Tag: Cookie Swap

Brown Butter Peanut Butter Chocolate Chip Cookies

The holidays are upon us. Which means it’s time to whip out the cookie sheets, pie dishes and cake pans to get to baking. Not really sure how much baking I’ll be doing this year, but after taking last year off from sharing a few good cookie recipes I am back this year with five cookie recipes that are sure to be a welcome addition to your baking repertoire. Up first, a Brown Butter Peanut Butter Chocolate Chip Cookie.

While I do love peanut butter cookies, I find that I can only eat one or two before the peanut butter flavor becomes a bit much. With these cookies, the brown butter helps to tone down the peanut butter flavor while adding another layer of dimension. A few things to note about making brown butter. Make sure you use a large enough saucepan, bigger is better just in case it begins to bubble over. You might be tempted to raise the heat, but medium heat is ideal. Once the butter melts and begins to boil/simmer it will turn the desired amber color quite quickly and you don’t want it to burn because then you will have to toss it as it will have a burnt flavor as opposed to the nutty flavor we’re looking for. And once your brown butter is cooled and you make the cookie dough be sure to let it chill in the fridge for at least 15 minutes. These cookies are quite big, and you don’t want them to spread too much while baking. They would still be edible, but they just want have the same oomph!

Brown Butter Peanut Butter Chocolate Chip Cookies

  • Servings: 18 Cookies
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Ingredients:

2 sticks (1 cup) unsalted butter, cubed

1 1/2 cups dark brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup creamy peanut butter

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon Kosher salt

1 1/2 cups semi-sweet chocolate chips

Directions:

To make the brown butter: In a medium saucepan melt the butter over medium heat, stirring until it reaches a rich amber color. Pour into a glass measuring cup, including any brown bits in the bottom of the pan, and cool to room temperature.

Preheat the oven to 350 F and line two baking sheets with parchment paper.

In a medium bowl whisk together the dry ingredients – flour, baking soda, baking powder and Kosher salt – and set aside.

In a large bowl whisk together the cooled brown butter and sugar until combined. Add the eggs, vanilla extract and peanut butter and continue to whisk until smooth.

Fold in the flour mixture until just combined and then add in the chocolate chips. Continue folding until the dough forms.

Refrigerate for 15-20 minutes so the dough can firm up.

Scoop 1/4 cup of dough onto the prepared cookie sheets 3 inches apart. Bake in the preheated oven for 11-14 minutes, until the cookies are beginning to darken around the edges and the centers are puffed and look slightly underdone. Cool the cookies on the pan for 2-3 minutes so they can set and then transfer to a wire rack to cool completely.

Recipe first appeared on Bead Yarn & Spatula

Gingerbread S’more Blossoms

Today’s cookie is mash-up of a few cookies and it’s perfect for anyone short on time or doesn’t fancy themselves a baker. It’s a Gingerbread S’more Blossom.

So, what exactly is a Gingerbread S’more Blossom? It’s a gingerbread cookie, topped with a marshmallow that is roasted under the broiler and then topped with a Hershey Kiss! And as I mentioned they are perfect for anyone who is a bit apprehensive to bake cookies from scratch as the gingerbread cookie is made using a prepackaged mix. If you prefer to use your favorite gingerbread recipe that would work as well. I’ve made gingerbread cookies from scratch, and I have made them using Betty Crocker’s Gingerbread Cookie mix and have been just as happy with the results and have appreciated the time it saves!

The end result is a cookie that is the perfect combination of a s’more and blossom cookie along with gingerbread!

Gingerbread S’more Blossoms

Ingredients:

1 17.5 oz Gingerbread Cookie Mix* plus ingredients listed on package to make the cookies

Large marshmallows, cut in half**

Hershey Kisses, unwrapped**

*I used Betty Crocker’s Gingerbread Cookie Mix

**For the marshmallows, you will need half the amount of cookies you bake and for the Hershey Kisses you will need an equal amount

Directions:

Prepare the dough and bake the gingerbread cookies per the package instructions.

