Chocolate Kiss Powder Puff Cookies

INGREDIENTS

One sheet pie crust that makes a 9-inch pie, thawed
about 15 chocolate kisses (Mini Peanut Butter Cups or Rolos may be substituted)
3/4 cup confectioners’ sugar, for dredging

DIRECTIONS

1. Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
   
2. Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares. Because the crust is likely a circle, if you make 4 rows of 4, a couple sections may be a bit skimpy so take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it’s okay if not all sections are exactly the same size.
   
3. Place one chocolate kiss in the center of each section.
   
4. Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.
   
5. Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don’t overbake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.
   
6. Allow puffs to cool on baking tray for about 15 minutes, or until cool enough to handle before dredging each puff liberally in confectioners’ sugar. Serve immediately. Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.

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Honey Cookies

Ingredients

• 1/4 cup sugar
• 2 tablespoons canola oil
• 1 large egg
• 3 tablespoons honey
• 3/4 teaspoon vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt

Directions

1. In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine the flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
2. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 350° for 8-10 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container. 

These are delicious. Makes around 16 cookies.

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Pumpkin Almond Cookies for Halloween and Thanksgiving

Prep Time: 3 hours, 25 minutes - Cook Time: 15 minutes
Active Work Time: 25 minutes - Yield: Makes 4-1/2 dozen
Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1-1/2 cups powdered sugar 
• 1-1/4 cup pumpkin puree 
• 1 tablespoon vanilla extract 
• 1/2 cup almond meal 
• 1 teaspoon sea salt 
• 1-1/4 teaspoon cinnamon 
• 1/2 teaspoon allspice 
• A drop of orange food coloring if desired 
• 2-1/4 cups all-purpose flour 
• 1/3 cup sliced almonds 

Directions

1. Line two baking sheets with parchment paper. Set aside.
2. In a large mixing bowl, combine the butter with the powdered sugar. Mix for about a minute or so, until it's a bit lighter and very smooth.
3. Add in the pumpkin, vanilla, almond meal, salt, and spices. Mix until smooth. At this point, you can add a tiny bit of orange food coloring if desired. (I used about a very small bit for the cookies in the images you see here, just to brighten them slightly.)
4. Fold in the flour and mix only until it's evenly incorporated.
5. Shape dough into approximately 1-1/2 tablespoon-sized balls. Gently roll each one between the palms of your hands to create a smooth, even surface. Place them on one of the prepared baking sheets as you go, fairly close together. Cover tightly with plastic wrap and refrigerate until the cookie batter balls are firm, at least 3 hours, and ideally overnight.
6. Preheat the oven to 350 degrees F.
7. Remove the the baking sheet from the refrigerator and then use the back of a small knife to make several vertical lines in around each ball, all coming together at the top center. Add them to the other prepared baking sheet as you go, being sure there's about an inch between each one.
8. Bake in the preheated 350 degree F oven until bottoms are slightly golden and the cookies are solid, about 15 minutes.
9. While the cookies are still quite warm, insert a few of the sliced almonds to the top of each "pumpkin," where the lines meet, to form the "stem." Try to find slices with the almond skin for the outsides of the stems.
10. Let the cookies cool on the baking sheets.

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Marble Heart Cookies

Ingredients

• 1 cup unsalted butter softened
• 3/4 cups sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 large egg yolk
• 2 1/4 cups all-purpose flour 

Marble Icing Glaze

• 3 cups powdered sugar sifted 
• 3 Tablespoons light corn syrup
• 3-4 Tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• gel food coloring I used red, electric pink, and, for some cookies, just a touch of royal purple

Directions

1. Preheat oven to 350 F.
2. In KitchenAid mixer or with electric hand-mixer beat your butter until well-creamed.
3. Add sugar to the mixing bowl and beat with the butter until well combined (about 30 seconds).
4. Stir in vanilla extract and salt, stirring until well-combined, and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
5. Add egg yolk and beat until combined
6. With mixer on medium-low speed, gradually add flour until well-incorporated (you will definitely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).
7. Transfer dough to clean surface and use your hands to form it into a cohesive ball.
8. Flatten into a disk (about 1" thick), cover with clear wrap, and chill for 15 minutes.
9. Once dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll out to about 1/4" thickness.
10. Lightly flour your cookie cutters and cut out your shapes, transferring them to ungreased cookie sheet.
11. Once you have cut out all of the shapes that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
12. Bake on 350 F for 10-12 minutes (longer if you are using larger cookie cutter and allow cookies to cool completely before dipping in chocolate.

