Chocolate Peppermint Cookies

 
Imagine a Thin Mint... you know, the best Girl Scout Cookie in existence.  Well, that's kind of what the chocolate part of this cookie tasted like.  And that's a good thing for people that you will be giving these cookies to, but for me it has turned into a dangerous addiction.  This was the largest batch of all the cookies that I made, so I put a few in a Tupperware for myself.  However, I cannot just have one!  I keep on going back for just one more... and then another... and you can see where this is going.  I will deffinately be making these again when it gets closer to Christmas.  Even though these cookies take a little longer to make due to all the refrigerating/freezing time, it's great if you'll be making one or  two types of cookies because when these are in the fridge, you can whip up a batch of Russian Snowballs.

Ingredients:

• 1 cup all-purpose flour, plus more for rolling
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 3/4 teaspoon pure peppermint extract
• 8 large candy canes or 30 peppermint candies, crushed
• 2 pounds white chocolate, coarsely chopped

Directions:

1. Preheat the oven to 325˚F.  Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl.  Beat butter and sugar with a mixer on medium-high speed for 1 minutes.  Reduce speed to medium-low, and add the egg, then the yolk, beating well after each addition.  Beat in peppermint extract.  Slowly add flour mixture, and beat until just incorporated.  Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour.
2. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness.  Using a 1 1/2-inch round cutter, cut out circles and place 1-inch apart on parchment-lined baking sheets.  Freeze cookies until firm, about 15 minutes.  Repeat with remaining disk.
3. Bake until cookies are dry to the touch, about 12 minutes.  Transfer cookies to wire racks and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
4. Melt chocolate in a heatproof bowl set over a pot of gently simmering water.  Remove from heat.  Dip tops of cookies into melted chocolate, and sprinkle with crushed candy pieces.

Double Butterscotch Feature!

Ah... it's Art Fair again. And Bivouac at the Art Fair is a very very special time of year. As I did two summers ago, I brought it baked treats for all my co-workers every day that I worked. And as Wednesday was the first day of art fair, I brought in TWO treats; more specifically, butterscotch treats. If anyone was wondering (but I bet you weren't) the reason for the double butterscotch is because my dear friend, and co-worker, loves anything butterscotch in it. Alas, almost every time I bake it never has butterscotch in it. This time I had Kirk in mind as I made two butterscotch treats: Marshmallow Blondies and Triple Chip Cookies. While I did some inventing on the cookies, I got the blondie recipe from this blogger.

First Up: Marshmallow Blondies

Ingredients:

• 1 cup butterscotch chips
• 1/2 cup (1 stick) butter
• 1 1/2 cup all-purpose flour
• 1 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoon vanilla extract
• 2 eggs
• 2 cups mini marshmallows
• 2 cups semi-sweet chocolate chunks

Directions:

1. Heat oven to 350 degrees. Grease a 13 x 9 baking dish.
2. In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. As soon as the they butter and chips are melted remove from heat and transfer the contents of the pan to a mixing bowl (Be sure not to over heat the butter and butterscotch chips or they will separate and appear curdled.)
3. Cool the mixture to room temperature. Using an electric mixer, beat the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture.
4. Mix in the chocolate chunks and marshmallows. Spread the batter evenly into the prepared ban. Bake for 30 minutes. The center will feel a little soft, but will firm while cooling.
5. Cool completely before cutting.

Second Up: Triple Chip Cookies

Ingredients:

• 3/4 cup unsalted butter, softened at room temperature
• 1 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 2 tsp cornstarch (SECRET INGREDIENT!)
• 1 tsp baking soda
• 1/2 tsp salt
• 3 oz dark chocolate chips
• 3 oz white chocolate chips
• 4 oz butterscotch chips

Directions:

1. Preheat oven to 350 F.
2. Using a fork, beat together the butter and the sugars until smooth and fluffy.
3. Add in the egg and beat until well combined. Add vanilla (and again) beat until well combined.
4. Sift together flour, cornstarch, baking soda and salt in a separate bowl. Slowly stir into wet mixture.
5. Stir in chocolate chunks.
6. Drop by tablespoons onto a greased baking lined with parchment paper and bake for 8-10 minutes, until golden brown around the edges.
7. ENJOY!