Nutmeg Log Cookies (with video link)

Finally got #1 done for the Christmas Countdown of 2024! These are different and very tasty :) The original recipe was available on Imperial Sugar's website, but has since been removed. I had it bookmarked and recovered it thanks to the Wayback Machine, yay! Though it is not necessary, I highly recommend the cinnamon imperials (aka red-hots) for decoration and flavor, as the cinnamon really makes the nutmeg pop.

Link to my YouTube "making of the recipe" video: https://youtu.be/T3ygt7_aCtM

Recipe below contains my modifications.

Ingredients:

1/2 c. (1 stick) salted butter, softened

1/2 c. extra fine granulated sugar

1 egg, room temperature

1/2 tsp. nutmeg

2 c. (240g) all-purpose flour

for the frosting--

1/4 c. salted butter, softened

2 1/2 T. heavy cream (you may need slightly more)

2 1/2 c. powdered sugar

1/2 tsp. nutmeg

cinnamon imperials (red-hots)

green tinted frosting

Directions:

1. In the bowl of a stand mixer, cream the butter and sugar together for 3 minutes (to make it light and fluffy).

2. Heat oven to 350°F. Line a baking sheet with parchment.

3. Mix in the egg.

4. Gently fold in the nutmeg and flour (you may have to use your hands) until dough comes together.

5. Divide dough into two equal parts. Roll each half into a log about 1/2" to 3/4" in diameter. Cut into 3" long segments and place on prepared baking sheet (they can be fairly close together).

6. Transfer to oven and bake for 14 min. After removing from oven, transfer immediately to cooling rack to cool completely.

7. For the frosting: Cream the butter in the stand mixer bowl for 3 minutes.

8. Add the heavy cream and 1 c. of the powdered sugar, along with the nutmeg, mix to combine.

9. Gradually add the remaining 1 1/2 c. powdered sugar. You may need to add slightly more heavy cream until mixture is spreadable, yet still mostly stiff consistency.

10. Frost cooled cookies. If desired, use a fork to make the frosting look a bit like the bark of a tree. Add cinnamon imperials and tinted frosting to make holly on each. Enjoy! 

Peanut Butter Oreo Balls (with video link)

Yum, yum, and more yum! #3 in the Christmas Countdown 2024 are these awesome peanut butter Oreo balls! Super easy to make, no baking required--make some now!

Link to my YouTube "making of the recipe" video: https://youtu.be/4T90mGtvKPs

Original recipe credit: https://windykitchen.wordpress.com/2013/02/11/oreo-peanut-butter-truffles/

Recipe below contains my modifications.

Ingredients:

3 c. crushed Oreos (30 cookies)

1 c. creamy peanut butter

1/4 c. light brown sugar (packed)

2 T. salted butter, softened

1/2 tsp. salt

6 T. powdered sugar

12 oz. almond bark squares

colored sugar for decoration, if desired

Directions:

1. In a large bowl, combine the crushed Oreos, peanut butter, brown sugar, butter, salt, and powdered sugar until all ingredients are fully incorporated/blended. (You may have to use your hands to 'knead' the batter together)

2. Form balls that are slightly less than 1 T. each and place on a parchment lined, rimmed baking sheet. Transfer to freezer for at least 30 min.

3. Melt the almond bark squares in a double boiler (or over very low heat in a regular saucepan, stirring constantly). Dip frozen balls in the melted almond bark to coat. Sprinkle with colored sugar.

4. Return to fridge or freezer until coating has hardened. Enjoy!

Almond Chocolate Chip Bars (with video link)

Yummmmm! Christmas Countdown 2024 entry #4 are these scrumptious bars! Super easy and super tasty, give them a try today!

Link to my YouTube "making of the recipe" video: https://youtu.be/Cq_2d5itslM

Original recipe credit: https://www.landolakes.com/recipe/10157/almond-chocolate-chip-bars/

Recipe below contains my modifications.

