Tag: christmas

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

These mint chocolate chip cookies are thick and chewy, peppermint flavoured, and full of chocolate chips. These cookie are easy to make, the dough does not have to be chilled, and are perfect for mint lovers! Not only do they look like mint chocolate chip 

Gingerbread Loaf

Gingerbread Loaf

This gingerbread loaf is a delicious sweet loaf, full of molasses, and warm spices. A gorgeous, easy to make, and tastes just like gingerbread. Why You’ll Love It Taste just like gingerbread. This loaf is full of the classic ginger bread spices and flavours, which include 

White Chocolate Candy Cane Cookies

White Chocolate Candy Cane Cookies

White Chocolate Candy Cane Cookies are a chewy and buttery sugar cookie filled with candy canes and white chocolate chips. Perfect for holiday baking!

Why You’ll Love Them

Perfect mix of chewy and crunchy. The chewy sugar cookie base mixed with the crunch of the candy canes gives these cookies an amazing texture.

Great for holiday parties and cookie exchanges. These cookies are nice change to the regular Christmas cookies.

Festive. The taste and look of the candy canes make these cookies gorgeous and festive!

White Chocolate Candy Cane Cookies

Step by Step Instructions

Preheat oven to 350 F and lining baking trays with parchment paper.

Add the candy canes to a zip lock bag and crush into small pieces. Set aside.

In a large bowl or in a stand mixer with the paddle attachment on beat butter and white sugar together until light and fluffy. This usually takes about 3 minutes. Add in the egg, peppermint extract, and vanilla and mix till well incorporated.

In a separate large bowl whisk flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet and mix till combined. Fold in the white chocolate chips and crushed candy canes.

Scoop 3 tbsp worth of dough into a ball and place on the baking trays 2 inches apart.

White Chocolate Candy Cane Cookies dough

Bake cookies for 9-11 minutes or until bottoms are golden brown. The cookies will still look a little soft, but will stiffen up once cooled to room temperature.

After the cookies are removed from the oven top the warm cookies with extra crushed candy canes and white chocolate chips. Let cookies then cool on the tray until they are room temperature.

White Chocolate Candy Cane Cookies

STORING THE COOKIES

These cookies should be stored in an airtight container at room temperature. The cookies keep well up to four days.

HOW TO GET Perfectly ROUND COOKIES

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

CAN I MAKE THE COOKIES SMALLER?

Yes, you can the cookies smaller. Instead scoop 1.5 tbsp worth of dough and bake for 8-9 minutes.

White Chocolate Candy Cane Cookies

If you make these white chocolate candy cane cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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white chocolate candy cane cookies

White Chocolate Candy Cane Cookies

Jessie M
White Chocolate Candy Cane Cookies are a chewy and buttery sugar cookie filled with candy canes and white chocolate chips. Perfect for holiday baking!
5 from 1 vote
Prep Time 20 mins
Cook Time 11 mins
Course dessert
Cuisine American
Servings 18 cookies

Ingredients
  

  • 1 C salted butter at room temperature
  • 1 C white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 2 C plus 2 tbsp all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 regular sized candy canes crushed
  • 1 C white chocolate chips

Topping the cookies

  • 2 regular sized candy canes crushed into small pieces
  • 1/3 C white chocoalte chips

Instructions
 

  • Preheat oven to 350 F and lining baking trays with parchment paper.
  • Add the candy canes to a zip lock bag and crush into small pieces. Set aside.
    5 regular sized candy canes
  • In a large bowl or in a stand mixer with the paddle attachment on beat butter and white sugar together until light and fluffy. This usually takes about 3 minutes.
    1 C salted butter, 1 C white sugar
  • Add in the egg, peppermint extract, and vanilla and mix till well incorporated.
    1 large egg, 1 tsp vanilla extract, 1 tsp peppermint extract
  • In a separate large bowl whisk flour, baking soda, baking powder, and salt.
    2 C plus 2 tbsp all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
  • Pour the dry ingredients into the wet and mix till combined.
  • Fold in the white chocolate chips and crushed candy canes.
    1 C white chocolate chips, 5 regular sized candy canes
  • Scoop 3 tbsp worth of dough into a ball and place on the baking trays 2 inches apart.
  • Bake cookies for 9-11 minutes or until bottoms are golden brown. The cookies will still look a little soft, but will stiffen up once cooled to room temperature.
  • After the cookies are removed from the oven top with extra crushed candy canes and white chocolate chips.
    Let cookies then cool on the tray until they are room temperature.
    1/3 C white chocoalte chips, 2 regular sized candy canes
Keyword candy cane, candy cane cookies, christmas, christmas cookies, how to make chocolate peppermint cookies, peppermint, white chocolate, White Chocolate Candy Cane Cookies
Mint Chocolate Brownies

Mint Chocolate Brownies

Mint chocolate brownies are made up of a chewy brownie base, a layer of mint buttercream, and topped with chocolate ganache. WHY YOU’LL LOVE THEM Perfect amount of mint flavouring. The peppermint flavouring in these brownies is just right and not overpowering. So many delicious 

Red Velvet Brownies

Red Velvet Brownies

Red velvet brownies are perfect for Valentines Day, Christmas, or anytime you want a delicious treat. They’re chocolaty, chewy, and full of white chocolate chips. They use one bowl and are easy to make! Why You’ll Love Them Easy to make. The recipe is simple 

Terry’s Chocolate Orange Cookies

Terry’s Chocolate Orange Cookies

Terry’s Chocolate Orange Cookies consist of a orange chocolate cookie base full of chocolate chips and chopped chocolate orange. Each cookie is topped with a chocolate orange slice. The recipe is easy to do and makes the perfect cookie for the holiday season.

