Tag Archives: Chocolate chip

Snow Day Soft Pretzels

Full disclosure: where I live, we haven’t had a snow day this winter. The only snow I even came into contact with was when we played with store bought snowballs at the Frozen birthday party I attended this weekend–while wearing flip flops. When the temperature dropped overnight and I had a teeny bit of ice to scrape off my windshield this morning I had to search my garage for an ice scraper. So I personally don’t need snow day activities. However, growing up in the Northeast US, we had plenty of snow days and I’m sure my mom was always looking for random things to keep me and my siblings occupied (and this was before the days of Pinterest. Gasp!).

Snow Day Soft Pretzels

But while weather hasn’t been a challenge for me this winter, my husband has been out of town for almost 6 weeks for work so I’ve still been trying to come up with creative ways to entertain my toddler son in the evenings and on weekends and one of my favorite ways to do that is in the kitchen. I love to cook and bake, he loves to eat and “help” in the kitchen. So we’ve made lots of smoothies, we’ve made flavored popcorn, we’ve made pizza from scratch, and my new favorite is soft pretzels.

Snow Day Soft Pretzels

For a while I was on a soft pretzel kick from the cafeteria at work. They’re not even all that good from there, but the crispy salty exterior with the soft chewy inside is definitely comforting. Homemade ones, though, especially when fresh out of the oven and brushed with melted butter, totally hit the spot. There are a number of ways to make baking these pretzels educational (in additional to delicious) for your kiddos too. Older kids can help with the measuring process while making the dough, lots of math skills there, or watching the yeast ferment (yay biology). My son is too young for those concepts, but we form the pretzels into various shapes and letters so he can practice his alphabet and shapes. He also loves topping them with salt or cinnamon sugar and brushing them with butter which are great fine motor skills practice for toddlers. In the end, we’re left with a tasty treat which makes everyone happy.

So warm up your insides with these easy and delicious Snow Day Soft Pretzels. (PS I was able to make these after work and still have pretzels ready to eat before bedtime).

Snow Day Soft Pretzels

______________________________

Snow Day Soft Pretzels (adapted from Baking Bread the Way Mom Taught me)

Yield: 16 pretzels

Ingredients:

1 package active dry yeast (2 1/4 teaspoons)

1 1/2 tablespoons honey, divided

1/4 cup lukewarm water

1/2 cup milk

2 1/2 cups water, divided

4 tablespoons unsalted butter, divided

1 teaspoon salt

3 1/2 cups plus 1 tablespoon all-purpose flour

1 egg

1/2 teaspoon baking powder

1/2 teaspoon vegetable oil

1/2 tablespoon baking soda

Coarse salt and/or cinnamon sugar, for topping

Directions:

  1. Combine yeast, 1/2 tablespoon of honey, and lukewarm water in a small bowl. Set aside for 5-10 minutes until foamy.
  2. Meanwhile, heat milk, 1/2 cup water, and 2 tablespoons butter in a small saucepan until hot. Transfer to a large mixing bowl (of a stand mixer fitted with a dough hook if possible).
  3. To the mixing bowl, add the remaining honey, salt, and 1 cup of flour and blend thoroughly. Mix in the egg, then the yeast.
  4. Add in the baking powder and the rest of the flour, little by little, mixing with the dough hook after each addition. Continue kneading with the dough hook for 5-10 minutes until the dough forms a ball, and is smooth and no longer sticky.
  5. Place the oil in another mixing bowl. Coat the ball of dough in the oil, then set in the mixing bowl, cover with a towel, and set aside in a warm area to rise for 1 hour.
  6. After the dough has risen, punch down the dough then place into the refrigerator for 30 minutes (up to 2 hours).
  7. Place the baking soda and remaining 2 cups of water in a small saucepan and heat until the baking soda is dissolved (can omit this step but the toppings may stick less well)
  8. Remove from the refrigerator and divide into 16 pieces (can divide into fewer pieces for larger pretzels).
  9. Roll each piece of dough into a long snake then shape as desired, into a pretzel knot, alphabet letter, shape, etc.
  10. Dunk the pretzel into the baking soda/water mixture and if still hot, remove using a slotted spoon. Place on a baking sheet lined with parchment paper or silicone mat. Top with coarse salt, cinnamon sugar, or any other desired toppings.
  11. Cover with a towel and let rise for 15 minutes while the oven is preheating to 400F.
  12. Bake at 400F for 15-20 minutes until golden brown.
  13. Brush with 2 tablespoons melted butter. Best enjoyed warm.