Ingredients:

1/2 c. sugar

1/2 c. (1 stick) salted butter, softened

2 tsp. almond extract

1 large egg

120g (1 c.) all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. semisweet chocolate chips

for the glaze/topping--

1/2 c. powdered sugar

1 T. salted butter, softened

1 T. milk

sliced almonds

Directions:

1. In the bowl of a stand mixer, beat together sugar, butter, and almond extract.

2. Beat in the egg.

3. Heat oven to 350°F. Grease an 8" x 8" pan; set aside.

4. Add the flour, baking powder, and salt. Blend together until well combined.

5. Stir in the chocolate chips by hand, then spread batter into prepared pan.

6. Transfer to the oven. Bake for 25-30 min, or until golden brown at edges. Remove from oven and cool completely on cooling rack.

7. Make the glaze: In a small bowl, stir together the powdered sugar, butter, and milk until combined and smooth. Pour and spread evenly over the cooled bars. Top with the sliced almonds. Cut into squares, serve, and enjoy!

Olive Oil Roasted Chicken with Carrots and Garlic

Soooo yummy! A bit indulgent, since it uses a large amount of olive oil. However, it's very worth it! And you can strain the leftover/used olive oil to re-use after :) Bonus: it's super easy!

 

Original recipe credit: https://www.alisoneroman.com/recipes/olive-oil-roasted-chicken-caramelized-carrots

Recipe below contains my modifications.

**the version below feeds 4-5 adults; **

Ingredients:

4 lbs. chicken drumsticks

2 small bunches thin carrots with tops, trimmed to 1"

kosher salt and freshly ground black pepper

3 medium heads garlic, sliced in half cross-wise (leave peel intact)

1 large lemon, sliced thinly

1/2 oz. fresh oregano sprigs

1 1/2 c. olive oil

Directions:

1. Heat oven to 325°F.

2. Place the chicken drumsticks in a large (4 qt or bigger) baking dish. Nestle the garlic head halves between/around the chicken pieces, then season with kosher salt and pepper, to taste.

 3. Nestle the carrots, lemon slices, and oregano sprigs among the chicken and carrots. Pour olive oil all over to coat everything in the dish.

4. Transfer to oven and roast for an hour to 1 1/2 hrs, depending on size of your drumsticks (I went nearly the full 1.5 hours). Let rest for 5 minutes before serving. Enjoy!

 

Pecan Pie Balls (with video link)

These pecan pie balls are beyond wonderful...you really gotta make them! And they are rather easy. #5 in the Christmas Countdown 2024...and will be being made at least yearly for us, if not more often :)

 

Link to my YouTube "making of the recipe" video: https://youtu.be/tqCoM9ycnJQ

Original recipe credit: https://cooking.nytimes.com/recipes/1015214-pecan-pie-truffles

Recipe as listed below contains my modifications.

Ingredients:

2 1/2 c. whole pecans, finely chopped and toasted

1 c. crushed graham crackers (7 whole 'sheets')

1 c. dark brown sugar (packed)

5 T. unsalted butter

2 T. pure maple syrup

1/2 tsp. salt

1 tsp. vanilla extract

10 oz. dark chocolate, possibly more, depending on size of balls formed (in the video, I used Zoët 70% extra dark chocolate with cocoa nibs, which is wonderful)

~1 tsp. shortening or solid coconut oil

Directions:

1. Combine the chopped pecans and crushed graham crackers in a large bowl. Set aside.

2. In a medium saucepan over medium heat, combine the brown sugar, butter, maple syrup, salt, and vanilla extract, stirring occasionally, until butter has completely melted and mixture is smooth.

3. Pour brown sugar mixture over the reserved pecan/graham cracker mixture. Stir to combine until all dry mixture is incorporated/moistened.

4. Line a rimmed baking sheet with parchment. Form balls by squeezing mixture together, closing your fingers around it. If the mixture does not hold form, stir in another Tablespoon of softened or melted butter. Place on prepared baking sheet.

