Peppermint Chocolate Sugar Cookies

These cookies will round out my Christmas recipe week, and they're the perfect end!  They're good without the frosting and peppermint candies, so add that on top and you've got quite an amazing cookie.  Let's dive in :) 

Preheat the oven to 350 degrees F.  Combine flour, baking powder and salt together in a large bowl.  In a separate bowl beat the butter, sugar, and peppermint extract together until pale and fluffy.

Beat in the egg.

Then beat in the flour mixture on low.  

Mix in the chocolate chips.

Roll the dough into 1 1/2 inch balls and place on baking sheets at least 2 inches apart.  Bake for around 12 minutes until edges are lightly golden.  Let cool on sheets for 5 minutes, then transfer cookies to a rack and let cool completely. 

For the icing: stir together sifted confectioners' sugar and enough cream to make a spreadable glaze.  I ended up using probably 3 1/2 tablespoons.  

Spread a thin layer of glaze on top of each cookie.

Sprinkle with peppermint candies.  

Let cool completely and enjoy! These are super tasty and will put you in the perfect holiday spirit :)

Peppermint Chocolate Sugar Cookies

Adapted from Everyday Food Magazine

Serving Size ~2 dozen

2 1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon fine salt

2 sticks of unsalted butter at room temperature

2 cups sugar

1/4-1/2 teaspoon peppermint extract

1 large egg

1/2 cup mini semi sweet chocolate chips

1 cup powdered sugar, sifted

3-5 tablespoons heavy cream

12 found peppermint candies, crushed for decorating

Preheat the oven to 350 degrees F.  

Combine flour, baking powder and salt together in a large bowl.  

In a separate bowl beat the butter, sugar, and peppermint extract together until pale and fluffy.

Beat in the egg.

Then beat in the flower mixture on low.  

Mix in the chocolate chips.

Roll the dough into 1 1/2 inch balls and place on baking sheets at least 2 inches apart.  

Bake for around 12 minutes until edges are lightly golden.  

Let cool on sheets for 5 minutes, then transfer cookies to a rack and let cool completely. 

For the icing: stir together sifted confectioners' sugar and enough cream to make a spreadable glaze.  

Spread a thin layer of glaze on top of each cookie.

Sprinkle with peppermint candies.

Nutella & Peanut Butter Cookies

Need I say more than the name of these cookies to convince you how awesome they are?!  You need to make these as soon as possible.   I'm always a fan of both Nutella and Peanut butter, but together...yes, please!

In a large bowl combine flour, baking powder, baking soda, salt and cinnamon together. Set aside.

Melt the butter over the stove at medium heat until it starts to bubble and turn a little brown.  It will foam and make sure you're whisking constantly.  Remove from heat as soon as it starts to brown and transfer to a bowl to let cool for a few minutes.

In a separate bowl get your peanut butter ready to be combined with the cooked butter.  I used crunchy peanut butter, but you can use smooth as well.

With an electric mixer combine the brown butter and peanut butter together.  Add both sugars and beat until smooth.

Beat in the egg and vanilla extract. 

Add the dry ingredients and stir until just combined. 

Stir in the Nutella.  You can also add chocolate chips here if you want to step these cookies up even more.  Let the dough chill in the fridge for around a half hour.  Preheat oven to 350 degrees F.  Scoop tablespoon size balls of dough and placed on a greased cookie sheet.  Use a fork to lightly indent the top of cookie with a criss-cross pattern.  Bake for 8-10 minutes.  Remove from the oven and cookie sheet and let cool. 

YUM!!  Next time I make this recipe I will be adding chocolate chips, but these were still really tasty cookies.  Hope you enjoy them as much as I did.  Happy Monday!

Nutella & Peanut Butter Cookies

Adapted from Love.Life.Eat.

1 cup flour

3/4 teaspoons baking soda

1/2 teaspoons baking powder

1/4 teaspoons sea salt

1/4 teaspoon cinnamon

1/2 cup unsalted butter

1/2 cup peanut butter at room temperature

1/4 nutella

3/4 cup dark brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla extract 

1 1/2 cup chocolate chips *optional

In a large bowl combine flour, baking powder, baking soda, salt and cinnamon together and set aside.

Melt the butter over the stove over medium heat until it starts to bubble and turn a little brown.

Remove from heat as soon as it starts to brown and transfer to a bowl to let cool for a few minutes.

With an electric mixer combine the brown butter and peanut butter together.  

Add both sugars and beat until smooth.

Beat in the egg and vanilla extract. 

Add the dry ingredients and stir until just combine

Stir in the Nutella and chocolate chips if using.

Let the dough chill in the fridge for around a half hour.  

Preheat oven to 350 degrees F.  

Scoop tablespoon size balls of dough and placed on a greased cookie sheet.  

Use a fork to lightly indent the top of cookie with a criss-cross pattern. 

Bake for 8-10 minutes.  

Remove from the oven and cookie sheet and let cool.