After removing the cookies from the oven press a marshmallow in the center of each cookie, cut side down and let the cookies cool on the baking sheets.

Switch the oven to the broiler setting and place one baking sheet at a time back in the oven for 30-60 seconds, or until the marshmallows begin to brown. Remove from the oven and immediately place a Hershey Kiss in the center of each marshmallow. Transfer the cookies to wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula.

Red Velvet Cake Mix Cookies

If you’ve never thought of using cake mix to whip up a batch of delicious cookies let this be your PSA to do so. I’ve shared a recipe using a chocolate cake mix – Chocolate Salted Caramel Chip Cookies – a yellow cake mix – Pumpkin Spice Chocolate Chip Cookies – and today I am sharing one using a red velvet cake mix to make Red Velvet Cake Mix Cookies (how original!).

These cookies are perfect for the season with their deep red hue and little effort required to make them (let’s be honest, most people’s to-do list around this time can seem never-ending). While it is nice to bake something that is “fancy” and a tad bit involved it’s just as a nice (and less stressful) to make something that is easy and quick. The most stressful part of these cookies is having to wait one hour to bake them while the dough chills.

But after waiting for the dough to chill, and baking and cooling you’ll have delicious cookies that will be a great addition to any other cookies you are baking for the holiday’s or perfect just on their own. 

One quick thing to note, to mimic a traditional Red Velvet Cake I used Hershey’s Cream Cheese Chips in these cookies, if you are unable to find them you can use white chocolate chips instead.

Red Velvet Cake Mix Cookies

  • Servings: 24 Cookies
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Ingredients:

1 15.25oz box Red Velvet Cake Mix

1 1/2 teaspoons instant coffee granules (optional)

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup cream cheese chips*

*I used Hershey’s Cream Cheese Baking Chips, if you cannot find them white chocolate chips can be used instead.

Directions:

In a large bowl combine the cake mix, instant coffee (if using), oil, eggs and vanilla extract and beat with a hand mixer on medium speed until well combined. Stir in the cream cheese (or white chocolate) chips. Cover the bowl with plastic wrap and refrigerate 1 hour.

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

Using a cookie scoop drop the dough about 2 inches apart on the baking sheets. Bake in the preheated oven for 10-11 minutes. The cookies will look slightly underbaked. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Store cookies in an airtight container.

Recipe first appeared on Bead Yarn & Spatula. 

Brownie Cookies

‘Tis the season for cookies, cakes, treats and all kinds of sweets! And today’s treat is a take on a classic sweet that won’t have anyone fighting for the middle, edge or corner piece – everyone has a preference – it’s a Brownie Cookie!

The dough for these cookies involves a few steps. First up, chocolate and butter are melted together, stirred until smooth and then cooled to room temperature. Once cooled, the chocolate mixture is then added to a mixture of eggs, sugar, vanilla extract and coffee granules. And finally, dry ingredients and mini chocolate chips are added into the dough. Although, the dough won’t look like dough at this point, more so like brownie batter. So, it’s necessary to refrigerate the dough for 20 minutes so it can firm up and be perfect for scooping and baking.

And once baked, you will have delicious chocolaty cookies that are reminiscent of a brownie with a shiny crackly top and a soft chewy inside, perfect for any chocolate or brownie lover in your life. 

Brownie Cookies

Ingredients:

2 4oz. semi-sweet chocolate baking bars, chopped

6 tablespoons unsalted butter, cubed

1/2 cup sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 teaspoons instant coffee granules

3/4 cup flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup mini chocolate chips

Directions:

In a microwave safe bowl melt the chopped chocolate and butter together. Heat for 20 second intervals, stirring between each until the mixture is smooth. Cool to room temperature.  

In a large bowl beat together both sugars, eggs, vanilla extract and coffee granules with a hand mixer on medium speed until the mixture is well combined and has increased slightly in volume, 2-3 minutes. 

Add the cooled chocolate mixture to the egg mixture and beat until well combined.