5. Place baking sheet with balls in the freezer for at least 2 hours. **note: if you want to 'roll' your balls to be more rounded, take them out at the 30 minute mark to roll/form, then return to freezer.**

6. Once balls are frozen, prepare the chocolate by melting it in a double boiler. Stir in the shortening (or coconut oil). **note: alternatively, you can temper the chocolate and not add the shortening**

7. Dip balls in the melted chocolate and return to baking sheet. Allow at least 15 min for the chocolate to 'set' (I put mine in the freezer for a few minutes to speed it along). Enjoy!

No-Bake Marshmallow Muddy Buddies Bars (with video link)

These are quite the mouthful--in title and when consumed lol! Christmas Countdown 2024, entry #7. If you love Rice Krispies treats, these will remind you of them 😊

Link to my YouTube "making of the recipe" video: https://youtu.be/WJzLEDIvQww

Ingredients:

8 oz. vanilla-flavored almond bark

1/4 c. salted butter

10 ounces marshmallows (small or large)

1/2 tsp. almond extract

7 c. Rice Chex cereal

1/2 c. small non-pareils

~2/3 c. powdered sugar

Directions:

1. Line a 13" x 9" baking pan with foil, extend the foil over edges. Spray foil with non-stick cooking spray. Set aside.

2. In a large pan over medium-low heat, melt the almond bark and butter, stirring frequently.

3. Add the marshmallows, vanilla extract, and almond extract. Cook, stirring nearly constantly, until marshmallows melt and mixture is smooth (it takes a bit of time, be patient!)

4. Remove from heat, then add in the rice Chex and non-pareils. Stir to combine/coat.

5. Pour the mixture into the prepared pan. Butter your hands and press mixture to evenly spread it in pan (as best you can). Let stand for at least 1 hour.

 

6. Use the foil to lift out the bars, then cut into small squares/rectangles.

 

7. Place the powdered sugar in a resealable plastic bag. Add the bars a couple at a time and shake to coat. Repeat until all bars are coated (you may need more than 2/3 c, depending on size you cut them to and how heavily you coat them). Serve and enjoy!

Hot Cocoa (from scratch) (with video link)

Christmas Countdown 2024 entry # 8 is an easy-peasy recipe for a holiday indulgence: hot cocoa from scratch! I use a Cocomotion machine to make it. If you don't have one, just heat over medium-low heat on the stovetop, stirring often so that you do not scorch the milk :)

 

Link to my YouTube "making of the recipe" video: https://youtu.be/8zJgH2b9nwE

Ingredients:

3 c. whole milk

4 oz. chocolate shavings (or finely chopped) -- I used 2 oz. dark, 1 oz. semisweet, and 1 oz. milk; use whichever one(s) you like best

3 T. unsweetened natural cocoa powder

6 T. sugar

3/4 tsp. vanilla extract

pinch of sea salt

optional and recommended: whipped cream + a couple cinnamon redhots to top it off!

Directions:

Add ingredients in order to the Cocomotion (or pan on stovetop). Press the 'on' button to run the cycle (or heat, stirring often, over medium-low heat). Pour into mugs, top with whipped cream (and/or toppings of choice) and enjoy!

"Cookie Dough" Trifle (with video link)

Christmas Countdown # 12 is an raw egg-free, raw flour-free "cookie dough" trifle! Doesn't it just make you want to dive right in??

**Note: some of the other ingredients DO contain (cooked) flour and egg, so it is NOT completely egg-free nor flour-free.**

 

Link to my YouTube "making of the recipe" video: https://youtu.be/xCFkL984AEk

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a50270/cookie-dough-trifle-recipe/

Recipe below contains my modifications.

