Cookies Galore!!

The tree is up and the snow has been falling now for several days....it's really starting to look and feel like Christmas.  I did a ton of baking today, and would like to share with you some of the bounty!  First off...the tree...beautifully decorated by my boys!

Next, this week's cookies....

In the first picture, you see some delicious cookies and candies made from recipes found on Prevention RD;  Maple Snickerdoodles and Peanut Clusters.   Both delicious recipes can be found following the respective links.   I didn't alter a thing, as they were perfect as written!   Also on that dish are Peanut Blossoms made with miniature Reese's peanut butter cups.  The peanut blossom recipe can be easily found here, but instead of using Hershey Kisses, I substituted the Reese's cups.  The trick is to make sure to freeze the cups before placing them onto the warm cookies...this will minimize melting and leave you with an intact cup once cooled.

The second picture features Double Chocolate Mint Chip Cookies.  This recipe comes from The Cookie Bible.  The recipe is intended to allow you to "design your own chocolate cookies," so for mine, I added a package of green mint chips and half a package of dark chocolate chips.

Again, I am not furnishing any nutrition information with these recipes...although Nicole from PreventionRD does provide them with her recipes on her blog.  With today's cookies, I have just about wrapped up my holiday baking...except for frosted cut out sugar cookies...I always leave those for last! :)  Oh and butterballs and spritz...and...I guess I thought I was almost done!  haha

Double Chocolate Mint Chip Cookies

1 cup unsalted butter, softened

1 cup granulated sugar

3/4 cup light brown sugar, packed

2 tsp. pure vanilla extract

1/2 tsp. salt

2 eggs

2 cups unbleached all purpose flour

3/4 cup unsweetened cocoa

1 tsp. baking soda

1 11oz. package of green mint chips

1/2 package of dark chocolate chips

1.  Heat oven to 375 degrees F.  Beat butter, sugars, vanilla and salt in bowl until creamy.  Add eggs, beat well.  

2.  In another bowl, combine flour, cocoa and baking soda and whisk together.  Gradually add flour mixture to butter mixture until well blended.  Mix in the chips.  

3.  Drop by teaspoons onto parchment paper lined baking sheets.  Bake 8 - 10 minutes or until set.  Cool slightly, remove from cookie sheet to wire rack and allow to cool completely before storing. 

PRINTABLE RECIPE