As you’ll read in her introduction, Steph and I have bonded through our shared names, love of food, and many eerie similarities that we are still discovering every time we chat.
This is Steph’s second time taking part in my Cookie Advent Calendar and I’m so glad she was able to make it! I’m not a super-huge fan of chocolate and mint but Paul is so I’m definitely going to be whipping up a batch of these crinkle cookies soon!
guest post by Stephanie of Munch I Munch
Welcome to Steph’s 2nd Cookie Advent Calendar! Her last advent calendar was such a success, she decided to share more cookies with everyone this year. I’m so glad to be a part of it again!
If you don’t already know, I’m Stephanie from Munch I Munch (http://munchimunch.blogspot.com/) currently located in Salt Lake City UT. Steph and I have been food buddies for quite some time now and every time we chat, we always find new things in common. We may live in two totally different countries, but our particular tastes and friendship spans that distance like nothing! ^_^
If you don’t already know, one of my absolute favorite flavor combinations is chocolate and mint so I decided to continue with my chocolate and mint holiday theme from last year. Yum!
Thank you for taking the time to read and visit! If you don’t already love chocolate and mint, I’m hoping you will after these cookies!
ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup Dutch processed cocoa (or cocoa of your choice)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated (white) sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon peppermint extract
- 4 oz dark chocolate, melted
- 1 cup confectioners' sugar
directions
- Sift the flour, cocoa, baking powder and salt in a small bowl.
- Cream the butter and granulated sugar in large mixer bowl.
- Add the eggs individually, mixing until combined.
- Add the vanilla and peppermint extracts as well as the melted chocolate and mix until well combined.
- Add the flour and cocoa mixture in two parts and mix until just combined.
- Refrigerate the cookie dough for at least an hour or overnight if possible.
- Preheat your oven to 350 degrees F and line your cookie sheet with parchment paper.
- Scoop a tablespoon of cookie dough and roll it in the confectioner's sugar.
- Place on your parchment lined cookie sheet and bake 10-12 minutes.
- Allow to cool for 2 minutes before removing to wire racks to cool completely.
And please give Steph some love for putting together and hosting another Cookie Advent Calendar! (Thank you again!!) It takes some coordination and love for cookies to do something like this. Here’s hoping for another Cookie Advent Calendar next year! hehe
I hope to see you at my blog Munch I Munch, on Twitter, on Facebook, or even on Pinterest. ^_^
Enjoy~
The recipe and all photos used in this blog post belong to Stephanie / Munch I Munch and should not be reprinted without her express permission.
Yay! Thank you for having me again! ^_^