Ingredients:

3 sticks (1 1/2 c.) unsalted butter, softened

1 1/2 c. brown sugar (packed)

1 T. vanilla extract

3 1/4 c. crushed graham crackers (~23 graham cracker "sheets")

1/3 c. milk

1/2 T. kosher salt

2 c. mini chocolate chips (I used semi-sweet, but you could use milk chocolate instead), divided

2 c. heavy cream

5 T. sugar 

1 T. vanilla sugar (can sub regular sugar instead plus a little vanilla extract)

chocolate pudding (I prepared a large box (5.1 oz.) of instant pudding)

Chips Ahoy cookies (original)

decorative sprinkles 

Directions:

1. In the bowl of a stand mixer, beat together the butter, brown sugar, and vanilla extract until light and fluffy.

2. Mix in the crushed graham crackers, milk, and kosher salt. 

3. Stir in 1 1/3 c. of the mini chocolate chips by hand.

4. In a large bowl, use an electric mixer to whip the heavy cream with the sugar and vanilla sugar, until stiff and fluffy.

5. Stir in the remaining 2/3 c. of mini chocolate chips into the whipped cream.

6. Begin layering the trifle. Repeat these layers as needed: first layer is the 'cookie dough', second is whipped cream, third is broken up Chips Ahoy cookies, fourth is chocolate pudding.

7. Finish off with a final layer of whipped cream. Place halved Chips Ahoy cookies around the edge, round side up, to outline the bowl top. Throw on desired amount of sprinkles atop the whipped cream.

8. Place trifle in the fridge for at least 2 hours before serving. Enjoy!

Ginger-Cardamom Molasses Cookies (with video link)

# 13 in the Christmas Countdown (on Friday the 13th!) are these awesome cookies! Easy to make, small batch, crunchy outside with soft middle--perfection. Try them today!

Link to my YouTube "making of the recipe" video: https://youtu.be/Sb8zGGS4wss

Original recipe credit: https://www.cuisineathome.com/recipes/desserts/ginger-cardamom-molasses-cookies/

Recipe below contains my modifications.

Ingredients:

3/4 c. unsalted butter, softened

1 c. light brown sugar (packed)

1 large egg, room temperature and lightly beaten

1/4 c. molasses -- do NOT use robust or blackstrap 

270g (2 1/4 c.) all-purpose flour

1 tsp. baking soda

1/2 T. ground ginger

1 tsp. ground cardamom

3/4 tsp. kosher salt

sanding sugar, for coating

Directions:

1. In the bowl of a stand mixer, beat together butter and brown sugar until creamed and fluffy (around 3-4 min).

2. Turn off mixer and add a third of the lightly beaten egg. Mix in on medium speed until combined, then repeat with the remaining thirds of the egg (a third at a time).

3. Add the molasses and mix until combined.

4. In a small bowl, whisk together the flour, baking soda, ginger, cardamom, and kosher salt. Add the flour mixture all at once to the stand mixer bowl. Mix together on low speed until just combined (you may wish/need to finish by hand).

5. Transfer bowl to fridge and let dough dough chill for 30 min.

6. Heat oven to 350°F and line baking sheets with parchment.

7. Shape dough into 1 1/2" balls, then roll in the sanding sugar. Place on prepared baking sheets, spacing balls at least 2" apart (2 1/2" or more is actually better).

8. Bake for 12 min, or until edge are set and golden brown. Let rest on baking sheet for 5 min before transferring to cooling rack to cool completely. Enjoy!

Cookie Butter Balls (with video link)

Watch out--these are seriously amazingly yummy! # 15 in the Christmas Countdown of 2024, great for anytime of the year, though :) And so beyond easy!

Link to my YouTube "making of the recipe" video: https://youtu.be/0pa8npRdx0k

Original recipe credit: https://www.cuisineathome.com/recipes/desserts/no-bake-cookie-butter-balls/

Recipe below contains my modifications.

