21 Days of Cookies: Day 6
Of all the cookies I prepared for my December cookie blitz, this was one of the most well received (and fastest gobbled up) by my family. This chocolate cookie is SO SOFT – secret ingredient? Sour cream. The original recipe called for semisweet chocolate chips, but because it’s December, and because Holiday Mint m&m’s exist, that’s what I used. And it turns out that this cookie was their destiny. The flavor combination is perfect. Perfect. There won’t be any leftovers of this one.
As soon as I poured them into the bowl, I could see what a pretty cookie this was going to be.
Here is a little secret that all bloggers use to create Pinterest-worthy cookies. Always reserve some of your add-ins to use to put on top of your cookies after they are finished baking. Don’t believe me? Which cookies would you rather eat?
Yep. We eat with the eyes first, so even though the cookies on the right and left taste the same, we want to eat the cookies on the right.
When you place the candy on the cookie hot and fresh out of the oven, it will melt just a tiny bit into the cookie and will stay put just as if it had “naturally” baked that way.
Peppermint Hot Cocoa Cookies
Ingredients
- ½ cup butter lightly salted, softened
- ¾ cup granulated white sugar
- ½ cup light brown sugar packed
- 1 egg room temperature
- ½ cup sour cream
- 1 tsp pure vanilla extract
- 1¾ cup all-purpose flour
- ½ cup unsweetened baking cocoa not dutch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup white chocolate chips or chunks ½ cup = 3 oz white chocolate chips or chunks
- 9.2 oz Holiday mint m&m's, divided this is the standard size bag
Instructions
- Preheat oven to 350.
- Cream butter and sugars together until mixture looks shaggy.
- Add egg, sour cream and vanilla, stirring to thoroughly combine.
- In a separate bowl, whisk together all dry ingredients, then add to wet. Stir to combine.
- Add white chocolate chips (or chunks) and ONE CUP of the holiday mint m&m's. Reserve the extra m&m's.
- Drop by rounded tablespoonfuls onto greased or parchment-lined baking sheet, 9-12 to a sheet. Bake for 12-15 minutes or until set.
- Immediately upon removal from the oven, add 2-3 holiday mint m&m's to the top of each cookie, pressing the candy down into the cookie. This will make them look SO beautiful!
- Cool on pan for 5 minutes, then remove to wire rack to cool completely.
