Peppermint Blossom Crinkle Cookies

Ultra soft and fudgy mint chocolate crinkle cookies topped with a smooth and creamy peppermint Hershey’s kiss.

Peppermint Blossom Crinkle Cookies

All my life, I’ve always been obsessed with those peanut butter cookies with the chocolate Hershey’s kiss on top. I know, I know…they’re called “Peanut Butter Blossoms”, but to me, they will always be those peanut butter cookies with the chocolate Hershey’s kiss on top.

Peppermint Blossom Crinkle Cookiespeppermintblossomcrinklecookies-2

If I ever saw them at a party, I’d immediately grab a couple, and then try to secretly make my way back all night long. What can I say, I’m a classy lady.

Peppermint Blossom Crinkle Cookies

A few years ago, Heather and I made some peppermint crinkle cookies during our holiday baking extravaganza. This baking extravaganza was no joke. Heather made a spreadsheet dictating how many pounds of butter, flour and sugar we needed to stock up on at Winco. Oh Winco…best grocery store ever.

Peppermint Blossom Crinkle Cookies

Then we baked for probably a solid 24 hours, and gave away our treats to the entire musical theatre department, and used our talents to suck up to our professors. How could we not be your favorite voice student when we made you 70 pounds worth of holiday dessert???

Peppermint Blossom Crinkle Cookies

So I took two of my favorite cookies, and I made them one. I made them for a couple of Christmas parties last year, and they were the first thing everyone flocked to (we all have similar tastes it seems ;) ), and immediately asked “WHAT ARE THESE????” Then they quickly disappeared. Fluffy powdered sugar covering a rich peppermint chocolate cookie with a smooth, melty peppermint kiss on top. It’s everything you could ask out of your holiday cookie.

**Note: All photos on this post were taken by my husband. I made these last year before I was exclusively taking the photos for my site. I could make them again (they are so good), but his photos are gorgeous, so I decided to keep them. :)

Peppermint Blossom Crinkle Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 30 minutes

Yield: approx 4 dozen

Serving Size: 1 cookie

Peppermint Blossom Crinkle Cookies

Ultra soft and fudgy mint chocolate crinkle cookies topped with a smooth and creamy peppermint Hershey's kiss.

Ingredients

  • 2 cups white whole wheat flour (or gluten-free baking blend)*
  • 2 tsp baking powder
  • 1 and 1/3 cup sugar
  • 2 eggs
  • 1/2 cup light cream cheese
  • 4 oz unsweetened baking chocolate, melted
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • Approx 1 cup powdered sugar for rolling
  • 48 peppermint kisses (the mint truffle kisses would also be delicious!)

Instructions

  1. In a medium bowl, whisk together flour and baking powder. Set aside.
  2. In a large bowl, beat together sugar, eggs and cream cheese. Beat in melted chocolate and extracts until well combined. Slowly beat in flour mixture. If dough becomes too thick, use your hands to mix the rest of the way. Cover and chill for 2 hours (or longer).
  3. Preheat oven to 375. Line baking sheet with parchment paper or lining sheet. Pour powdered sugar into a wide, shallow bowl. Shape dough into 1" balls and roll in powdered sugar until coated, then drop onto prepared baking sheet.
  4. Bake for 8-10 minutes until set and crinkles have formed. Immediately press a kiss into the top of each cookie. Let stand on cookie sheet for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

*Recipe tested with white whole wheat flour, but I have subbed the gluten-free baking blend in many similar recipes and it has worked perfectly. Cooking time may be lower, so check cookies at 7-8 minutes.

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Inside Out Buckeye Cookies

Soft and chewy peanut butter cookies stuffed with melty dark chocolate and covered with powdered sugar–just like an inside out buckeye! Vegan, gluten-free, and seriously addicting.

Inside Out Buckeye Cookies

You know it’s Christmas time when I post cookies 3 days in a row. Okay, that’s a lie. I always post cookies. I love cookies. Everyone has their “thing”, their go-to dessert, that one thing they feel like they do significantly better than all other baking. Mine is totally cookies. In fact, I mess up brownies more times than I get them right, and I constantly have to remake cupcakes because I under bake them (because that works with cookies…not so much with cakes…).