Ingredients:

1 c. powdered sugar

1/2 c. finely crushed Biscoff cookies (I think I used 7 or 8), plus a little extra for topping

3/4 tsp. kosher salt

1/3 c. Biscoff cookie butter

1/4 c. softened unsalted butter

10 oz. bag of Ghirardelli Vanilla Flavored Melting Wafers

Directions:

1. Line a rimmed small baking sheet with parchment paper. Set aside.

2. In a large bowl, stir together the powdered sugar, crushed Biscoffs, and kosher salt.

3. Add the cookie butter and unsalted butter. Stir to combine as much as you can, will likely have to finish fully incorporating using your hands to press/knead to a cohesive, uniform dough.

4. Shape dough into 1" balls and place on the prepared baking sheet. Place in the freezer for at least 15 min (I went slightly over an hour).

5. Once the freezing time is up, heat/melt the vanilla melting wafers according to the package directions (I used microwave). Dip the dough balls individually in the melted wafers, being sure to coat all over.

6. Place coated balls back on the baking sheet and sprinkle (if desired) with a bit of crushed Biscoffs.

7. Place the coated balls in the fridge for 15 min to set the coating before serving. Enjoy!

Chocolate Topped Pistachio Pound Cake (with video link)

#17 in the Christmas Countdown this year is this very delicious cake!

Link to my YouTube "making of the recipe" video: https://youtu.be/Gym2P-fhbx0

Ingredients:

240g (2 c.) all-purpose flour

1/2 tsp. baking powder

1/2 tsp. sea salt

1/2 c. pistachios, roasted and finely ground

1 c. extra fine granulated sugar

2 T. honey

1 c. unsalted butter, softened

1/2 T. vanilla extract

1/2 tsp. almond extract

3 eggs

1/2 c. sour cream

for the topping--

3 T. cocoa

2 T. unsalted butter, melted

1 c. powdered sugar

2-3 T. hot water

1/4 c. chopped pistachios, for garnish

Directions:

1. Heat oven to 325°F. Grease a 9" x 5" loaf pan, then dust with flour.

2. In a small mixing bowl, whisk together flour, baking powder, salt, and pistachios. Set aside.

3. In the bowl of a stand mixer, beat together sugar, honey, butter, vanilla extract, and almond extract until creamy and fluffy.

4. Mix in the eggs one at a time.

5. Mix in the flour mixture and sour cream in alternations.

6. Once well combines, pour batter and spread into the prepared loaf pan. Transfer to oven and bake for 1 hour (possibly more--until it passes the 'toothpick' test).

7. Let cake cool completely in pan.

8. For the topping: in a small mixing bowl, combine the cocoa, butter, and powdered sugar. Stir in the hot water 1 T. at a time until desired consistency is reached.

9. Spread or drizzle the chocolate topping over the top of the cooled cake, then sprinkle the chopped pistachios atop. 

10. Refrigerate for 30 minutes before slicing and serving.

Gingerbread Custard-Style Ice Cream (with video link)

# 18 in the Christmas Countdown is here! It was going to be # 19, but as explained in the video, I foolishly tried to rush, didn't cool the mixture enough, and caused a significant delay to the process. Anyway, it's finally done and it's delicious!

Link to my YouTube "making of the recipe" video: https://youtu.be/KVRvwatrH2k

Original recipe credit: https://www.cookiedoughandovenmitt.com/gingerbread-ice-cream-3/

Recipe below contains my modifications.

Ingredients:

5 egg yolks

1 c. light brown sugar, packed

1 tsp. vanilla bean paste

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. ground cloves

3 c. heavy cream

1 c. whole milk

3 T. molasses

3 Little Debbie soft gingerbread cookies, finely chopped

sprinkles

Directions:

1. Make sure your ice cream maker/machine is ready for when you will need it in step 9.

2. Place egg yolks in a large, heatproof bowl and set aside.

3. Add the brown sugar, vanilla bean paste, cinnamon, ginger, and cloves to a medium saucepan. Whisk/stir to combine.

4. Place saucepan over medium heat. Pour in the heavy cream, milk, and molasses. Whisk to combine and keep whisking occasionally, until mixture just begins to simmer/barely boil.

