can definitely make them smaller, but I have found that 4 oz of dough make the perfect gifting size.

The secret to the thick brownie texture is underbaking them and letting them set cooling for at least an hour before decorating.

I used Rodelle organic vanilla extract and gourmet cocoa powder. These are the two ingredients I think should always be the best quality you can find since they have the biggest flavor profile of the cookie.

I also always use salted butter. This seems very controversial in the baking world, but I love the salt with rich chocolate.

Ingredients:

1 cup of cold salted butter cut into chunks

1 1/4 cup of dark brown sugar

1/2 cup of granulated sugar

2 eggs at room temp

2 tbsp of vanilla extract

1/2 cup of baking cocoa

1 tsp of cornstarch or vanilla instant pudding

3/4 tsp of baking soda

1 1/4 cups of cake flour

1 1/4 cups of AP flour

1 cup of dark chocolate chips or chunks

1 cup of white chocolate chips or baking bars

1 cup of peppermint bark pieces or crushed candy canes

Directions:

Preheat the oven to 400 degrees.

Whip the butter and sugars together for at least 3 minutes.

Add eggs and vanilla

Whip for another 3 minutes at high speed

Next whip in your cocoa until combined

Slowly add in the flours, baking soda, and corn starch

Do not over mix, but make sure the flour is mixed in

The batter should be very thick, fold in the chocolate chips

Weigh out 4 oz of dough and roll into balls (think tennis ball size if you don’t have a scale)

Refrigerate for 15 minutes

Line a baking sheet with parchment paper and give your cookies plenty of room to spread, I like to press down with my fingers to help the spread and add texture

Bake for 10 minutes

The edges should be set and the middle should look underbaked, be careful here because the bottoms burn fast in the high heat

Let cool for at least an hour

Melt the white chocolate and dip or drizzle, top with peppermint bark or crushed candies

You can store at room temp for up to 5 days

Happy baking!!!

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Caramel Espresso Chip Cookies

What is it about Christmas that just makes you crave warm cups of espresso? Or is it just me?? These cookies are inspired from one of my favorite drinks. Espresso with caramel and mocha sauce.

These chewy chocolate chip cookies have dark chocolate chips, espresso chips, and are stuffed with caramel. They are perfect for any holiday cookie exchange or late night snack!

I created these cookies as part of the #rodellebakingchallenge ! I am so excited to share their give away. If you have been following me for a while you know the Rodelle vanilla extract is my all time favorite.

Ingredients

1 stick room temperature salted butter

1/3 cup of granulated sugar

3/4 cup of light brown sugar packed

2 large eggs

1/2 cup of instant vanilla pudding mix

2 tbsp of Rodelle vanilla extract

1 tsp of baking soda

1 tsp of cinnamon

1 cup dark chocolate chips

1 cup espresso chips

12 chewy baking caramels

Directions

Preheat oven to 350

In a mixer whip the butter and sugars

Add in the extract, eggs and pudding mix

Slowly mix the cinnamon, baking soda and flour

Hand fold in the chips to prevent over mixing

Roll into 12 even balls

Push the caramel into the middle of each until covered

Flatten slightly to the size you like these do not spread much

Decorate with sprinkles!

If you do not have espresso chips just add another cup of dark chocolate chips and 2 tbsp of instant espresso powder

Enter to win Rodelle’s baking challenge! Follow @rodellevanilla on Instagram. Bake one of the influencer collab recipes and tag them at #rodellebakingchallenge !

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Toasted Coconut Brown Sugar Thumbprint Cookies

christmas cookies

Wowee that was a mouth full! This chewy brown sugar cookies are rolled in coconut then toasted to perfection before filling the middle with chocolate hazelnut spread. These cookies stayed perfectly soft and chewy for several days after baking! I honestly liked them even better the day after baking. They were delicious warm from the oven, but the brown sugar was so much more prominent the following day.

christmas cookies

If you aren’t a fan of coconut you can easily skip it, but I looooooved toasted coconut! Rodelle launched another cookie campaign this year and I am so excited to be a part of it! A lot of the brand ambassadors came together to bring you Cookies By The Dozen ! Check out the link to see all the other cookie recipes!

Cookie with Rodelle

These are easy to package for gift giving! While the center never truly sets you can layer with parchment paper to avoid a mess. I think they look amazing in cookie tins. I used a healthy amount of Rodelle Vanilla Extract and a sprinkle of the Rodelle Organic Cocoa. These cookies remind me of a super soft chocolate chip cookie, minus the chocolate chips!

Cookie with Rodelle

Cookie with Rodelle

 

Toasted Coconut Brown Sugar Thumbprint Cookies
Recipe Type: Cookies
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 12-18
Chewy brown sugar cookies rolled in toasted coconut topped with chocolate hazelnut filling.
Ingredients
  • 1 cup of chocolate hazelnut spread
  • 2 cups of sweet coconut shredded
  • 3 eggs room temp
  • 2 1/4 cups of flour
  • 1 1/2 sticks of unsalted butter softened
  • 1 tsp cornstarch
  • 1 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 tsp salt
  • 2-3 tsp of Rodelle Vanilla extract
  • 1/4 cup of cocoa powder (optional)
Instructions
  1. Preheat the oven to 325 degrees
  2. In a mixture combined the sugars and butter on medium speed for several minutes until very fluffy
  3. Add in 1 egg and the vanilla extract
  4. Add in the flour, cornstarch and salt until just combined
  5. Roll the dough into uniform balls and place on a baking mat or parchment paper in a pan
  6. In a bowl mix the remaining eggs
  7. In another bowl add the coconut
  8. Dip each dough ball into the egg then the coconut
  9. Place on the baking sheet and freeze for 3-5 minutes
  10. Use your finger or a spoon to make an indention in each dough ball
  11. Bake for 8-10 minutes
  12. Just until the coconut starts to toast do not over bake
  13. Let cool then add a spoonful of chocolate hazelnut spread into the indention of each cookie
  14. Sprinkle with cocoa powder

Cookie with Rodelle

Don’t forget to check out all the other recipes! Happy baking!

Cookie with Rodelle

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