I don’t know about you but my favourite treat to find in my stocking on Christmas morning is a Terry’s Chocolate Orange. Not only is it delicious but also so nostalgic and reminds me of my childhood.

Why You’ll Love Them

Amazing flavour. The orange and chocolate flavours go perfectly together, make a delicious cookie!

Perfect for holiday baking. These cookies are great for holiday parties and cookie exchanges.

Chewy texture. These cookies have a chewy, almost fudgy like texture.

terry's chocolate orange cookies

How to Make These Cookies

Start by preheating your oven to 350 F and line two baking pans with parchment paper.

Unwrap your Terry’s Chocolate Orange and set 13 slices aside. Chop up the remaining slices and set aside as well.

In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.

In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes 4 minutes. Add in egg, egg yolk, orange zest, and vanilla extract and mix till combined.

Add the flour mixture in and mix till just combined. Fold in the chocolate chips and chopped chocolate orange slices.

terry's chocolate orange cookies dough

Scoop 3 tbsp worth of the cookie dough and shape into a ball, I like to use a large cookie/ice cream scoop. Place cookie dough balls 2 inches apart from each other on the baking sheet.

terry's chocolate orange cookies dough ready for the oven

Bake for 10 minutes or until edges are set. The middle might still look a little soft but cookie will stiffen up after cooling.

Once cookies are removed from the oven top with the set aside Terry’s chocolate orange slices. Press the slices on top of each cookie and slightly press it down. Let cookies cool on the pan till they reach room temperature.

terry's chocolate orange cookies

STORING THE COOKIES

These cookies should be stored in an airtight container at room temperature. The cookies keep well up to four days.

HOW TO GET PERFECTLY ROUND COOKIES

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

CAN I MAKE THE COOKIES SMALLER?

Yes, you can the cookies smaller. Instead scoop 1.5 tbsp worth of dough and bake for 8-9 minutes. You will have to cut the chocolate orange slices in half to get them to fit on the cookies.

Terry's chocolate orange cookies

If you make these Terry’s chocolate orange cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Terry’s Chocolate Orange Cookies

Jessie M
Terry's Chocolate Orange Cookies consist of a orange chocolate cookie base full of chocolate chips and chopped chocolate orange. Each cookie is topped with a chocolate orange slice. The recipe is easy to do and makes the perfect cookie for the holiday season.
Prep Time 10 mins
Cook Time 15 mins
Course dessert
Cuisine American
Servings 13 large cookies

Ingredients
  

  • 1 & 1/4 C all purpose flour spooned and levelled
  • 1/4 C unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 C salted butter at room temperature
  • 1/2 C brown sugar
  • 1/2 C white sugar
  • 1 large egg and 1 egg yolk
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 1/2 C chocolate Chips
  • 1 Terry's Chocolate Orange set 13 chocolate slices aside to top the cookies

Instructions
 

  • Preheat oven to 350 F and line baking sheet with parchment paper.
  • Unwrap the Terry's chocolate orange and set aside 13 slices. Chop up the remaining chocolate and set aside.
    1 Terry's Chocolate Orange
  • In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.
    1 & 1/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/4 tsp salt, 1/2 tsp baking soda
  • In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes 3-4 minutes.
    1/2 C salted butter, 1/2 C brown sugar, 1/2 C white sugar
  • Add in egg, egg yolk, orange zest, and vanilla extract and mix till combined.
    1 large egg and 1 egg yolk, 1 tsp orange zest, 1 tsp vanilla extract
  • Add the flour mixture in and mix till just combined.
  • Fold in the chopped Terry's chocolate orange slices and chocolate chips.
    1 Terry's Chocolate Orange, 1/2 C chocolate Chips
  • Scoop 3 tbsp worth of the cookie dough and shape into a ball, I like to use a large cookie/ice cream scoop.
  • Place cookie dough balls 2 inches apart from each other on the baking sheet.
  • Bake for 10 minutes or until edges are set and top no longer looks wet. The middle might still look a little soft but cookie will stiffen up after cooling.
  • Once cookies are removed from the oven top with the set aside Terry's chocolate orange slices. Press the slices on top of each cookie and slightly press it down.
    1 Terry's Chocolate Orange
  • Let cookies cool on the pan till they reach room temperature.

