If you are looking for a chewy chocolate indulgent cookie… I have just the ticket.
For our final cookie before the holidays, I’m going with mocha and coconut. Only one of my most favorite combinations ever. To make this deliciousness, take this crinkle cookie recipe and add ½ teaspoon of coconut extract along with 1/3 cup of shredded coconut to the batter. I used finely shredded unsweetened coconut, but you can totally use good old sweetened flaked coconut. No biggie.
You mix the batter together just as the recipe calls for. Chill the dough for a bit – I chilled mine for around an hour – then roll the dough into 1-inch balls.
Seriously? I wanted to devour this batter.
Take another ¼ cup of the coconut and add it to the sugar and cocoa powder that you roll the dough balls in before baking. It’s that simple. When the cookies come out of the oven, you are more than welcome to sprinkle some extra coconut on top. Heck, you could even melt some coconut butter and drizzle that on top too.
Now how about THAT?
I can’t even.
I first discovered the mocha coconut combination back in college when Starbucks came up with a Frappuccino of the flavor. Like I needed one more indulgence my freshman year… but it was a combo that stuck. I’ve since made mocha coconut cupcakes, mocha coconut fudge and my own mocha coconut iced coffees. It is truly a knockout flavor for me. A weakness, if you will. It always wins over my willpower.
Buuuut… can you blame me?
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chocolate coconut cookies, chocolate cookies, Christmas cookies, coconut desserts, mocha coconut, Month of Cookies
There are two reasons why I’m excited to share the recipe for Peppermint Cream Bites with you today:
1. Now that Thanksgiving has passed (sniff!) holiday baking season has officially begun. Having an excuse to make festive cookies, bars, and pies for an entire month? I am not mad at that!
2. Today is National Cookie Day, and there’s no better way to celebrate than with one of BHG’s most popular holiday baking recipes.
Peppermint Cream Bites have a crispy, chocolate sandwich-cookie crust (the best kind of crust, if you ask me!) and a snappy, bittersweet-chocolate shell sandwiching a creamy, peppermint-flavored filling. The taste is decadent and cooling – a unique addition to your holiday cookie plate that will leave your family and friends buzzing.
Although I like to experiment with my baking around the holidays, I always come back to cookies. They’re total crowd-pleasers and this recipe in particular is great because it’s virtually no-bake and can be made ahead of time.
Start by making that chocolate sandwich cookie crust. Simply process the cookies with melted butter in a food processor then press into an 8x8x2″ pan and bake until set.
Spread a thick, peppermint extract-spiked cream filling over the cooled crust then freeze for 45 minutes.
Finally, spread a luscious layer of melted chocolate over the top then freeze until hardened and slice. Easy!
Make a batch to enjoy on this day celebrating all things cookie then stash the leftovers, if you have any, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Happy holidays!
Raise your hand if you like to be the star of your cookie-exchange party! Katie here, piping in on a topic near-and-dear to my heart: Christmas parties. This time every year I go to an all-girls super-bakers show-off-your-stuff evening (Translation: A cookie-exchange party). We always ooh and aah over the variety: Creamy ganache-dipped cookies, lip-smacking salty nut bars, minty peppermint-topped goodies…and we always secretly want the pat on the back fora job well done.
This year, I came prepared. I’ve been eyeing this Chocolaty Melting Snowman recipe since I first grabbed it from our Christmas Cookies 2012 magazine; and it’s proven to be one of the top recipes of all time on our site.
It’s also ridiculously easy! You can follow the recipe or start with your favorite cookie, as I did (I’m a sucker for peanut butter cookies and wanted to make a favorite). I went with this Peanut Butter Cookie recipe. Bake and let cool completely:
For the snow, I microwaved almond bark with a little vegetable oil per the package directions. Drizzling is so much fun! I tucked a towel under my cooling rack and spooned on the good stuff:
While still melty, I added the top hat:
And an orange-sprinkle nose:
Then I let the “snow” set before adding black dots with a small tube of frosting:
And voila! You’ve mastered the cookie-exchange with your oh-so-cute Frosty. This recipe is a keeper—I’d love to make it with my kids someday!