______________________________

 

What's Baking Badge

Advertisements

Perfect Pumpkin Chocolate Chip Bread

I know, I know, everything is pumpkin this time of year. But fall really is my favorite season and pumpkin plays a big role in that. Unfortunately we don’t have much of a New England style fall here in the southern US, and I greatly miss the gorgeous foliage and crisp fall air, but I can infuse some autumn atmosphere into my life with pumpkin goodness. And this Perfect Pumpkin Chocolate Chip Bread sure does bring goodness!

Perfect Pumpkin Chocolate Chip Bread

This is my first chance to join in with the “What’s Baking” group and the theme for the month was pumpkin. Can you tell I was disappointed? Ha. I was super excited because I absolutely love baking with pumpkin. I buy cans and cans of pumpkin puree each fall and try to test out a few new recipes each year. My first for this year was this pumpkin bread. I’ve made different pumpkin breads before but this one just takes the cake. This recipe is adapted from the Cook’s Illustrated Baking Book so I was pretty sure it was going to be a winner and it did not disappoint. The streusel topping to the bread lends a surprising and delightful texture and crunch. The cream cheese and buttermilk make this cake moist and counteract the sometimes metallic taste you can get from pumpkin baked goods after using canned pumpkin puree. Perfection!

Perfect Pumpkin Chocolate Chip Bread

This recipe made two glorious loaves of pumpkin bread. I brought one to work and it was devoured rather quickly. Comments included “other worldly” and “two enthusiastic thumbs up.” Yes folks, I’m not making these reviews up. So you have got to try this recipe this pumpkin season. And I sure do hope to share some more pumpkin treats with you…if my colleagues don’t eat them all before I get photos!

Perfect Pumpkin Chocolate Chip Bread

______________________________

Perfect Pumpkin Chocolate Chip Bread (adapted from Cook’s Illustrated Baking Book)

Yield: 2 loaves

For the topping:

5 tablespoons packed light brown sugar

1 tablespoon all-purpose flour

1 tablespoon unsalted butter, at room temperature

1 teaspoon ground cinnamon

1/8 teaspoon salt

For the bread:

Nonstick cooking spray

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 15 ounce can unsweetened pumpkin puree

1 teaspoon salt

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

4 ounces cream cheese (low-fat works fine), cut into 12 pieces

1 cup granulated sugar

1 cup packed light brown sugar

½ cup vegetable oil

4 large eggs

¼ cup buttermilk

1 cup semi-sweet chocolate chips

Directions:

  1. Combine all the ingredients for the topping in a small bowl. Work together with your fingers until the consistency is like coarse sand. Set aside.
  2. Preheat the oven to 350F. Prepare 2 loaf pans (9×5-inch) with nonstick spray.
  3. Combine flour, baking powder, and baking soda in bowl and set aside.
  4. In a large saucepan, combine the pumpkin puree, salt, cinnamon, nutmeg, cloves, and allspice and cook over medium heat, stirring frequently, until the mixture has thickened and reduced, about 10 minutes. Remove from heat and stir in the cream cheese, sugars, and oil. Stir slightly to start the cream cheese melting, then let sit for 5 minutes.
  5. Beat the eggs and buttermilk together in a bowl, then stir into the pumpkin mixture. Fold the dry ingredients into the pumpkin mixture and whisk until all the ingredients are combined and the consistency is homogenous.
  6. Stir in the chocolate chips.
  7. Divide the batter between the 2 prepared loaf pans. Sprinkle the topping over each loaf.
  8. Bake until a knife inserted into the center comes out clean (may have some melted chocolate), about 45-50 minutes. Let cool in the pan for 20 minutes, then remove from the pan and let cool for another hour.

______________________________

If you love pumpkin like I do, find more pumpkin recipes on the Dinner Pages! Happy fall!