Inside Out Buckeye Cookies

For part of my segment for Health2Fit (read more about the whole experience here), Natalie asked me to bring in some health(ier) cookies so she could demonstrate some creative ways to package them for swaps. That was awesome for me since I love to bake things, and then I totally fail at packaging in any sort of attractive manner. They were a huge hit at the studio, and everyone said they wouldn’t have been able to tell that they were lightened up, vegan & gluten-free!

Inside Out Buckeye Cookies

I’ve made these with both white whole wheat flour, and then more recently with my gluten-free baking blend. The only adjustment for the gluten-free version included baking time. They cooked about 1-2 minutes quicker than the original. In fact, the first batch I second guessed myself, left them in too long, and ended up with overly chewy (not the good kind of chewy), flat cookies. I was worried that they wouldn’t work, but the next batch, I took out as soon as they set, and they were awesome! Not quiiiite as puffy as these, but certainly not flat, and the taste was identical.

Inside Out Buckeye Cookies

Oh, and I guess maybe we should discuss what buckeyes actually are? Because I had no idea until the last year when I saw them floating around the blog world. It’s kind of like a Reese’s cup crossed with a truffle. They are little balls of peanut butter mixed with powdered sugar covered (mostly) with chocolate, but leaving one little “eye” remaining, So these cookies are…the opposite! Dark chocolate in the middle, with the peanut butter and powdered sugar on the outside. I love melty dark chocolate in the center of my cookies, and I am a peanut butter fanatic. The powdered sugar is that perfect extra touch that makes these cookies the first to go at parties or cookie swaps!

Inside Out Buckeye Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 1/2 dozen

Serving Size: 1 cookie

Inside Out Buckeye Cookies

Soft and chewy peanut butter cookies stuffed with melty dark chocolate and covered with powdered sugar--just like an inside out buckeye! Vegan, gluten-free, and seriously addicting.

Ingredients

  • 1 1/4 cup gluten-free baking blend or white whole wheat flour*
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp corn starch
  • 1/2 cup apple butter
  • 1 cup peanut butter
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 oz good quality dark chocolate, in small squares or roughly chopped
  • approx 1/2 cup powdered sugar for rolling ( + more for dusting)

Instructions

  1. In a medium bowl, combine flour, baking soda, baking powder, and corn starch. Set aside.
  2. In a large bowl, beat the apple butter, peanut butter, sugars, and vanilla until smooth. Beat in dry ingredients until well combined, scraping down the sides of the bowl as necessary. Refrigerate for 30 minutes.
  3. Preheat oven to 350 degrees. Line 2 large cookie sheets with silpat or parchment paper. Pour powdered sugar in a shallow bowl. Roll dough into 1" balls then press a square of dark chocolate inside. Re-roll dough around chocolate. Make sure no chocolate is showing. Add more dough if necessary. Roll in powdered sugar, then transfer to prepared baking sheet.
  4. Bake until edges are just set, about 8-10 minutes. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to 1 week.

Notes

*Gluten-free cookies will bake 1-2 minutes faster than if you use white whole wheat flour. Check gf cookies at 7 minutes, and wheat cookies may be in for closer to 11 depending on your oven.

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PS: Don’t forget to check out the segment this Saturday (12/14) @ 11am AZ time. Local channel 7, cable 13.

Soft & Fluffy Sugar Cookies {The Great Food Blogger Cookie Swap}

Pillowy soft, fluffy, and loaded with vanilla flavor, these sugar cookies are irresistible. Eat them plain, frost them, or decorate with your favorite holiday decorations.

Pssssst…Today is the last day to enter this awesome giveaway! Don’t miss out!

Soft & Fluffy Sugar Cookies {gluten-free}

So yesterday we were discussing cookie swaps, yes? I may not have a ton of experience with them, but this year is the second time I have participated in The Great Food Blogger Cookie Swap, and it is AWESOME! You sign up, and then you are sent your 3 matches. You make and send a dozen cookies to each match, then you receive a dozen cookies from 3 surprise sources.