In a medium bowl whisk together the flour, cocoa powder, baking powder and salt.

Stir the flour mixture into the chocolate mixture until just combined. Add in the mini chocolate chips and continue stirring until well combined. Cover with plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 350 F and line two baking sheets with parchment paper.

Using a cookie scoop, drop the dough onto the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 12-13 minutes, until the cookies are set. Let cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula

Cookie Palooza: Blueberry Crumb Cookies

I’ve saved my favorite cookie for last… A Blueberry Crumb Cookie. I got the idea for this cookie while baking one of my favorite summer desserts, a Blueberry Crumb Cake. Granted you can make it anytime of the year, but it tastes best when the blueberries are at their sweetest. Initially I was thinking of using fresh blueberries in the cookie, but for a few reasons I didn’t think it was the right move. I was concerned that some of the blueberries would be sour (not a good thing for a cookie), inevitably different sizes (you kind of want uniformity in a cookie) and that they might turn the cookies blue during baking. Since cookie dough is a lot thicker than cake batter, I thought that there was good chance of the blueberries being slightly decimated while folding them in. Thankfully I was able to find dried wild blueberries that eliminated all those concerns I had from using fresh ones.

For these cookies I made two mixtures… The cookie dough and the crumb topping.

Once both were ready, I rolled scoops of the dough in the crumb topping and then placed it on my baking sheets. And in case you are wondering, no, the crumb topping won’t burn and yes it will stick to the cookie even after baking.

And yes, the cookies will spread a bit while baking, but I don’t suggest refrigerating the cookie dough prior to scooping and rolling them in the crumb topping. You want the cookie dough to be slightly sticky so the crumb topping will adhere to it. And there’s no harm in a larger cookie. They don’t flatten and are slightly thick so it’s all good!

And I must say that while these cookies are delish the day they come out of the oven, the blueberry flavor gets stronger each day after so you may want to make these a day or two ahead of time and keep them stored in an airtight container prior to serving, sharing or giving. Because of this these cookies are the perfect cookie to mail to someone. They stay moist and the flavor only gets better.

I hope you have enjoyed this year’s Cookie Palooza and hopefully one, two or maybe all of these cookies will earn a spot on your cookie trays this holiday season!

Happy Holidays (and Happy Baking!)

Blueberry Crumb Cookies

  • Servings: 30 Cookies
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Ingredients:

For the Cookies:

1 stick unsalted butter, at room temperature

1/2 cup light brown sugar

2/3 cup sugar

2 large eggs

1 teaspoon lemon juice

1/4 cup sour cream

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup dried blueberries*

For the Crumb Topping:

2 tablespoons sugar

2 tablespoons light brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 stick unsalted butter, melted

1/2 cup + 2 tablespoons flour

*I used dried wild blueberries from Trader Joe’s

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.

For the cookies: In a medium bowl whisk together the flour, baking soda and salt. Set aside.

In a large bowl beat together the butter and both sugars with a hand mixer on medium speed until light and fluffy. Add in the eggs one at a time and beat until just combined. Add in the lemon juice and sour cream and continue beating until well combined.

With the mixer on low add in the flour mixture. And then fold in the blueberries.

For the Crumb Topping: In a medium bowl whisk together both sugars, the cinnamon and nutmeg. Stir in the melted butter and then the flour. You may need to use your hands to really get the mixture combined well and to form the crumbs.

To make rolling the dough in the crumb topping easier (and less messy), first scoop the dough onto the prepared baking sheets, then roll in the crumb topping and then return to the baking sheets. Place the dough 2 inches apart.

Bake for 12-14 minutes, until the cookies are set and beginning to brown around the edges. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Store cookies in an airtight container.

Recipe first appeared on Bead Yarn Spatula.

Cookie Palooza: Brown Sugar Vanilla Cookies

Cookies are my least favorite dessert to photograph. Sometimes they just don’t look as appealing in a picture as they do in “real life.” As is the case with today’s Cookie Palooza cookie… Brown Sugar Vanilla Cookies. They taste great, but that’s just not coming across in the pictures since there are no add-ins to give the cookies dimension.