5. Remove pan from heat. Take a ladle-full of the hot mixture and slowly stream it into the bowl with the egg yolks, whisking constantly as you do so. Repeat with a second ladle-full of the hot mixture.

6. Pour the egg yolk mixture into the saucepan with the rest of the hot mixture. Return to the stove over medium-low heat. Stir with a wooden spoon near constantly (not vigorously, just enough to keep bottom of pan from scorching). Cook until mixture has thickened to the point that it "coats" the back of the wooden spoon (this was around 6 min for me). Remove from heat.

7. Strain the mixture through a fine strainer into a large, heatproof bowl. Let cool to room temperature on the counter (or better yet, a cooling rack), stirring occasionally to make sure the top does not form a 'skin'.

8. Once the mixture has reached room temperature, cover with plastic wrap (I push it down into the bowl to just cling to the surface, but you don't have to), and place in the fridge for at least 2 hours, or up to overnight.

9. When it is completely chilled, pour into your ice cream maker/machine freezer bowl and turn it on. For mine (Cuisinart ICE 21P1), I ran it for 15 min.

10. At the 15 min mark, add the chopped gingerbread cookies and sprinkles. Let run for 2-3 additional minutes, then pour mixture into a freezer container.

11. Freeze for at least 2 hours before serving (I went overnight). Enjoy!

Flourless Almond Butter Cookies (with video link)

#20 in the Christmas Countdown is this quick recipe for a small batch of yummy cookies: flourless almond butter cookies...dipped in melted chocolate...with some flaky salt and sprinkles...mmm!

Link to my YouTube "making of the recipe" video: https://youtu.be/ba4aRJmFIGA

Original recipe credit: https://crisco.com/recipes/flourless-almond-butter-cookies/

Recipe below contains my modifications.

Ingredients:

1 c. almond butter

1 c. light brown sugar (packed)

1 egg

1/2 tsp. vanilla extract

1 c. semi-sweet chocolate chips

~1 T. butter flavored shortening

flaky/coarse sea salt

sprinkles

Directions:

1. Heat oven to 350°F and line a baking sheet with parchment.

2. In a medium bowl, stir together almond butter, brown sugar, egg, and vanilla extract until well combined.

3. Use a cookie scoop (3 T size if you have such) to portion out dough onto prepared baking sheet, spacing portions 2" apart.

4. Bake for 10-12 min (I went the full 12), until edges are starting to get a tiny bit browned.

5. Let the cookies cool completely on the baking sheet.

6. When the cookies have cooled, place the chocolate chips and shortening in a small, microwave-safe bowl. Heat in microwave in small bursts (around 15-20 sec, depending on your model), stirring after each, until chocolate is melted completely and smooth.

7. Dip each cookie about halfway into the chocolate, then place on a rack. Top with a small amount of the flaky salt and some sprinkles. Enjoy!

Christmas Dice / Shortbread Bites (with video link)

Happy National Dice Day! And Happy National Cookie Day! At #22 in the Christmas Countdown, these cute little cookies are a great treat, especially because you can make a small batch and don't need any eggs (a bonus right now with the high prices). As you can see, I only made a few dice--which turned out okay, apart from the nonpareil color bleed into the dough lol.

Link to my YouTube "making of the recipe" video: https://youtu.be/ScxZGnYBQUA

Original recipe credit: https://www.landolakes.com/recipe/6705/christmas-shortbread-tidbits/

Recipe below contains my modifications.

