Tuesday, November 10, 2009

Chocolate Peppermint Cookies

This Recipe was given to me by my sweet friend Beth (aka CrownedBee). I changed a few minor details mostly because of appearance and storage issues rather than taste. This created one of the most perfect little cookies I've ever seen with a very light flavor and soft texture. Thank you Beth. I love it!

Chocolate Peppermint Cookies

1 8oz. pkg cream cheese, softened
1½ sticks butter
1 cup sugar
1 tsp vanilla
1 tsp peppermint extract
2½ cups Self-Rising Flour
4 squares unsweetened baking chocolates, melted
1 6oz pkg white baking chocolate

Preheat oven to 350°. Beat cream cheese, butter, sugar, vanilla and peppermint in a large bowl with an electric mixer on medium speed until well blended. Add flour and mix well. Blend in unsweetened chocolate. I actually slightly melted the white chocolate and bakers chocolate in the microwave before hand and mixed both into the batter. Place batter which will be a nice sticky ball onto Plastic Wrap. Wrap tightly and place in fridge for 30 minutes.


Shape tablespoonfuls of dough into balls, place on greased baking sheet, and flatten with the flat bottom of a glass or press down with your fingers or the palm of your hand.

Bake 10 to 12 minutes. Cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely. For a more decorative cookie you can save the white chocolate and do what Beth's recipe tells you: Microwave white chocolates as directed on package, drizzle over cookies. Let stand until chocolate is firm.

2 comments:

Francine said...

Do you think chocolate and white chocolate chips would work in this recipe? Or do the cookies bake up too thin and delicate for a chip?

Buckin said...

I would suggest using the Baker's chocolate for the cookie but you could definately use the white chocolate chips.