They are essentially a chocolate chip cookie without the chocolate chips. They get their flavor from, you guessed it, brown sugar and vanilla. While most chocolate chip cookie recipes call for using a combination of white and brown sugar which produces a cookie that is crispier, only using brown sugar in these cookies leaves you with a cookie that is chewier and denser. Something a little more comforting during these cold winter months. They are also the perfect cookie to make for anyone on your list who likes a simple cookie without much fuss.  

Brown Sugar Vanilla Cookies

  • Servings: 30 Cookies
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Ingredients:

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks unsalted butter, at room temperature

1 1/2 cups light brown sugar

2 large eggs

2 tablespoons vanilla extract

Directions:

Preheat oven to 375 F. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, baking soda and salt. Set aside.

In a large bowl, using a handheld mixer on medium speed, cream together the butter and sugar until light & fluffy. Beat in the eggs 1 at a time and then add in the vanilla extract.

With the mixer on low, add the flour mixture until combined. The dough will be very soft. Refrigerate for 30 minutes to firm up so the cookies won’t spread as much while baking.

Use a cookie a cookie scoop to drop the dough 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, until the edges of the cookies begin to brown. Cool 2 minutes on the baking sheets before transferring to a wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula.

Cookie Palooza: Big Island Oatmeal Cookies

If you are dreaming of being somewhere warm during the colder months today’s Cookie Palooza cookie may help transport you there mentally. It’s an oatmeal cookie loaded with coconut, pineapples and macadamia nuts. All standard things you will find growing in Hawaii, hence the name, Big Island Oatmeal Cookies.

On my first attempt at making these cookies I used dried pineapple and I quickly learned that baking with dried pineapple is not like baking with dried cranberries or blueberries. The pineapple pieces dried out so instead of being chewy and adding flavor to the cookie they were a bit hard and had no flavor. On my second attempt I switched these things up and decided to use canned pineapple tidbits in pineapple juice that I drained. I also added in coconut extract to amp up the coconut flavor and opted not to chop the macadamia nuts. Also on my first attempt I chopped the macadamia nuts and they pretty much got decimated since they are so soft. When you bit into the cookie you really weren’t getting the crunch or taste of them.

So, with my tweaks, my cookies were perfectly loaded with pineapples, macadamia nuts and coconut in two forms. And the taste was exactly what I had hoped for. Not too sweet, the perfect amount of coconut flavor, a little crunch from the macadamia nuts and some added sweetness and taste from the pineapples. Also, because of the pineapples the cookies were incredibly moist. One of the reasons why it’s necessary to let them rest on the baking sheets for a few minutes before transferring them to a wire to cool completely.

While these cookies may not have any of the standard flavors of the holiday season, they will be a welcome addition to your holiday baking menu. Yes, peppermint, sugar cookies, chocolate, etc. are delicious, but a little something different is good as well.

Big Island Oatmeal Cookies

Ingredients:

3/4 cup unsalted butter, at room temperature

3/4 cup light brown sugar

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 1/2 cups flour

3 cups old-fashioned oats

1 teaspoon baking soda

1/2 teaspoon salt

1 cup macadamia nuts

1 cup sweetened shredded coconut

1 cup pineapple tidbits in juice, drained

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, oats, baking soda and salt. Set aside.

In a large bowl cream together the butter and both sugars with a hand mixer on medium speed. Add the eggs, 1 at a time. Add the vanilla and coconut extract and beat until everything is well combine.

With the mixer on low add in the flour mixture.

Fold in the macadamia nuts, shredded coconut and pineapple tidbits.

Use a cookie scoop to drop the dough onto the prepared cookie sheets 2 inches apart. Bake in the preheated oven for 12-14 minutes, until the cookies are set, and the edges begin to brown.

Let the cookies cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula.

