The awesome bloggers and kitchen experts at Good Cook are hosting a Sweet Creations Virtual Cookie Exchange. Each of us that participated received a huge box filled with two cookie sheets, a cookie turner, sweet mixing bowls, cookie dropper/scoop, high temp rubber spatula, and a set of 12 cookie cutters pretty much everything you need to bake some delicious cookies. We were asked to use at least one of the items listed above in our recipe…I chose to use the cookie turner, cookie dropper, and cookie sheet…all of which were awesome! these sheet trays are some of my favorites and that cookie scoop is perfect – so easy to use, nothing got stuck to it, and the cookies came out pretty uniform.
I’m not going to lie…I am not the best baker due to the fact that measurements really do have to be precise, hence why I cook. I find that my creativity comes out more in cooking rather than baking and I utilize my other senses of smell, sight, and touch with cooking if I can’t taste something (basically in school if something isn’t gluten-free). When it comes to come up with an original recipe without looking at others for inspiration. I have to say thought I think I did rather well with this recipe. I just looked at some “regular” cookie recipes just to see what the ratios are and these came out pretty darn good.
As part of our virtual cookie exchange our readers are entitled to receive 5% off goodcook.com for any sweet creations products by entering the code: COOKIES during check out. Also be sure to check out the Good Cook to like these cookies (or any others) and be entered to be one of 10 lucky winners that will receive a great gift prize from Sweet Creations/Good Cook! Be sure to head to Good Cook on December 18th to vote for your favorite cookie(s) and be entered to win one of 25 Sweet Creations Cooking Making Kits! Contests ends on December 31, 2013!
Peppermint “Hot Chocolate” Cookies
(Think of all the delicious goodies you put into hot chocolate – chocolate, peppermint, marshmallows and wrap those up into one delicious cookie)
Yield: 24 cookies
- 3/4 cup Sugar (granulated)
- 3/4 cup Light Brown Sugar
- 1 cup/stick Unsalted Butter
- 1 large Egg
- 1 cup Blanched Almond Four
- 1 cup Gluten-free All Purpose Flour (Cup4Cup) (if your mix does not have xanthan gum in it add 1/4 teaspoon)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1/2 cup Chopped Marshmallows (or mini ones, cut in half)
- 1 cup Chopped Peppermint Chocolate (I used Chocolove, you can always add 1/4 teaspoon of peppermint extract instead)
- 2 Candy Canes – crushed
Method of Preparation
- Heat oven to 375 degrees
- In the bowl of a stand mixer add granulated sugar, brown, sugar, butter, and egg. Mix on low-medium until creamed together.
- While the sugar, butter, and eggs are creaming together, add the almond flour, all-purpose flour, baking soda, and salt in a medium bowl, and mix until there are no lumps (a fork works just fine for this).
- Turn mixer to low and gently add dry ingredients. The dough will be a bit stiff.
- Add chopped marshmallows and chocolate chunks, mix until incorporated.
- Place unwrapped candy canes into a zip lock back and using a rolling pin, crush the candy canes until they are in small bits.
- Line two cookie sheets with parchment paper.
- Using the cookie dropper scoop 6 cookies on to each tray, gently press down each cookie.
- Top each cookie with a sprinkle of candy cane bits
- Bake for 12 minutes – turning half way through.
- Let cool on pan for 2-3 minutes and then transfer to a cooling rack.
- Serve warm with a glass of soy milk (or which ever milk you prefer).
Chef’s Note: the addition of the almond flour and marshmallow gives these cookies a nice little chew to them…they are a great mixture of crunchy and chewy cookies with a delicate peppermint flavor.
Disclaimer: This is a sponsored review – I was provided products for review from Good Cook. Please note that the opinions expressed are my own and have not been influenced by outside sources of any kind.
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