Christmas is just across the corner and if you're like me, you will be inside the kitchen plenty inside the subsequent month.
these chocolate peppermint cookies are a twist on an antique family favourite for me and i like how they became out. It’s a gentle, chewy, subtle chocolate cookie crowned with peppermint frosting and sprinkled with crushed sweet canes, that's why i'm calling them sweet Cane Cookies.
INGREDIENTS
Chocolate Cookie Base:
- 1 1/2 C brown sugar
- 2 Tbsp water
- 3/4 C margarine (1 and a half sticks)
- 2 C Nestle’s Semi-Sweet chocolate chips
- 2 eggs (beaten)
- 1 tsp salt
- 1 1/4 tsp baking soda
- 3 1/2 C flour
INSTRUCTIONS
- Preheat your oven to 350 degrees.
- Sift dry ingredients together and set them aside.
- In a large pan on the stove over medium-high heat, melt your brown sugar, water, and margarine together and stir and continue to heat until it boils.
- Remove from heat and immediately stir in your Nestle’s Semi-Sweet Chocolate Chips. Mix until melted.
- Beat your eggs with a fork and then stir them into the chocolate mixture.
- Add the dry ingredients and stir them in with a fork until completely combined. If your dough seems runny (and like you can’t make blobs with it) add a little bit more flour.
- Roll into large balls (see image below) and drop onto a cookie sheet (preferably with a Silpat mat). If you don’t have a Silpat mat make sure you have a greased cookie sheet.
- Also Read Other Recipes
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