Marble Icing Glaze

1. In a large bowl, combine sifted powdered sugar, 3 Tbsp milk, and light corn syrup. Whisk until smooth. If mixture is too dry, add additional milk, one teaspoon at a time until mixture can be stirred.
2. Stir in extracts.
3. Glaze should be thick, to test that it is the right consistency drop a few droplets on top of a test cookie. If the glaze remains stiff, it needs to be thinned. If it runs off the cookie, it is too thin and needs more powdered sugar. If it settles down smoothly, it is just right.
4. Divide glaze into four small bowls.
5. Working with one bowl at a time, use a toothpick (a different toothpick for each color) and dip it into the food coloring bottle and then into the glaze. You want a small pool of food coloring about the size of a mini chocolate chip or two.
6. Drag a toothpick through the food coloring and glaze until it is prettily swirled/marbled.
7. Holding your cookie at the base, dip the surface of each cookie into the glaze (take a look at your first cookie -- are you satisfied with the pattern? Adjust whorls with additional food coloring as needed).
8. Once the first bowl runs out or the colors become too muddled together from dipping, move onto your next bowl of food coloring (you will probably need to stir as the surface may have begun to harden).
9. Repeat steps 5-7 until all cookies have been dipped. Allow them to harden at least 30 minutes (may take longer) for glaze to set. Enjoy!

Keep uneaten cookies in an airtight container at room temperature.

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Jacques Torres' Secret Chocolate Chip Cookie Recipe

Jacques Torres' Secret Chocolate Chip Cookie Recipe

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients 

1 pound unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups packed light-brown sugar

4 large eggs

3 cups plus 2 tablespoons pastry flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

2 pounds bittersweet chocolate, coarsely chopped

Directions

- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.

- Add eggs, one at a time, mixing well after each addition.

- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.

- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.

- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

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Peanut Butter Oatmeal Cookies

Ingredients

For sandwiches:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 cup Sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups quick oats

For creamy filling:

• 3 ripe bananas
• 3 tablespoons natural peanut butter (I prefer crunchy)
• 3 teaspoons honey

Directions

1. Preheat oven to 375° F. Lightly spray a cookie sheet with cooking spray.
2. Mix flour, baking soda, and salt in a small bowl and set aside.
3. In a larger bowl, beat the oil, sugar, eggs, and vanilla until fluffy. Pour the flour mixture and oats into the bowl and mix well.
4. Place one inch balls of dough on cookie sheets. You'll have enough dough for 36 small cookies.
5. Bake for 8-10 minutes, removing from oven when the edges are slightly tan. After a minute transfer the cookies to a cooling rack.
6. While the cookies are baking and cooling, prepare the filling. In a bowl mash the bananas with the peanut butter and honey.
7. Place a dollop of filling on one half of the bottom of a cookie and then top it with another cookie.Makes about 36 sandwiches.

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Gobble Turkey Cookies

Ingredients

Vanilla frosting
Crackers rounds of Oreo cookies
Candied corn
Chocolate kisses
Caramel candy

Directions

Spread some canned vanilla frosting on a round cracker. Place a chocolate kiss near the bottom of the cracker. 

Add corn candies above the kiss to make feathers; place one corn candy on the kiss for the head. Let frosting dry. 

Attach a caramel to the back with more frosting. 

When dry, place on your table or nibble for a yummy treat.

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Peanut Butter Marshmallow Sandwich Cookies

OH SO YUMMY!!!

12 sandwiches or 24 small cookies 

Ingredients

Cookies

1 Cup natural peanut butter, creamy 

1 Cup sugar 

1 large egg, lightly beaten 

1 tablespoon vanilla extract marshmallow 

Frosting

5 large egg whites 

1 1/2 Cup sugar 

Directions 

1. Heat oven to 350 degrees. Grease baking sheet. - or cover it with parchment paper.

2. To make peanut butter cookie: Mix all ingredients in a stand mixer fitted with paddle attachment - on low until fully combined. Roll dough into small balls (about 1 1/2 tablespoon). Flat cookies with the back of a flower cookie/fondant cutter or a fork. Bake cookies about 10 minutes until golden around the edges. Rest cookies on baking sheet for 2 minutes, then transfer to a cooking rack. 

3. To make marshmallow frosting: In the bowl of your stand mixer fitted with whisk attachment, combine egg whites and sugar - just barely. Remove metal bowl from mixer, and place over (not on - just like bain marie style) simmer water. Heat mixture to 160 degrees - whisking constantly. Transfer bowl back to stand mixer, fitted with whisk attachment still, and beat on medium speed until mixture cools, doubles in volume, and forms stiff peaks, about 10 minutes. Add powdered sugar if you want to add more substance/sweetness, but it shouldn't be needed. 

4. To assemble cookie sandwiches: Pair up cookies according to size and shape (to make a more matching cookie). Fill piping bag with frosting and pipe filling onto one of the cookies from the pair - place other paired cookie on top to form a sandwich. Store in airtight container. 

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Creme Brulee Bars

INGREDIENTS

• 1/2 cup unsalted butter
• 12 ounces (about 2 cups) white chocolate chips
• 1 1/4 cups all purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon McCormick Vanilla Extract
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup toffee bits

DIRECTIONS

1. Heat oven to 350°F. Line a 9x9 pan with foil and spray with cooking spray. Alternately, you can use parchment paper that’s been sprayed with nonstick cooking spray or greased with butter or shortening.
2. Place butter and white chocolate chips in a medium saucepan over low heat. Melt the two together, stirring almost constantly, just until melted. The mixture may appear curdled or be the consistency of Cream of Wheat. Remove from heat and cool while mixing other ingredients.
3. Stir together flour, sugar, extract, salt, and eggs in a large bowl. Add white chocolate mixture and stir until smooth. Pour batter into prepared pan.
4. Bake for 20 minutes, then remove pan from oven and sprinkle toffee bits evenly over the top. Return to oven and bake another 8-12 minutes until the edges are golden brown. A toothpick in the center will still come out with batter on the toothpick, but it will be cleaner along the edges. Be careful not to over bake; it will brown more on the sides and bottom than on the top.
5. Cool completely before slicing into bars.

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Butterfinger Cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup (packed) dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups, plus 2 Tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups crushed Butterfingers (about 3 regular-sized bars)

Directions

1. Using electric mixer, beat butter and both sugars in large bowl until well-blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in butterfingers (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.


2. Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded Tablespoon of dough for each cookie (I use a small cookie scooper), drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

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Apple Cider Caramel Cookies Recipe

Ingredients

• 1 cup unsalted butter, nearly melted 
• 1 cup granulated sugar 
• 1/2 teaspoon salt 
• 1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free* 
• 2 eggs 
• 1 teaspoon vanilla extract 
• 1 teaspoon baking soda 
• 1/2 teaspoon baking powder 
• 3 cups all-purpose flour 
• 1 (14 ounce) bag Kraft Caramels 

Directions

1. Preheat oven to 350 degrees F (190 degrees C). Line cookie sheets with parchment paper. It has to be parchment this time.

2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.

3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

Notes: If cookies get too cool before you twist them off, freeze the whole sheet for a few minutes and they’ll come right off.

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Peanut Butter-Chocolate Chip Oatmeal Cookies

Ingredients

• 3 cups old-fashioned rolled oats 
• 1/3 cup whole wheat flour 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• 1/2 teaspoon coarse salt 
• 1 cup packed light-brown sugar 
• 1 cup granulated sugar 
• 1 cup (2 sticks) unsalted butter, softened 
• 1/2 cup natural peanut butter 
• 2 large eggs 
• 1 teaspoon pure vanilla extract 
• 2 cups salted whole peanuts 
• 2 cups semisweet chocolate chips 

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

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Watermelon Jello Cookies

Ingredients

• 3½ cups of flour
• 1 teaspoon of baking powder
• 1½ cups of butter or margarine, softened
• 1 cup of sugar
• 2 (3oz.) packages of Watermelon Jello 
• 1 egg
• 1 teaspoon of vanilla
• non-stick cooking spray

Instructions

1. Preheat oven to 400 degrees F. Spray several cookie sheets with cooking spray. This recipe makes about 50 to 60 cookies!
2. In a large bowl, mix the flour and baking powder and set to the side.
3. In a separate large bowl, use an electric mixer to beat the butter until it is creamy.
4. Add the sugar and one package of the Jello, then continue to mix until well blended and fluffy.
5. Mix in your egg and vanilla.
6. Then gradually add in the flour and beat until all is well mixed.
7. Roll the dough into 1-inch balls and place 2 inches apart on the baking sheets. I spray my hands with a little bit of the cooking spray so the dough doesn't stick.
8. Use a glass to flatten each cookie (I also sprayed the bottom of the glass with the cooking spray) and then generously sprinkle the other package of dry Jello mix onto the top of each cookie.
9. Bake for 8 to 10 minutes or until the edges are slightly browned.
10. Let cool slightly before serving, or cool completely before storing in an air-tight container.

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Soft Brown Sugar Cookies

Soft Brown Sugar Cookies-these will MELT in your mouth! 

Ingredients:

• 2/3 c. butter, softened
• 1-1/2 c. brown sugar, packed
• 2 eggs
• 1 t. vanilla extract
• 2-1/2 c. all-purpose flour
• 1/2 t. baking powder
• 1 t. baking soda
• 1/2 t. salt
• 1 c. sour cream

Directions:

Blend together butter and brown sugar.  Add eggs, one at a time; blend well.  Add vanilla; beat until light.  In a separate bowl, stir together flour, baking powder, baking soda and salt.  Add flour mixture to butter mixture alternately with sour cream; mix well.  Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets.  Bake at 350 degrees for 8 minutes.  Remove to a wire rack; cool.  Frost with Browned Butter Frosting.  

Browned Butter Frosting

• 1/4 c. butter
• 1-1/2 c. powdered sugar
• 2 T. Milk

Melt butter in a saucepan over medium heat until it turns golden.  Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.

Makes 2 dozen

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Shamrock Whoopie Pies

Ingredients

• 1 package (16 oz.) pound cake mix
• 2 Tbs. unsweetened cocoa powder (sifted)
• 1 1/2 Tbs. green food coloring
• 1 package (16 oz.) vanilla frosting
• 1/4 cup white chocolate chips, melted

Directions
1. Heat oven to 350F. Using 2" shamrock cutter or template, trace shamrocks 2" apart on 2 pieces of parchment paper cut to fit baking sheets. Invert papers onto baking sheets.

2. Prepare cake mix according to package instructions, using only half water called for. Stir in cocoa and food coloring; spoon into pastry bag fitted with round tip (like Ateco #441). Pipe batter inside each shamrock shape on baking sheets. Chill 5 minutes.

3. Bake 6 minutes or until done. Let cool on pans 10 minutes; carefully remove shamrocks from parchment paper. Let cool completely. Repeat with remaining batter to make 48 shamrocks.

4. Using a mixer on medium, beat frosting and white chocolate 30 seconds; spoon into pastry bag fitted with star tip (like Wilton #1M). Pipe frosting onto bottoms of half the shamrocks. Top with remaining shamrocks.

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Potato chip cookies

Ingredients

• 2 sticks of unsalted butter, softened
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 4 cups coarsely crushed salted potato chips, divided
• 1 cup pecans, toasted and coarsely chopped (optional)

Directions
1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, about 2 to 3 minutes. Add vanilla and eggs and beat on medium speed until just combined.

2. Add flour, baking soda, and salt and beat on low speed until just combined. Stir in 2 cups of potato chips and the nuts, if using.

3. Roll dough into balls using 1/4 cup dough per ball and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, about 16-18 minutes. Let cool completely on baking sheet.

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Coconut Cookies (YUM)

Ingredients

• 1/4 cup butter, softened
• 1/4 cup shortening
• 1 cup sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 teaspoon coconut extract
• 1 teaspoon Pure Vanilla Extract
• 1 cup (8 ounces) sour cream
•  2-3/4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup flaked coconut, toasted

Frosting

• 1/3 cup butter, cubed
• 3 cups confectioners' sugar
• 3 tablespoons evaporated milk
• 1 teaspoon coconut extract
• 1 teaspoon Pure Vanilla Extract
• 2 cups flaked coconut, toasted

Directions

1. Preheat oven to 375°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and extracts. Stir in sour cream. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Fold in coconut.
2. Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake 8-10 minutes or until set. Remove to wire racks to cool.
3. In a small heavy saucepan, heat butter over medium heat 5-7 minutes or until golden brown.
4. Pour into a small bowl; beat in confectioners’ sugar, milk and extracts.
5. Frost cookies; dip in coconut. Let stand until completely dry. Store in an airtight container. 

Yield: about 5-1/2 dozen.

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Peanut butter cup cookies

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions:

Preheat oven to 375 degrees F .

In a small bowl sift together the flour, salt and baking soda; set aside. In a large bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg,
vanilla and milk. Slowly add the flour mixture; mix well (at this point you can store the dough in the refrigerator until you are ready to make the cookies). Shape the dough into approximately 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan; the chocolate will be runny for several hours.

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Peppermint Crunch-Milk Chocolate Chip Cookies

Ingredients 

• 2 ½ cups all-purpose flour
• ¾ tsp. baking soda
• 1/8 tsp. salt
• 1 cup unsalted butter, at room temperature
• 1 cup packed light brown sugar
• ¾ cup granulated sugar
• 1 tsp. vanilla extract
• 2 large eggs, at room temperature
• 7 ounces milk chocolate chips
• 7 ounces Andes Peppermint Crunch Chips

Directions

1. In a small bowl, whisk together the flour, baking soda, and salt; set aside.
   
2. Using a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth, about 2 minutes.
   
3. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate and peppermint chips.
   
4. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours (do this part for real please).
   
5. Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
   
6. Slice the logs into disks ¾ inch thick and place the disks 3 inches apart on the prepared baking sheets. If the chips crumble out (and they will), simply push them back in, they reshape nicely.
   
7. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
   
8. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
   
9. Adapted from Ready for Dessert by David Lebovitz

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Kissy Pie

Ingredients:

• 1 refrigerated pie crust, thawed
• 14 Hershey Kisses of choice, I used Mint Truffle today 
• 1 egg white whisked with 1 Tbsp water
• Powdered sugar for dusting

Directions:

1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knive and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. (See Photo, step 1). Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. (See Photo, step 2). Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up. I got about 14 rounds cut when I re-rolled my scraps  **

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.

Makes about 14 little pies.

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