Because Christmas is right around the corner, and because I’ve been doing a ton of baking lately, and because I just feel like spreading a little extra Christmas cheer, today I’m posting TWO delicious cookie recipes that would be perfect for Christmas, Hanukkah, New Year’s, whatever. Delicious Cookie #1, Soft Gingersnaps with White Chocolate Chunks, is basically a soft, moist, slightly chewy, perfectly spiced gingersnap spruced up with white chocolate chunks. The flavor combination of gingerbread-esque spices, molasses, and white chocolate is out of this world! Delicious Cookie #2, White Chocolate Peppermint M&M Cookies, is definitely a must-have for any chocolate-peppermint lover. I just discovered White Chocolate Peppermint M&Ms this year, and they’re amazing just by themselves! They’re even better when baked onto chewy, rich, chocolate-peppermint cookies.
To save this post from being ridiculously long, what with the two recipes and all, I’ll
shut my mouth pry my fingers off of the keyboard and get right to the point. So here come the recipes…happy holiday baking! 🙂
Soft Gingersnaps with White Chocolate Chunks
Yield: 4 dozen cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 Tbs vegetable oil
1 tsp vanilla extract
2 1/4 tsp baking soda
1 tsp salt
1 1/4 tsp ground cinnamon
1 1/4 tsp ground cloves
1 tsp ground ginger
2 large eggs
3 1/2 cups all-purpose flour
8 oz. white chocolate, coarsely chopped
Additional white sugar, for rolling
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or spray with cooking spray.
In a large bowl, beat together the butter and sugar until smooth. Add in the molasses, vegetable oil, vanilla, baking soda, salt, and spices; mix until well-incorporated. Add in the eggs one at a time, beating until smooth.
Slowly add in the flour, mixing just until combined. Stir in the white chocolate chunks. Scoop dough by rounded tablespoons, roll in granulated sugar, and place on prepared baking sheets. Bake for 9-12 minutes or until cookies are set but still soft.
Let cookies cool on sheets for 5 minutes before transferring to a cooling rack. Store in an airtight container at room temperature.
(Recipe adapted from Two Peas and Their Pod)
White Chocolate Peppermint M&M Cookies
Yield: 2-3 dozen cookies
14 Tbs unsalted butter, melted and cooled to room temp.
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup unsweetened cocoa powder
1 tsp salt
1 tsp vanilla extract
1 tsp peppermint extract
1 large egg
1 large egg yolk
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1 bag White Chocolate Peppermint M&Ms
Preheat oven to 350 degrees F.
Using an electric mixer (or a whisk and some elbow grease!) mix together the butter, sugars, cocoa, salt, vanilla, and peppermint extract until smooth. Add in the egg, followed by the egg yolk, beating after each addition. Gradually stir in the flour and baking soda, mixing just until combined.
Scoop dough by rounded tablespoons and drop onto lined or lightly greased cookie sheets. Press 4 or 5 M&Ms onto each cookie (you may have to flatten them slightly). Bake for 8-10 minutes or until edges are set. Let cookies cool on the sheets for 5 minutes before transferring to a cooling rack.
(Recipe adapted from Number 2 Pencil)