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 …
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 are a chewy and buttery sugar cookie filled with candy canes and white chocolate chips. Perfect for holiday baking!
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!
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.
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.
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to four days.
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.
Yes, you can the cookies smaller. Instead scoop 1.5 tbsp worth of dough and bake for 8-9 minutes.
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
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 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 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.
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.
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.
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. 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.
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to four days.
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.
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.
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
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 …
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 …
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!
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.
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.
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.
Let cool on the pans for 5 minutes before moving to a wire rack to cool completely.
These cookies should be stored in an airtight container at room temperature up to four days.
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.
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.
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 …