Like any perpetually busy momma, I’m all about easy around the holidays. I have enough trouble keeping track of all of the parties and activities and gifts that need to be given and gotten (if you need help there, check out my gift guides!). I don’t need a cookie recipe that complicates my life. I need quick, easy stress-free holiday cookies that are easy to make in a pinch.
These chocolate peppermint cookies are my favorites. When I need a dessert to bring to a party or a quick gift, I always turn to the Easiest Holiday Cookies Ever. Three simple ingredients and about five minutes of hands-on time will give you some serious semi-homemade goodness.
Here’s what you’ll need:
- break and bake sugar cookies
- chocolate chips
- candy canes
First, pop the cookies into the oven. While they’re baking, unwrap your candy canes and put them into a small ziplock bag (double up if you want to avoid a mess). Next is the fun part. Do you have any pent-up frustration from long lines at the mall, your tiny bank account or less than stellar weather? Well, get ready to let it out.
Step one: crush some candy canes
On a hard, sturdy surface take a hammer (or a just a regular rolling pin if you’re feeling more civilized) and crush the candy canes into little bits. Keep in mind that the hammer and the edges of the mints might make little holes in the bag, so be careful when you pick it up or you’ll end up with peppermint dust everywhere. Not that I know that from experience or anything…
Step two: melt some chocolate
When you’re done getting your rage out and your cookies are baked and cooled, get a microwave-safe bowl and pour in a cup or two of chocolate chips (the amount you need depends on how many cookies you’re making and how much chocolate you plan to slather on there. I always err on the side of caution so that I don’t waste a ton of precious chocolate).
Throw the bowl in the microwave for a minute and stir a bit. If they’re not melted enough, put them back in for 30 seconds at a time until smooth so that you don’t burn the chocolate. Ain’t nobody got time for burnt chocolate. You can also double boil them to be even safer, but I like to live on the edge.
If you want to make the chocolate a little easier to work with, mix in a little bit of olive oil or coconut oil. It will thin it out a little.
Step three: dip and sprinkle
Set up a couple of cookie sheets lined with parchment paper (wax paper and freezer paper work fine too). Dip half of a cookie into the chocolate and spread it around with a knife or spoon (I always use a spoon because it helps when you’re getting to the end of the bowl and need to scrape up as much chocolate as you can). Plop that pretty thing on the paper and sprinkle some peppermint powder over the chocolate.
Once you’ve made them all, throw the cookie sheets into the fridge (or the freezer if you need them done quickly) so the chocolate can set.
And that’s it! Easy peasy choco-minty deliciousness. If you’re really short on time, you can also make these with store-bought sugar cookies. Quick, easy and they still get ooohs and ahhhs from anyone who eats them. That’s my kind of cookie. 😉
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