Notes

Store in an airtight container at room temperature up to 4 days.
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Chocolate Candy Cane Crunch Cookies

Chocolate Candy Cane Crunch Cookies

These chocolate candy cane crunch cookies consist of a chewy double chocolate cookie base with peppermint extract and crushed candy canes. The cookie is also topped with some more candy cane bits. They’re the perfect combination of chewy and crunchy. The recipe is easy to 

Hot Chocolate Cookies

Hot Chocolate Cookies

These hot chocolate cookies are made up of a double chocolate cookie base, a gooey marshmallow in the middle, and topped with a chocolate ganache. A perfect treat during the winter season. What’s better than a hot chocolate on a cold winter day? That would 

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

These red velvet crinkle cookies are not only beautiful but are so tasty! Crispy edges, a soft sugar coating on top, and chewy gooey centre! The recipe is easy to do and they create gorgeous Christmas cookies that you will want eat and share!

Red Velvet Crinkle Cookies

How to Make These Cookies

Preheat oven to 350 F and line baking sheets with parchment paper.

In a medium sized bowl whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl or stand mixer with the paddle attachment on beat butter and sugars together until light and fluffy. I like to beat mine for at least 3 minutes. Add in and mix eggs one at a time. Followed by the vanilla and red food colouring. Mix until well incorporated.

Add the dry ingredients into the wet and mix till well combined. At this point if the dough is not as red as you would like it add in more food colouring until you reach your desired colour. I find it does take a lot of food colouring to get a bring red colour.

red velvet crinkle cookies dough

It is important you roll the cookies right away. This dough should not be chilled. If chilled the cookies will not spread and get the beautiful cracks.

Fill one bowl with white sugar and another bowl with the powdered sugar.

Scoop 1 & 1/2 tbsp sized balls of dough and roll in your hands to make them round. Roll the dough balls first in the white sugar and then the powdered sugar. Place dough balls on the cookie sheet 2 inches apart from one another.

red velvet crinkle cookies ready for the oven

Bake for 10 minutes or until cookies have puffed, have cracks, and edges look set. The cookies will still seem a little raw in the middle but will set after cooling. You do not want to over bake the cookies because then they will not have the chewy centre.

Red Velvet Crinkle Cookies

Let cool on the pans for 5 minutes before moving to a wire rack to cool completely.

Storing the Cookies

These cookies should be stored in an airtight container at room temperature up to four days.

Can I Substitute the Buttermilk?

You can leave out the buttermilk if you do not have any one hand, however, the buttermilk gives these cookies the classic red velvet taste.

Red Velvet Crinkle Cookies

If you make these red velvet crinkle cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Red Velvet Crinkle Cookies

Jessie M
These red velvet crinkle cookies are crunchy on the edges and have a chewy centre. This easy recipe makes beautiful Christmas cookies.
Prep Time 12 mins
Cook Time 10 mins
Course dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 2 C all purpose flour spooned and levelled
  • 1/3 C cocoa powder
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C salted butter softened
  • 3/4 C brown sugar
  • 1/2 C white sugar
  • 2 large eggs room temperature
  • 2 tsp buttermilk at room temperature
  • 1 & 1/2 tsp vanilla extract
  • 1 tbsp red food colouring

For coating the cookies

  • 1/2 C white sugar
  • 1/2 C powdered sugar

Instructions
 

  • Preheat oven to 350 F and line baking sheets with parchment paper.
  • In a medium sized bowl whisk together flour, cocoa powder, baking powder, and salt. Set aside.
    2 C all purpose flour, 1/3 C cocoa powder, 1 & 1/2 tsp baking powder, 1/4 tsp salt
  • In a large bowl or stand mixer with the paddle attachment on beat butter and sugars together until light and fluffy. I like to beat mine for at least 3 minutes.
    1/2 C salted butter, 1/2 C white sugar, 3/4 C brown sugar
  • Add in and mix eggs one at a time. Followed by the buttermilk, vanilla, and red food colouring. Mix until well incorporated.
    2 large eggs, 2 tsp buttermilk, 1 & 1/2 tsp vanilla extract, 1 tbsp red food colouring
  • Add the dry ingredients into the wet and mix till well combined. At this point if the dough is not as red as you would like it add in more food colouring until you reach your desired colour.
  • Fill one bowl with white sugar and another bowl with the powdered sugar.
    1/2 C white sugar, 1/2 C powdered sugar
  • Scoop 1 & 1/2 tbsp sized balls of dough and roll in your hands to make them round.
  • Roll the dough balls first in the white sugar and then the powdered sugar. Place dough balls on the cookie sheet 2 inches apart from one another.
  • Bake for 10 minutes or until cookies have puffed, have cracks, and edges look set. The cookies will still seem a little raw in the middle but will set after cooling.
  • Let cool on the pans for 5 minutes before moving to a wire rack to cool completely.
  • Enjoy!

Notes

Store in an airtight container at room temperature up to 4 days.
 
If you forget to take your eggs out of the fridge to make them room temperature you can run the eggs under warm water for a few minutes to raise their temperature.
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Christmas Tree Rosemary Focaccia Bread

Christmas Tree Rosemary Focaccia Bread

Who says all Christmas treats have to be sweet. This fun Christmas Tree Rosemary Focaccia Bread is delicious, festive, and fun to make! I recently made it with the help of my two toddlers. You can decorate the bread any way you like! I think