Friday, December 9, 2011

LeeLee bakes - Peppermint Milk Chocolate Cookies

So, Annie Louise and I are hosting an "Aunts and SheShe and Great-Granny" Christmas party on Sunday afternoon. I wanted to do something fun with just the girls, and I LOVE to have people over at my house during the holidays.

I mean, you spend all that time putting up decorations...why wouldn't you want someone to come over?!

Anyways, we're going to be doing some crafts - I've got ornaments, paint, artist's paper and stuff to make salt dough ornaments. Everyone always tells me they want stuff with AL's handprints on them, and YES, they are so cute, but it is so hard for me to do that stuff by myself. Now, everyone will have an opportunity to get what they want, and I won't have a breakdown! And neither will Annie Louise! SCORE!

I'm having all sorts of desserts for our get-together,
and I've been pinning lots of recipes and ideas on pinterest. I found this amazing recipe for Peppermint Milk Chocolate Cookies, and although they looked like they might take some time, I thought I would go for it! The dough has to sit the 'fridge for 24+ hours, so I went ahead and made it tonight. I cannot wait to bake these babies and taste their deliciousness on Sunday! You will have to come back later this weekend to see all the fruits of my labor, but for now, I will leave you with this wonderful Christmas-y recipe!

Peppermint Milk Chocolate Cookies -
2 ½ cups all-purpose flour
¾ tsp. baking soda
1/8 tsp. salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
1 tsp. vanilla extract
2 large eggs, at room temperature
7 ounces milk chocolate chips
7 ounces Andes Peppermint Crunch Chips (I couldn't find the chips, so I just used the square pieces, put them in a ziploc baggie and hit them with a mallet until they broke up into chips)

In a small bowl, whisk together the flour, baking soda, and salt; set aside.

Using a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth, about 2 minutes.

Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate and peppermint chips.

This is a picture of the dough all ready to be rolled out!

On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours (do this part for real please).

Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

Slice the logs into disks ¾ inch thick and place the disks 3 inches apart on the prepared baking sheets. If the chips crumble out (and they will), simply push them back in, they reshape nicely.

Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes.

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Adapted from Ready for Dessert by David Lebovitz

I hope you will come back and visit our little blog again!
Merry Christmas!

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