Cookie Palooza: Cranberry Pecan Cookies

While peppermint gets all the glory during this time of the year there are other flavors and ingredients that are reminiscent of the season. Cranberries for one. While the sweetened dried ones and the canned jellied version can be found in your supermarket year-round, it’s this time of the year when those fresh tart berries pop up in your grocery section. And while most nuts are popular around this time due to gift baskets, those roasted chestnuts and so forth it’s pecans that really make the rounds thanks to Pecan Pie.  So, I decided to combine the two – cranberries and pecans – for today’s Cookie Palooza cookie with a Cranberry Pecan Cookie that also has some chocolate in it.

These cookies are pretty straightforward to make. Start off by creaming together the butter and sugars, add the eggs and then the vanilla extract. Whisk the dry ingredients separately and then add it to the butter mixture and finally stir in the add-ins; the dried cranberries, chopped pecans and chocolate chips. If you like your cookies to be a little nuttier feel free to add in more pecans. And one thing I have started doing is refrigerating my cookie dough before scooping and baking. I didn’t want to struggle to scoop my dough, so I refrigerated it for only 30 minutes. Enough to get it chilled, but still soft enough to easily scoop with a cookie scoop.

These cookies are perfectly chocolaty, just the right amount of crunch thanks to the pecans and have a little tangy sweetness to them thanks to the cranberries. The perfection addition to any cookie platter this holiday season!

Cranberry Pecan Cookies

  • Servings: 36 Cookies
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Ingredients:

2 sticks unsalted butter, at room temperature

3/4 cup sugar

3/4 cup light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup chopped pecans, toasted

1 cup dried cranberries

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, cocoa powder, baking soda and salt. Set aside.

In a large bowl cream together the butter and both sugars with a hand mixer on medium speed until light and fluffy. Add the eggs 1 at a time and then the vanilla extract.

With the mixer on low add in the flour mixture and beat until just combined.

Add the chocolate chips, pecans and cranberries and beat until combined.

Refrigerate the dough for 30 minutes.

Use a cookie scoop to scoop the dough 2 inches apart on the prepared baking sheets.

Bake in the preheated oven for 13-15 minutes, until the cookies are set.

Transfer to a wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn Spatula

Cookie Palooza: Pumpkin Spice Chocolate Chip Cookies

Welcome to Cookie Palooza 2022 on Bead Yarn Spatula. I am quite excited this year because all the recipes I will be bringing you this week are original ones. To kick it off I am sharing a recipe that is perfect for all your pumpkin spice loving family and friends and for those that enjoy pumpkin even after the Fall season is long gone… A Pumpkin Spice Chocolate Chip Cookie.

I’ve been searching for a good pumpkin cookie recipe for a while now. Some I made tasted good, but the texture just wasn’t appealing to me. When pumpkin puree is added to any recipe it adds a lot of moisture to it. And if you add too much pumpkin puree to a dessert recipe that isn’t well balanced with other wet ingredients you end up with a very odd texture. As was the case with my first few tries of my Pumpkin Tiramisu Cake. So, how did I finally achieve a good pumpkin cookie recipe? To get these Pumpkin Spice Chocolate Chip cookies just right I started by using a cake mix as the base.

If you are wondering, cake mix cookies are an actual thing. It’s an easy way to make a red velvet, strawberry, lemon and /or carrot flavored cookie since those flavors are readily available in box cake mixes. While I am sure around this time of the year there are pumpkin cake mixes, I opted to use a yellow cake mix as my base and added some spices that are reminiscent to pumpkin pie spice (this is the recipe I used for the cake portion of my Bourbon Caramel Apple Upside Down Spice Cake) and to get real pumpkin flavor I added in a can of pumpkin puree. And that was it for my wet ingredients… no butter, eggs or anything else.

The result, a pumpkin cookie with just the right amount of spice and sweetness. And the perfect texture… Not too moist and nowhere near dry.

