Lovin' From the Oven

Day 11: Dark Chocolate Andes Mint Cookie Cups

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Day 11 of my 12 days of cookies: Dark Chocolate Andes Mint Cookie Cups. Oops! I definitely did not finish before Christmas so I’m cranking out the last two days before the new year. Maybe next year I’ll finish it in time. Sorry, guys.

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I hope you’re all done with your baking this year! I’m still planning on baking up a little something tomorrow for New Year’s. We’re keeping it low key with Ellie.

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I was curious as to how these would bake as a cookie, so I did just that. I formed them into balls and threw them onto a baking sheet at 350 degrees for about 9 minutes.

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What do you know, they still turned out beautiful!

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Recipe from Beyond Frosting

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Dark Chocolate Andes Mint Cookie Cups

Ingredients

  • 1 C (2 sticks) Unsalted butter
  • 1 C Light brown sugar
  • ¾ C Granulated sugar
  • 2 Large eggs
  • 3 tsp Pure vanilla extract
  • ½ tsp Peppermint extract
  • 1 pk (3.4oz) Dark chocolate pudding mix
  • ¼ C Hershey's Dark chocolate cocoa powder
  • 2¼ C All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 2 tbsp Milk
  • 2 C Andes mints, crushed

Directions

  1. Preheat oven to 350° F. If you are not using a non-stick pan, it's best to grease the mini muffin pan.
  2. Beat butter on medium speed until soft. For this recipe, you can use cold butter, it does not need to be at room temperature. You may have to stop the mixer and scrape it down a couple times.
  3. Add light brown sugar and sugar to butter and beat until light and fluffy. Add eggs and vanilla and peppermint extracts and continue to beat on medium speed until eggs are dissolved into sugar.
  4. Pour pudding mix and cocoa powder into eggs and sugar. Beat on low until all ingredients are incorporated.
  5. In a separate bowl, combine flour, baking soda and salt. Slowly add flour to batter and continue to beat on low speed. Dough will start to form and become very thick.
  6. Once all the flour has been added, pour in milk and increase to medium speed until milk is dissolved in the batter.
  7. Unwrap Andes mints. Cut with a sharp knife into small pieces. Add crushed Andes into dough.
  8. Spoon approximately two tablespoons of dough into a mini muffin pan. Bake at 350° F for 14-16 minutes.
  9. Remove from oven and allow to set for 5-10 minutes. Use a tart shaper, wrap the end in wax paper and gently press into the center of the cookie to form a cup.
  10. Allow cookies to set for another 10 minutes before removing from muffin tin. Allow to cool completely.
https://lovintheoven.com/day-11-dark-chocolate-andes-mint-cookie-cups/

Day 9: Cookie Butter Blossoms

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Day 9 of my 12 days of cookies: Cookie Butter Blossoms! These are basically peanut butter blossoms, but they’re made with cookie butter instead of peanut butter. Game. Changer.img_0205

I like these so much more than the normal peanut butter ones. The texture is the same since they’re made with pretty much all of the same ingredients.

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That sugary coating on the outside is the best part. Since I think one entire Hershey’s kiss is a lot for one cookie, I opted to leave some of them naked. I actually prefer the naked ones!
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You could also cut the Hershey kisses in half, but that wouldn’t make for a very pretty cookie. img_0229

Recipe from Yellow Bliss Road

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Cookie Butter Blossoms

Ingredients

  • 1 ¾ cup all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup butter
  • ¾ cup cookie butter
  • ½ cup sugar
  • ¾ cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 3 dozen Hershey's kisses

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the butter, cookie butter, and both sugars. Add egg and vanilla.
  3. Gradually mix in in flour, baking soda, and salt.
  4. Form the dough into balls using a teaspoon of dough for each. Roll in granulated sugar and place on lined cookie sheets.
  5. Bake for 8 minutes. Place a chocolate kiss on top of each cookie until it cracks around the edges.
  6. Return to oven and bake another 2-5 minutes more until golden brown.
https://lovintheoven.com/cookie-butter-blossoms/

Day 8: M&M Brownie Cookies

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Day 8 of my 12 days of cookies: M&M brownie cookies! These are gooey, dark, chocolate cookies. img_0237

They truly have a brownie texture (well, probably because I used a brownie box). I used Christmas M&M’s to add into the mix, but feel free to use whatever you can find in the store.img_0241

3 more days until Christmas! Are you guys ready? I’ve been mixing up cookie dough and putting them into the fridge. This year is a little more complicated for me, so I won’t be baking all of the cookies at once. I’ve been slowly baking batch by batch for when I actually see people. img_0244

The first batch of cookies were done over the weekend for my DH’s secretaries at work. The next batch will be made for friends. My last batch will be for our family Christmas celebrations! Are you guys ready?

Recipe from Something Swanky

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M&M Brownie Cookies

Ingredients

  • 18.25 ounce box brownie mix (JUST the dry mix)
  • 2 eggs
  • 1/4 cup canola or vegetable oil
  • 1/4 cup flour
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  • 1/2 cup chocolate chips
  • 1 cup miniature M&Ms

Directions

  1. Preheat oven to 375ºF.
  2. Beat all of the ingredients (except for the chocolate chips and M&M's) together until smooth.
  3. Fold in the chocolate chips and M&Ms.
  4. Scoop dough by rounded tablespoons and drop onto lined baking sheet.
  5. Bake for 9 minutes. Let cool for 2-3 minutes before transferring to wire rack to cool completely.
https://lovintheoven.com/mm-brownie-cookies/

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