 

What's Baking Badge

Chewy Chocolate Chip Cookies with Mini M&Ms

When thinking about cookies, there’s nothing like the classic chocolate chip cookie. And you’re in luck because today, May 15, is National Chocolate Chip Cookie Day, so I am going to share a delicious chocolate chip cookie recipe with you. Today is also my little brother’s birthday…so have a cookie on me, Scotty!

M+M chocolate chip cookies

These cookies bring you all the flavors you’d expect from a standard chocolate chip cookie–with a twist, teeny tiny little mini M&M’s. While these cookies are as chewy as a chocolate chip cookie should be, with the wonderful flavors of cookie dough ice cream thanks to a bonus of vanilla pudding in the batter, the mini M&M’s add just a touch of crunch. Delish!

M+M chocolate chip cookies

Just to highlight how yummy these cookies are, I was approached by one of my son’s daycare teachers who, after I gave her a batch as part of her holiday gift in December, asked me if she could pay me to bake her more of these cookies. Of course I was more than happy to oblige (and no, of course I couldn’t accept payment from one of my son’s favorite teachers). It made me happy though, because I’m not a professional chef/baker so I was thrilled that someone loved my baking that much that they would pay to eat these cookies!

M+M chocolate chip cookies

So give yourself and your loved ones a treat today, with Chewy Chocolate Chip Cookies with Mini M&Ms!

M+M chocolate chip cookies

______________________________

Chewy Chocolate Chip Cookies with Mini M&M’s (adapted from Mommy on Demand)

Yield: 6 dozen cookies

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
1 1.7 ounce box vanilla pudding (I used sugar free)
1 cup mini chocolate chips
1 1/2 cups mini M&M’s (the entire 12 ounce bag)

Directions:

1. Preheat the oven to 350F.

2. In the bowl of an electric mixer, cream together the butter and sugars until fluffy. Add in vanilla extract, then the eggs one at a time, beating after each addition.

3. Add the baking soda, salt, flour, and vanilla pudding and beat until combined. Stir in the chocolate chips and M&M’s.

4. Drop tablespoonfuls of dough onto cookie sheets lined with parchment paper or silicone baking mats. Bake for 10-12 minutes. Let cool on the cookie sheet for a few minutes then transfer to wire racks to cool completely.
______________________________

Ebony and Ivory: Passover Cookies Two Ways

Whether you celebrate Passover or not, try these Mexican Chocolate Passover Cookies and Passover Chocolate Chip Blondies!

DSC_0590

I was really excited about this month’s Improv Cooking Challenge and creating a recipe on the Ebony and Ivory theme. But, life happened, and I’ve got a lot going on right now so my writing has taken a bit of a back burner even though I’ve still been cooking up a storm and building up my repertoire of recipes to share later on. So I was going to bow out of the challenge. However when doing my Passover baking I realized the desserts I was already planning to make would be perfect. Alone, they both qualify as ebony and ivory. The Mexican Chocolate Cookies are lovely dark treats with a crispy outside and chewy interior, lightened in color by a coat of powdered sugar. In contrast, my Passover Blondies are, well, blonde in color (we’ll call it ivory) and studded with yummy ebony chocolate chips. So they’re both black and white and together, as you can see, they exemplify light and dark, ebony and ivory.

Passover Cookies Two Ways

Now as some of you may know, Passover can be challenging to bake for since a lot of my typical ingredients for baking are out of the question. No flour is a big one. So creativity is essential to come up with substitutions that don’t taste like cardboard. I’m proud to say that my Passover guests agreed that these desserts would be delicious year round. One other great thing about both of these recipes is that they’re both gluten free and dairy free too.

Mexican Chocolate Passover Cookies

Just as a heads up, both recipes take a little bit of planning ahead, the Mexican Chocolate Cookies because the dough needs to be refrigerated for several hours or overnight before shaping and baking, and the blondies because you need vanilla sugar. Now if you already have vanilla sugar you’re golden, but if not it takes 24 hours to make. But overall they are both easy without excessive hands on time.

Passover Chocolate Chip Blondies

These desserts are lovely to serve as a seder dessert (so pin for next year, I know I’m a little late for this year but I couldn’t get the cleaning, prepping, baking, AND blogging done in advance) but they are truly fantastic anytime during Passover or otherwise. Despite my Ebony and Ivory theme, no need to be strictly black and white and only enjoy these treats during Passover!

