It’s time to get serious about this holiday season.
(Right now, you’re either way ahead of me…or I’m making you stress a little extra.) (Can I say I’m sorry with cookies?)
The truth is, it’s sometimes better to wait until enough red wine and peppermint are in you to really get started on things. And…the other truth is, this is the time of year when a cookie diet is acceptable. Encouraged maybe. And that sort of thing is not one to put off.
Let’s jump into this cookie mess with two feet…in the shallow end.
This looks like taking an old, favorite cookie, and twisting it to make it new. It’s equal parts reliable/fancypants/delicious. Really this means…it’s the place to begin.
Crinkle cookies are a rich, chocolate cookie that uses oil instead of butter as its fat and takes a roll in powdered sugar before baking. As the cookies spread in the oven, the powdered sugar stretches, giving the cookie a crinkled snow look.
I like this…but there’s always room for Oreos. (Can this be a life motto?)
Cookies and cream Hershey kisses are chopped and folded into the dough, just after the standard recipe has come together. This is the part where I should tell you…chopping up kisses is an awkward thing to do. Buying the Hershey bars would be a much more effective way to go about this. But the kisses work too.
The dough rests in the fridge forever…or overnight. I’m not sure where the patience for this comes from…but it’s worth it.
Then, instead of rolling the dough balls in powdered sugar, they’re rolled in equal parts powdered sugar and crushed Oreo cookies. The end baked result isn’t the standard white as snow look, but I’m willing to look past it for the flavor.
Now that my baking has started…it’s basically Christmas.
Get in on it.
Cookies and Cream Crinkle Cookies
recipe adapted from Two Peas and Their Pod
4 ounces unsweetened chocolate, melted
1/4 cup canola oil
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups chopped cookies and cream chocolate
1/2 cup crushed Oreo cookies
1/2 cup powdered sugar
Melt chocolate, and combine with canola oil and sugar in the bowl of a stand mixer. With the mixer running on low speed, add the eggs one at a time, and vanilla, scraping the sides of the bowl as necessary. Add flour, baking powder and salt and beat on low, just to combine. Fold in chopped cookies and cream chocolate. Gather the dough into a disk (it will be sticky), wrap it in saran wrap and refrigerate overnight (or at least six hours).
Combine crushed Oreos and powdered sugar in a small bowl and set aside. Form 1″ balls of dough, and roll each in the Oreo/sugar mixture. Place on a baking sheet lined with parchment paper, and bake in a preaheated 350° oven for 10 minutes. Let cool slightly before transferring to wire racks.