 

Ingredients:

 

1/2 c. salted butter, softened

1/4 c. sugar

1/4 tsp. almond extract

1 1/4 c. all-purpose flour

1/4 tsp. salt

1 1/2 T. non-pareils

 

Directions:

1. Heat oven to 325°F.

2. In the bowl of a stand mixer, cream together the butter, sugar, and almond extract.

3. Add the flour and salt and mix in at low speed.

4. Stir in the non-pareils by hand. 

5. On a work surface (parchment works well), pat the dough into a rectangle that is about 1/2" thick.

6. Cut the dough into "dice". Decorate dice on exterior with non-pareil "pips".

7. Place on a parchment lined baking sheet and transfer to oven. Bake for 15-16 min. Let cool, then enjoy!

Cinnamon Chip Snickerdoodles (with video link)

Christmas Countdown #23 -- these are soooooo good!!! I love snickerdoodles already, but these are a whole new level! Definitely will be making these again (and again).

Link to my YouTube "making of the recipe" video: https://youtu.be/vqjreMjvzZk

In the video, I express concern about the ratio of the cinnamon to sugar in the original recipe and added more sugar. This is a good choice in my opinion, but the original would also work fine. I am listing my recommended amounts below.

Enjoy!

Original recipe credit: https://www.hersheyland.com/recipes/cinnamon-chip-snickerdoodles.html

Recipe below contains my modifications.

Ingredients:

330g (2 3/4 c.) all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

1/2 c. butter-flavored (or regular) shortening

1 stick (1/2 c.) salted butter, softened

1 1/2 sugar

2 eggs

10 oz. cinnamon chips

for the coating--

1/4 c. sugar

1 T. cinnamon

Directions:

1. Heat oven to 400°F. Line baking sheets with parchment and set aside.

2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer, cream together the shortening, butter, and sugar.

4. Beat in eggs.

5. Gradually mix in reserved flour mixture, then stir in cinnamon chips by hand.

6. Stir together the sugar and cinnamon in a small bowl. Form dough into slightly larger than 1" balls and roll to coat in the cinnamon-sugar mixture.

7. Place dough balls on prepared baking sheets, spacing the balls at least 1 1/2" apart. Transfer to oven and bake for 8-11 minutes. 

8. After removing from oven, let cool on baking sheet for 1 minute before transferring cookies to wire rack to cool completely. Enjoy!

Chocolate Mint Crinkle Cookies (with video link)

Welcome to this year's Christmas countdown! First one (#24) are these tasty gems. They are delightfully chocolatey and minty--excellent balance of both. Plus a gently crispy outside and chewy inside--mmm!

Link to my YouTube "making of the recipe" video: https://youtu.be/tjz31gUhaT0

Original recipe is from the Easy Everyday Cooking card collection.

Recipe below contains my modifications.

Ingredients:

3/4 c. dark brown sugar

6 T. butter (I used salted, think you could sub unsalted)

1 T. water

1 c. semi-sweet chocolate chips

1 egg

1 1/2 c. (180g) all-purpose flour

5/8 tsp. baking soda

1/4 tsp. salt

1/2 tsp. mint extract (could sub peppermint extract)

powdered sugar, for coating

Directions:

1. Heat oven to 375°F. Line baking sheets with parchment and set aside.

2. Add the dark brown sugar, butter, water, and chocolate chips to a large, microwave-safe bowl. Heat in microwave in short bursts (15-20 sec, possibly more or less depending on your model) and stir after each burst, until melted and smooth.

3. Let the mixture cool for a couple of minutes, then add the egg. Using an electric mixer, beat in the egg until well combined.

4. Sift together the flour, baking soda, and salt in a small bowl. Add this dry mixture to the chocolate mixture and beat with electric mixer until just combined.

5. Beat in the mint extract.

6. Place the powdered sugar in a small bowl. Form 1" balls of the chocolate dough and roll in the powdered sugar to coat.

7. Place the coated dough balls on the prepared baking sheets, spacing the balls around 2" apart.

8. Bake for 10 min, then remove and let rest on the sheet for around 4-5 min before transferring to wire racks to cool completely. Enjoy!