Soft & Fluffy Sugar Cookies {gluten-free}

I signed up for the gluten-free option so I could share my cookies with Steve. The last thing I need is 3 dozen cookies that only I will eat. As awesome as that sounds. Heather sent me spict gingerbread cookies, Marianne sent me chocolate snickerdoodles, and Rachel send me peanut butter blossoms. Everything was amazing. Steve loved the peanut butter blossoms, and I kept getting drawn back to the chocolate snickerdoodles, but I mean who doesn’t love gingerbread cookies this time of year too? Seriously.

photo (31)

I sent these sweet li’l sugar cookies to Dre, Amy, and Sara.

Soft & Fluffy Sugar Cookies {gluten-free}

First I made peppermint mocha cookies. They were amazing (and I will totally share them soon), but they just didn’t look pretty, and I couldn’t bring myself to send something that didn’t at least begin beautiful. Although, who the heck knows what they looked like by the time they arrived. Sending cookies makes me so nervous. What if they get smushed? What if they’re dry and cakey by the time they arrive? What if, what if, what ifffffff….????

Soft & Fluffy Sugar Cookies {gluten-free}

Well, I can’t tell you what they looked like when they got there, but I can tell you that I absolutely loved them. They were unbelievably soft and fluffy, and the vanilla flavor was so bold, but definitely a nice change from all the chocolate I’ve been devouring. ;)

Soft & Fluffy Sugar Cookies {gluten-free}

I used coconut oil + vanilla yogurt instead of my usual apple butter. I wanted to keep the color as light as possible. Between the brown rice flour, oat flour and almond meal in my baking blend, it’s really tough to get cookies that look like the original, and I couldn’t get past the idea of brown sugar cookies, so I did everything I could to keep these as white as possible. The little bit of coconut oil adds an immense amount of softness and richness to the texture, making the cookies satisfying and irresistible.

Soft & Fluffy Sugar Cookies {The Great Food Blogger Cookie Swap}

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: approx 4 dozen

Serving Size: 1 cookie

Soft & Fluffy Sugar Cookies {The Great Food Blogger Cookie Swap}

Pillowy soft, fluffy, and loaded with vanilla flavor, these sugar cookies are irresistible. Eat them plain, frost them, or decorate with your favorite holiday decorations.

Ingredients

  • 5 cups gluten-free baking blend
  • 1 1/2 tbsp baking soda
  • pinch salt
  • 1 1/2 cups granulated sugar
  • 1 cup nonfat vanilla yogurt
  • 1/2 cup coconut oil, melted
  • 2 eggs
  • 1 1/2 tbsp vanilla extract

Instructions

  1. In a medium bowl, whisk together baking blend, baking soda and salt. In a large bowl, beat together sugar, yogurt and coconut oil. Beat in eggs one at a time, then add vanilla. Add dry ingredients and beat until just combined, scraping down sides of the bowl as necessary. Cover and chill for 30-60 minutes.
  2. Preheat oven to 350. Line baking sheets with silpat or parchment paper. Use a small cookie scoop to transfer dough onto prepared baking sheet. Bake until outsides are just set, about 8-10 minutes. Cookies will look underdone. Do not over bake. Cool completely on baking sheet. Store in an airtight container at room temperature for up to 1 week.
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Boston Day 3: New Years Eve

Okay, I caved. I bought more space. I really wanted to finish blogging about vacation. Also I have an entire week of meals planned out that I can’t wait to write about and the day you’ve all been waiting for I’ve been going on and on and on about AKA my first half marathon is 9 days away. Too many important things happening to wait around figuring things out. Okay, back to the vay cay recap!

We decided to go out and do First Night in Boston. Basically, you buy a pin and it gets you into all of these different events. But before we could really get things started, we had a very important stop to make!

Okay, but seriously, we don't have Pinkberry in Phoenix, so it really is a very important stop. We have a million and one fro yo places, why oh why no Pinkberry?!

