Im back and feeling better than ever; baking more than ever too. Thanksgiving was picture perfect for us this year. Family bonded, brisket was had, my dad joined a family that has grown to mean the world to me. It was bliss.
After hiding out on black friday, Sam and I unpacked our Tetris closet and got to decorating!
Articles and tutorials on how to dec out a small space are still to come. Amidst the blitz of Christmas, I thought of a delightful idea, peppermint, chocolate cookies for a Christmas treat. I found this gem on Pinterest.
3/4 Cup butter
1 1/2 Cups brown sugar
2 Tblsp water
12 Oz chocolate chips
2 3/4 Cup flour
1/4 tsp salt
1 and 1/4 teaspoon of baking soda (thanks Sarah Clock!)
24 Andes mints
Melt together the butter sugar and water in a medium size saucepan. The brilliant use of only brown sugar makes these little bites so chewy! Once they are combined, add the chocolate and stir on low heat until smoothfootage off heat and let cool for ten minutes. Don’t skip the cooling down, the next addition is egg and you don’t want to cook them.
Add the egg, baking soda, salt and flower. Refrigerate for an hour. Roll into small balls and bake in oven at 350 for 8.5 minutes. When you take the cookies out top each warm morsel with half an Ande’s mint. Give it five minutes and those suckers melt just enough to spread around the cookie with the back of your spoon, creating an icing like effect. Bonus, licking the back of the spoon is an amazing treat, and the dough is so tasty!