Sunday was a beautiful sunny day but the wind was strong and cool feeling since the temperatures were cool. Inside the church the Cafe Treats were in abundance. We had six different treats offering a beautiful variety of goodies and I only had a few to freeze for another Sunday. Overall it was a delightful day!
The first one I am sharing is Member Liane's Chocolate Peppermint Cookies. They were a favorite of the children who would come up to choose something. Be honest...who could resist choosing these beauties!
CHOCOLATE PEPPERMINT COOKIES
1-1/2 cups flour
1/2 cup unsweetened baking cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter (softened in a microwave in a bowl for 30 seconds)
1 teaspoon peppermint extract
1 egg
2 tablespoons water
1/2 cup Andes Peppermint Crunch baking chips
Whisk together the flour, cocoa powder, baking soda, and salt and set aside.
Cream together the sugars and butter until light and fluffy...then add the peppermint extract, egg, and water blending well.
Then gradually stir in the dry ingredients. Once it's mixed, beat on low in mixer until it's all well mixed.
Fold in the baking chips.
Cover the bowl and refrigerate the dough for one hour. (This makes the cookies soft and chewy.)
After one hour, preheat the oven to 375 degrees F. Grease a large cookie sheet.
Scoop rounded balls onto cookie sheet using a tablespoon cookie scoop.
Bake for 7 to 8 minutes just until they are set. Do NOT overbake.
Store in airtight container to keep them from drying out.
Makes 24 cookies.
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