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! I made them a few weeks ago with my toddlers and …
These Terry’s Chocolate Orange Cookies consist of a chocolate cookie base loaded with chocolate chips and chopped chocolate orange slices baked right in. 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.
This year I bought myself a second chocolate orange to create Terry’s Chocolate Orange Cookies. These cookies are made up of a chocolate cookie base loaded with chocolate chips and chopped up Terry’s Orange chocolates and each topped with a full slice of orange chocolate. The cookies has a chewy middle and crunchy edges.
This Christmas Season has been full of first for my children. They tried their first candy cane, hot chocolate, and first Terry’s Chocolate Orange. I love seeing them enjoy the same sweet treats I enjoyed as a kid at Christmas Time. I hope you try these cookies and that they become a part of your families Christmas Traditions as well.
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 2-3 minutes. Add in egg 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 3 inches apart from each other on the baking sheet.
Bake for 9-11 minutes or until edges are set. The middle might still look a little raw 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. Return the cookies to the oven for no more than 10 seconds just the melt the chocolate enough to stick on to the cookies. Move cookies to a wire rack to cool completely.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Chocolate Candy Cane Cookies!
If you make these 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.
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 …
What’s better than a hot chocolate on a cold winter day? That would be hot chocolate cookies! Okay, maybe it can’t replace a warm hot chocolate but it certainly comes close! These hot chocolate cookies are made up of a double chocolate cookie base, a …
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 …
If you’ve been follow my blog for a while now you know I have a thing for rainbow bread. With the Holiday Season in full swing I wanted to do a bread in Christmas colours. I introduce to you my Christmas Bread. A French loaf …
These crunchy Christmas sprinkle biscotti cookies are huge, have an amazing sweet vanilla flavour, loaded with sprinkles, and topped with a white chocolate drizzle. Surprisingly easy to make and oh so delicious.
With so many different Christmas cookie recipes out there I wanted to do something a little different. These Christmas biscotti cookies are not only delicious they look so festive, perfect for dipping in coffee or hot chocolate!
Usually biscotti are made with almond extract but I have never been a big fan of that taste so I made these cookies vanilla flavoured. They’re also topped with a drizzle of white chocolate and more Christmas sprinkles. Not a fan of white chocolate? You can skip the chocolate drizzle and enjoy a naked biscotti, they will still taste amazing!
Start by preheating your oven to 350F and lining a large baking sheet with parchment paper.
In large bowl or stand mixer with the paddle attachment on cream together butter and sugar until light and fluffy. I like to mix mine for about 5 minutes.
Add in eggs one at a time and mix well before adding the next. Mix in the vanilla.
In a medium bowl whisk together flour, salt, and baking powder. Gradually add and mix the dry ingredients to the wet. Fold in the sprinkles.
Flour your hands and add the dough onto the lined baking sheet. Divide the dough in half and form into two logs. Roughly they should be about 3 inches wide and 9 inches long.
Bake for 25 minutes or until edges are beginning to turn golden brown. Remove from the oven, drop oven temperature to 300 F, and let cookies cool for a few minutes.
Once the cookies has cooled enough to touch, use a serrated knife to cut out the biscotti about 3/4 inch thick. Arrange them on the baking sheet cut side up and cook for 12 minutes, flip, and cook for another 12. The cookies should feel dry to the touch if they still feel damp bake for a little longer. The middle may still feel soft but the cookies will harden up after cooling.
After baking allow cookies to fully cool.
When cookies are fully cooled, melt 1 cup of white chocolate chips in a microwave safe bowl. Do so by microwaving in 15 second increments and stirring each time in between. You want it to be smooth and creamy. Be careful not to over cook the chocolate as it burns easily
Add the melted chocolate into a piping bag. If you don’t have a piping bag you can use a plastic sandwich bag and cut the corner. Drizzle white chocolate over each biscotti and top with extra sprinkles.
Allow chocolate to set before serving. I like to pop mine in the fridge for 30 minutes.
The biscotti should be kept in an airtight container at room temperature. If stored properly these cookies keep well for two weeks.
If you make these Christmas Sprinkle Vanilla Biscotti 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.
These incredibly delicious Christmas sprinkle sugar cookies require no chill time, use simple ingredients, and come together so easily. Sometimes you don’t have time to make elaborate Christmas Cookies, these are just as beautiful and delicious without all the time and work! The Christmas season …