Pumpkin Spice Chocolate Chip Cookies

  • Servings: 30 Cookies
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Ingredients:

1 15.25oz. box of yellow cake mix

1 15oz. can pumpkin puree

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1 teaspoon vanilla extract

1 1/4 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a large bowl whisk together the yellow cake mix with the spices. Add in the pumpkin puree and vanilla extract and stir to combine. Finally, stir in the chocolate chips.

Using a cookie scoop, scoop the dough onto the prepared baking sheets and bake in the preheated oven for 13-15 minutes. Cool the cookies 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.

Store cookies in an airtight container.

Some notes:

-The dough will be soft, but there is no need to refrigerate it prior to baking. The cookies won’t spread much while baking.

-If you want a flatter cookie, after scooping the dough onto the baking sheets press them down slightly with a glass bottom sprayed with cooking spray.

Recipe first appeared on Bead Yarn Spatula.

Cookie Palooza: Peppermint Hot Chocolate Cookies

I hope you have enjoyed this year’s Cookie Palooza. I’m closing it out with a cookie that is inspired by my favorite holiday beverage. While I’m not a coffee drinker, around this time of the year I make frequent visits to Starbucks to get a Peppermint Hot Chocolate. And while you can order one any time of the year, there’s just something extra special about it during the holidays. I love having one while I am running holiday errands or doing some Christmas shopping.

To get the flavors of a peppermint hot chocolate, I added peppermint extract to chocolate cookie dough. I baked the cookies for 10 minutes and then removed them from the oven and pressed a large marshmallow cut in half in the center. I then returned the cookies to the oven to bake for an additional 2 minutes. I opted to use one large marshmallow as opposed to the traditional mini ones used in hot chocolate so that I could press them in and get the cookies back in the oven quickly. When you remove them from the oven after the 2 minutes the marshmallows will be soft, but they will still be puffy, they will flatten a bit as the cookies cool though so don’t be tempted to press them down. I let them cool on the pan for about a minute before transferring them to a wire rack to cool completely.

Once the cookies were cool it was time to decorate them and amp up the peppermint hot chocolate flavor. I crushed peppermint candy (I used starlight mints, only because I couldn’t find candy canes) and melted semi-sweet chocolate chips in the microwave. I transferred the melted chocolate to a piping bag and snipped a small piece off the end. I drizzled each cookie with the melted chocolate and then sprinkled them with the crushed peppermint candy. I let the chocolate set for a few minutes and then popped the cookies in the refrigerator for about 10 minutes so it could set completely.

And I must say, these tasted spot on to my favorite holiday beverage!

Peppermint Hot Chocolate Cookies

  • Servings: 30 Cookies
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Ingredients:

2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

3/4 cup light brown sugar

2 sticks unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

15 large marshmallows, cut in half

1 cup semi-sweet chocolate chips

1/2 cup crushed peppermint candy (either candy canes or starlight mints)

Directions:

Preheat the oven to 350 F. Line two baking sheets with parchment paper and set aside.

In a medium bowl whisk together the flour, unsweetened cocoa powder, baking soda and salt.

In the bowl of a stand mixer or in a large bowl if using a hand mixer, beat both sugars and butter on medium speed until creamy. Add the eggs one at time, beating well after each addition. Then beat in both extracts.

With the mixer on low, add in the flour mixture and beat until combined.

Using a cookie scoop, drop the dough onto the prepared baking sheets 2 inches apart. Bake in the preheated oven for 10 minutes. Remove from the oven and press half of a marshmallow in the center of each cookie. Return to the oven for an additional 2 minutes.

Let the cookies cool on the pan for 1-2 minutes before transferring to a wire rack to cool completely.

Once the cookies are cooled, melt the chocolate chips in the microwave. Microwave for :30 second intervals, stirring between each, until the chocolate is smooth.

Transfer the melted chocolate to a piping bag or a resealable bag and snip off the end and drizzle the chocolate over the cookies and then sprinkle with the crushed peppermint candy. Let the chocolate set before enjoying or storing. You can place them in the refrigerator for 5-10 minutes to speed up the process.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula