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Sunday, December 22, 2013

Peppermint Kahlua Chocolate Cookies


A cool minty, chocolaty, softy, pepperminty-crunchy cookie just in time for your last-minute holiday baking rush!  

I purchased a big bottle of Peppermint Mocha Kahlua a few years ago and have been able to put is to good use in a few recipes at Bake It with Booze.  We've made cakesandwich cookies, and whoopie pies with this festive and seasonally appropriate Peppermint Mocha Kahlua.  

Kahlua has also found its way into a few other goodies here at Bake It With Booze.  It's an easy way to add coffee to chocolate baked goods, thus bringing out the chocolate flavor without overpowering the recipe with coffee flavor.   

I always have cookies in the freezer in case I have a random sweet "need," or course, or for when I want to send a friend or my dad off with a few treats.  I don't know about you, but I rarely make cookies just for myself, which I did with these lovelies.  I share all the time, but sometimes it's just nice to have a batch all to myself. 

These cookies have just the right amount of chocolate with a nice cool hit of peppermint, are so easy to make and freeze wonderfully.  

And, who doesn't like a little extra peppermint with their chocolate? 


Happy Holidays and all the best to you in the New Year!  


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Step-by-Step

Preheat your oven and get your pans ready.  Melt the semi sweet chocolate chips, 2 tbsp Peppermint Mocha Kahlua and vanilla.  Let cool to room temperature (it will get thick).  Be very careful not to overheat the mixture or it will sieze.

Cream the butter and sugars until light and fluffy, about 3 minutes.  Add the eggs, one at a time, and beat well after each. 

Add the chocolate mixture and beat well.

Add the baking soda/Peppermint Mocha Kahlua mixture to the butter and egg mixture.  Beat well.

Gradually add the flour and salt and mix until just combined.  Add the Andes Peppermint Crunch chips and the mini chocolate chips.  

Mix just to combine and finish by hand.

Drop the dough in 1 1/2 tbsp portions (I use a #40 scoop) onto the prepared sheet pans.

Bake as directed and I highly recommend that you rotate pans half way through.  This allows for even heating.  Let the cookies stand on the sheets for 2 minutes, then remove to a wire rack to cool completely or not...

These are delicious warm...Why wait?



Peppermint Kahlua Chocolate Cookies
Makes 4 1/2 dozen 3 inch cookies

Ingredients
1 1/2 cups semi sweet chocolate chips
3 tbsp Peppermint Mocha Kahlua, divided
1 tbsp vanilla extract
1 1/2 tsp baking soda
1 cup unsalted butter, softened
2/3 cup sugar
1/3 cup dark brown sugar, packed
2 eggs
2 1/2 cups flour
1 tsp salt
1/2 cup Andes Peppermint Crunch Baking Chips
1 cup mini bittersweet chocolate chips

Directions
1. Preheat oven to 350F.  Line 2 sheet pans with parchment paper.
2. Melt the semi sweet chocolate chips, 2 tbsp Peppermint Mocha Kahlua and vanilla, either in a double boiler (over low heat ) or in the microwave (10 second increments).  Let cool to room temperature (it will get thick).  Be very careful not to overheat the mixture or it will seize.
3. In the bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 3 minutes.  Add the eggs, one at a time, and beat well after each.  Add the chocolate mixture and beat well.
4. In a small dish, dissolve the baking soda into the remaining 1 tbsp of Peppermint Mocha Kahlua.  Add this mixture to the butter and egg mixture.  Beat well.
5. With the mixer on low speed, add the flour and salt and mix until just combined.  Add the Andes Peppermint Crunch chips and the mini chocolate chips.  Mix just to combine and finish by hand.
6. Drop the dough in 1 1/2 tbsp portions (I use a #40 scoop) onto the prepared sheet pans.
7. Bake for 10 minutes until the cookies are just set on the edges and the middle is still soft.  Rotate pans half way through.
8. Let the cookies stand on the sheets for 2 minutes, then remove to a wire rack to cool completely.

Super easy and just in time for the last minute holiday rush!  And, who doesn't love chocolate and peppermint?

Cheers!
Ellen



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8 comments:

  1. These look good! I think Kahlua need to start selling their peppermint mocha over here...

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  2. Thanks, Janine! Easy, too. If I could ship it, I would. ;-)

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  3. These are amazing! I love Kahlua in pretty much anything!

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  4. Mmm, can I make these even though Christmas is over?! They look amazing! What a great flavor combo!

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  5. Chocolate and peppermint?! Sold. Love that combo. I need to remember to make these when next Christmas rolls around :)

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  6. You know how lazy I am...I mean, creative with the substitutions... I'm thinking I could smash some leftover candy canes, & that might be as good as the Andes pieces. Anyway, these cookies need to happen. I can almost smell them. Mmmmm...

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  7. I've made these several times and people have just LOVED them! Must try Kaluha next time instead of the espresso, XOXO

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    Replies
    1. Glad you've enjoyed these, Susan! I bet they are wonderful with espresso for even more java flavor. I'm so honored that you've made these and shared them! Thank you, my friend. Lv, me

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