Also, Nacho had to do some family tradition including ziploc bags, beans, rice, and things we want in the new year. I still don’t really understand it, but I played along ;)

You should have seen his intent and focus putting this thing together!

Yup, that's it folks.

Come to think of it, the only thing we actually ended up using our pins for was the next stop. Whoops. We went to see an improv troupe. They were decent. The people watching was probably funnier ;)

Weird people know they're weird, so when you ask them to take their picture, they actually don't get too offended. Trust me, it happens to my dad all the time. :)

After the improv, Steve took this picture of me and I really like it, so I’m posting it even though it’s kind totally not necessary to my story

He was convinced the cold weather made my eyes look "cool and marbley". I don't know what that means, but there's no double chin, so good job babe!

We explored a little more of downtown Boston while finding our way to some dinner.

We ended up at this Asian noodley place that had no wait and ended up being really delicious! Lisa especially loved it.

She really did love her meal, just not the saki ;)

I ended up with a really yummy brown rice bowl thing. I know, I’m so descriptive.

Brown rice, chicken, veggies, yummmm.

After dinner, we had some drinks and then went to watch the fireworks! I really really really love fireworks! I missed out on them for a lot of 4th of July celebrations (Confession: I couldn’t figure out how to make July plural so I reworded my sentence. I swear I passed 1st grade.) while away at theatre camp (and now I’m not only not smart, I’m also a huge nerd, but I don’t care I love theatre camp!), so seeing fireworks is extra special to me. In an attempt to show me how much he listens, Steve took about a million firework pictures. Don’t worry, I’ll only show you the best 999,999 ;)

Ooooohhhh

Aaaaahhhhh

I asked Steve for an alternative to ooohh and ahh and he said "That's pretty badass"

He also suggested "Spectacular"

He definitely does not have a way with words, but he can take pretty Ooohh Aahhh Badass Spectacular pictures ;)

A very belated Happy New Year everyone!

PS: A big thank you to Lisa and David for being such amazing hosts! I wish I could have spent an other month hanging with them in Boston and grossing David out by eating pureed pumpkin every morning for breakfast :) I love you guys!!!

Sugar Cookies

There is something about the simplicity of the sugar cookie. People love it. It’s my brother’s very favorite. I wasn’t going to make any this year, but I could see the disappointment in Hermano’s face when I told him, so I made a batch up special just for him. Clearly, I am an awesome sister. I was so happy with how these sugar cookies turned out! Sometimes I’m nervous to modify more simple things because I’m worried that you’ll be able to taste the difference more, but these were fantastic and I definitely ate 2 before forcing myself to package them up for Hermano. Sorry Hermano, I couldn’t help it ;)

Sugar Cookies

yield approx 2 dozen

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tsp cinnamon
  • 1/4 cup light whipped butter, softened
  • 1/2 cup nonfat plain Greek yogurt
  • 3/4 cup raw cane sugar
  • 1/2 cup Splenda
  • 1/4 cup egg substitute
  • 2 tsp vanilla extract

Directions:

  1. Preheat oven to 350. Line baking sheet with parchment paper.
  2. In a medium bowl, whisk together flours, baking powder, baking soda and cinnamon. Set aside.
  3. In a large bowl, beat butter, sugar, Splenda and Greek yogurt together until combined. Beat in egg substitute and vanilla.
  4. Slowly add in dry ingredients until combined, scraping sides of bowl when necessary.
  5. Cover and chill in refrigerator for 1 hour.
  6. Spray hands with nonstick spray, and roll dough into 1-1 1/2″ balls. Drop onto lined baking sheet.
  7. Spray a piece of wax or parchment paper and use it to flatten cookies slightly.
  8. Bake for 10-14 minutes until golden and set, but be careful not to over bake.
  9. Transfer to wire rack to cool completely.
  10. Top with Royal Icing and sprinkles (you can totally halve the icing recipe)!

We still have so many candy canes from all the peppermint baking so Steve got all artsy and made a heart. He's cute. I like him ;)

We tried for red icing. It came out pink. I like pink, so it's all good. Hermano, I hope you like pink!