Girls in white dresses with blue satin sashes, snowflakes that stay on my nose and eyelashes, beautiful morning runs in Kentucky these are a few of my favorite things.
Honestly, I am a little slap happy while writing this (can't you tell from the above attempt at a song?). It's 3am and I am up because something woke me at exactly the 4 hour mark in my sleep cycle, that small window in which, if I am woken up, I cannot get back to sleep.
Just a fair warning, I can be a jerk 4 hours into my sleep cycle. Deal with it. (note: I love you, J!)
Actually, instead of dealing with it, you should make these cookies, because they could even make a very-grumpy-me content enough to stop complaining about lack of sleep...maybe. Oh well. I am off to go try something ridiculous in my kitchen (I will tell you about it later) at 3am and then to spin class at 5:30am in an attempt to not waste this early morning. Wish me luck.
Chocolate Peppermint Cookies
1 ¼ c butter, softened
1 ¼ c butter, softened
2 c sugar
2 eggs
10 oz bag Andes Peppermint Crunch baking chips*, divided
(*I had a hard time finding these, so I used the candy cane Hershey's Kisses and chopped them up instead, but the baking chips are less work, if you can find them)
(*I had a hard time finding these, so I used the candy cane Hershey's Kisses and chopped them up instead, but the baking chips are less work, if you can find them)
¾ c unsweetened cocoa
1 tsp baking soda
½ tsp salt
2 c flour
Cream butter and sugar. Add eggs and blend well. Combine cocoa, baking soda, salt and flour; then blend into creamed mixture. Add peppermint baking chips, reserving ⅓ c. Drop by teaspoonfuls onto greased cookie sheet. This is a wet, sticky dough. Top with a few reserved baking chips.
Bake at 350 degrees for 8-9 minutes. Do not over-bake. Cookies will be soft. They will puff during baking, but flatten a little upon cooling. Cool on cookie sheet until set, about 3 minutes; remove to wire rack to cool completely. Makes 4-5 dozen.
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