Passover Cookies Two Ways

______________________________
Mexican Chocolate Passover Cookies (adapted from The Holiday Kosher Baker)

Yield: 2 1/2 dozen cookies

1/3 cup vegetable oil

1 cup sugar

1/2 cup unsweetened cocoa powder

2 large eggs

1 teaspoon vanilla

1 cup potato starch

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/3 cup confectioners’ sugar

Directions:

1. In a mixing bowl combine the oil, sugar, cocoa, eggs, and vanilla. Then add in the potato starch, salt, and cinnamon and mix until fully combined. Refrigerate overnight (I refrigerated mine for 7 hours which was enough).

2. Preheat the oven to 350F. Line two cookie sheets with parchment paper. Roll walnut sized pieces of cookie dough in confectioners’ sugar then place on the cookie sheet at least 1 1/2 inches apart.

3. Bake for 14 minutes. The cookies will still be somewhat soft, but not raw. Let cool slightly then transfer to a wire rack to cool completely.

______________________________

Passover Chocolate Chip Blondies (adapted from The Holiday Kosher Baker)

Yield: 24 bars

nonstick cooking spray

2 cups granulated sugar

2 large eggs

1 cup vegetable oil

2 tablespoons vanilla sugar (see below)

3 1/4 cups ground almonds or almond meal

1/4 cup potato starch

1 cup chocolate chips (I used semi-sweet)

Directions:

1. Preheat the oven to 350F. Coat a 9×13-inch baking pan with nonstick spray then fit in a piece of parchment paper to coat the bottom and sides of the pan. Coat the parchment with cooking spray as well.

2. Beat together the sugar, eggs, oil, and vanilla sugar in a mixing bowl with an electric mixer until combined. Add in the ground almonds and potato starch and mix fully. Stir in the chocolate chips, then add the batter to the prepared pan.

3. Bake for 35-40 minutes, until the edges are brown and a knife inserted into the center comes out clean. Let cool then remove the parchment paper from the pan and cut into bars.

______________________________

Vanilla Sugar

Yield: 1 cup

Slice a vanilla bean down its entire length. Add to a container of granulated sugar. Cover and let sit overnight.

______________________________

Check out other bloggers’ takes on the Ebony and Ivory Improv Cooking Challenge theme here:

Slow Cooker Chicken Stew with Dumplings and Stout

Well, St. Patrick’s Day just kind of crept up on me and now it’s here. Before we move on to the next fun food holiday recipes, here’s just one more for March 17. I’ve already said that my little kitchen leprechaun refused to let any green recipes be successful this year so I had to try another way to get a little “luck o’ the Irish” into my kitchen. Using Guinness, which hails from Dublin, Ireland, in my recipe is the perfect way to infuse a little “green” into your dinner, whether for St. Patrick’s Day or any other day. Plus any time I find myself with a little extra time, I consider myself VERY lucky, and using my slow cooker might just save me a few minutes. Win!

Slow Cooker Chicken Stew with Dumplings and Stout

I started off with boneless skinless chicken thighs, which I dredged in a little flour, salt, and pepper. I lightly browned them over the stove, then put them into the ceramic bowl of the slow cooker. To the chicken drippings I added more flour, plus a bottle of Guinness and some brown sugar and stirred it all together until it was smooth. I poured this over the chicken thighs in the slow cooker, then added chopped carrots, onion, garlic, thyme, and chicken broth.

Slow Cooker Chicken Stew with Dumplings and Stout

I cooked the stew on high for 3 1/2 hours, then added in fluffy dumplings and peas, seasoned with salt and pepper, and cooked for another 30 minutes.

Slow Cooker Chicken Stew with Dumplings and Stout

It turned out like the Irish version of matzah ball soup, very hearty and flavorful, and a delicious comfort food. Perfect with my quick Irish Soda Bread! Slainte!

