Nutella Peppermint Cookies
adapted from Two Peas and Their PodIngredients:
1 1/4 cups all-purpose flour1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1 teaspoon peppermint extract
1/3 cup Nutella
1/3 cup milk
Crushed candy canes or Peppermint Kisses
Directions:
1. Whisk together flour, salt, baking
powder, and cocoa, set aside. In the bowl of a stand mixer, add the
butter and sugars. Beat on medium speed until smooth and creamy, about
two minutes. Add the vanilla and peppermint extract and beat until
extracts disappear. Add the Nutella and mix until batter is smooth.
2. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 30 minutes before baking. You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator.
3. When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Gently press down on the dough ball. Press into crushed candy canes (or put candy kiss in the middle if using) and place on lined baking sheets. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.
4. Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely. Makes about 2 dozen.
The bigger the chunks of candy cane, the more prominent they will be after they bake. I actually prefer smaller pieces, but it's kind of hard to get them small without crushing them. Candy cane dust doesn't work as well.
2. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 30 minutes before baking. You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator.
3. When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Gently press down on the dough ball. Press into crushed candy canes (or put candy kiss in the middle if using) and place on lined baking sheets. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.
4. Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely. Makes about 2 dozen.
The bigger the chunks of candy cane, the more prominent they will be after they bake. I actually prefer smaller pieces, but it's kind of hard to get them small without crushing them. Candy cane dust doesn't work as well.
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