Slow Cooker Chicken Stew with Dumplings and Stout

______________________________

Slow Cooker Chicken Stew with Dumplings and Stout (adapted from The Complete Irish Pub Cookbook)

Yield: serves 6-8

6 tablespoons plus 1/2 cup all-purpose flour, divided

1 teaspoon salt, divided, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 pounds boneless skinless chicken thighs, trimmed

4 teaspoons extra virgin olive oil, divided

2 teaspoons dark brown sugar, packed

1 2/3 cups Guinness Stout

6 carrots (1 pound), peeled and cut into 1-inch pieces

2 large onions, thinly sliced

2-4 cloves of garlic, minced

1 1/2 teaspoons dried thyme

1 cup lower sodium chicken broth

2 cups frozen peas

For the dumplings:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup shortening

1 1/2 teaspoons dried dill

1/4 cup water

Directions:

1. Combine 6 tablespoons of flour with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in a shallow bowl. Coat the chicken thighs in the flour mixture and transfer to a plate.

2. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add half of the chicken and cook until well browned, 2-4 minutes per side. Transfer to a slow cooker once browned. Reduce heat to medium, add 2 more teaspoons of oil, and cook the remaining chicken until browned. Add to slow cooker.

3. To the drippings from the chicken remaining in the skillet, add 1/2 cup flour, the Guinness, and the brown sugar, and stir until smooth. Transfer to the slow cooker.

4. Add the carrots, onion, garlic, and thyme to the slow cooker. Pour the chicken broth on top. Cover and cook on high for 3 1/2 hours.

5. For the dumplings, combine the flour, baking powder, and salt in a bowl. With your hands, add in the shortening, dill, and a little bit of the water at a time to make a soft dough. Shape the dough into walnut-sized balls between the palms of your hands. Add the dumplings to the slow cooker at the 3 1/2 hour mark.

6. Add the peas (they can still be frozen) right after the dumplings. Cook on high for another 30 minutes then switch to warm until ready to serve. Serve with Irish Soda Bread.

______________________________

Milk Chocolate-Walnut Coffee Cake

homebaker1

Let yourself be transported to a bakery in the comfort of your own kitchen with this divine Milk Chocolate-Walnut Coffee Cake!

Milk Chocolate-Walnut Coffee Cake

I discovered The Home Bakers group a few months back before I even started blogging but when I was in the “research” (also known as spending lots of time reading blogs) phase. This group is baking its way through an entire cookbook, currently Coffee Cakes by Lou Seibert Pappas. That’s right up my alley of course, as I really learned my way around a kitchen (baking-wise) by baking my way through Martha Stewart’s Baking Handbook a few years back (I never finished, for what it’s worth)! Anyway, even though The Home Bakers have already baked halfway through this book, there are still another 30 recipes to go and if I can make my way through even some of them I figure it will be worth it to really delve into a cookbook again (unlike a good fraction of the 150 cookbooks I already own…oops…but that’s the point of this blog, right?). So I finally bit the bullet and added the book to my Amazon cart one sleep deprived night when I somehow decided I had enough time for yet another project and 2 days later, I was happy to find it in my mailbox.

Milk Chocolate-Walnut Coffee Cake

I am joining in mid-bake for this first one, but I had a bit of downtime while making dinner for my family so decided to prep this cake for a dessert treat. Good move on my part. The cake was very easy to make. The crumb is moist, thanks to yogurt or buttermilk in the batter. I used nonfat vanilla yogurt though the original recipe recommended lowfat plain yogurt or buttermilk. I think the vanilla was fine, I really didn’t notice it while eating the cake. To break up the moist cake, there is a layer of tasty chopped walnuts, chocolate (I used chocolate chips), and cinnamon-sugar. Similarly, the cake is topped with more of the same which adds a lovely crusty layer on top. The cake will seem really flat when you pour the batter into a springform pan to bake it. Don’t worry. It’s not a hugely tall cake but it will definitely rise when you bake it and there will be more than enough cake for everyone to enjoy. This cake is wonderful anytime, but it is really perfect for a brunch or baby shower. It just feels like the right kind of cake for those settings. My husband said it smelled like a bakery while it was baking. I initially couldn’t place the aroma but ultimately, I think it smelled like rugelach, those fruit and nut filled Jewish pastries, while it was baking. I’ve made rugelach a few times (from that Martha Stewart book, in fact) and the scent is very comparable. And delicious!

Milk Chocolate-Walnut Coffee Cake

Anyway, get ready to hear about more coffee cakes from me over the next few months. I may not have the time to participate in every bake but I’m going to try because this book has some amazing sounding recipes that I’m excited to test out and share with you!

Milk Chocolate-Walnut Coffee Cake

______________________________

Milk Chocolate-Walnut Coffee Cake (adapted from Coffee Cakes)

Yield: one 9-inch round cake (serves 12)

nonstick cooking spray with flour

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup plus 3 tablespoons granulated sugar, divided

1/2 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk or lowfat plain yogurt (I used nonfat vanilla yogurt)

2 teaspoons ground cinnamon

6 ounces milk chocolate, finely chopped (I used milk chocolate chips…no chopping needed)

1 cup chopped walnuts or pecans (I used walnuts)

Directions:

Please see Hundred Eighty Degrees for the full directions for this recipe.

My additional notes:

  • The recipe recommends baking for 25-30 minutes; it took about 40 minutes for my cake to turn golden brown and have a knife come out clean when tested but it was really cold in my kitchen when I baked so maybe that’s why. My oven is usually pretty accurate.
  • I used nonstick cooking spray with flour to grease the springform pan; you could also use butter and use a small amount of all-purpose flour to get the same effect.

______________________________

Check out The Home Bakers and see other interpretations of Milk Chocolate-Walnut Coffee Cake!

Chocolate Mint Cookie Bites

I’ve been scoping out recipes for the holiday cookie season for a while and this one definitely caught my eye. Chocolate, chocolate, and more chocolate. Yippee! These little chocolate-y cups looked so appetizing to bring to my potluck luncheon at work. I modified the original recipe just a little bit to make them more festive by adding hints of mint to each stage of the baking process.

Chocolate Mint Cookie Cups

First I made the dough, which had 2 types of chocolate, both unsweetened cocoa powder and mini chocolate chips, which added moistness and extra rich chocolate flavor when they were baked. The mint here was from a half teaspoon of peppermint extract. After chilling the dough, I divided it into 48 portions and rolled each one into a ball, which I placed in a mini muffin tin.

Chocolate Mint Cookie Cups

After baking the cookies for 11 minutes, I let them cool in the pan briefly, then carefully removed them to cool further. A slight indentation for the topping started to form during cooling.

Chocolate Mint Cookie Cups

Once cooled, I topped the cookies with a little bit of minty frosting (could add an extra festive touch with a drop of green food coloring) and decorated with the mint M&Ms. The frosting helped the M&Ms to stick better, since I had to transport the cookies to work.

Chocolate Mint Cookie Cups

The recipe makes a whole bunch of cookies so it’s also great for a cookie exchange. These cookie cups are super rich and cake-like and were well enjoyed by the crew at work.

Chocolate Mint Cookie Cups

______________________________

Chocolate Mint Cookie Bites (adapted from Alida’s Kitchen and Cooking Light Annual Recipes 2009)

Yield: 48 cookies

2 1/4 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cup unsalted butter, at room temperature, divided

3/4 cup granulated sugar

2/3 cup packed light brown sugar

1/2 teaspoon vanilla extract

1 teaspoon peppermint extract, divided

2 eggs

1 cup semi-sweet mini chocolate chips

nonstick cooking spray

2 cups powdered sugar

2 tablespoons milk

mint chocolate M&M candies

Directions:

1. Mix together the flour, cocoa, baking soda, and salt in a medium bowl.

2. In the bowl of an electric mixer, cream 2 sticks (1 cup) of butter and the granulated and brown sugars until fluffy. Then add in the vanilla and 1/2 teaspoon of peppermint extract. Add in the eggs one at a time, and beat after each addition.

3. Add the dry ingredients gradually to the the mixing bowl, beating on low until just combined. The dough will be thick. Add in the mini chocolate chips.

4. Refrigerate the cookie dough for at least 30 minutes.

5. Preheat the oven to 350F and grease a mini-muffin pan with nonstick spray.

6. Divide the dough into 48 pieces and roll into balls. Place one ball into each muffin cup.

7. Bake for 9-11 minutes until the cookies are cooked through. Let cool for at least 5 minutes before carefully removing from the muffin tin.

8. While they are cooling prepare the frosting by combining the powdered sugar, 1/4 cup (4 tablespoons) of melted butter, 1/2 teaspoon peppermint extract, and the milk in a small bowl.

9. Once the cookie cups are cooled, spread with frosting and decorate with M&Ms.

______________________________

%d bloggers like this: