Mint Brownie Batter Cookies

Chewy and chocolatey with a hint of mint.

Ingredients:

1 cup butter, at room temperature

1 1/4 cups sugar

3/4 cup brown sugar

1 oz baking chocolate, melted

3 large eggs, at room temperature

2 1/2 cups flour

1/2 cup cocoa powder

1 1/4 tsps baking powder

1 tsp salt

1 tsp vanilla extract

1 tsp mint extract (or 2 tsps mint and skip the vanilla if you like your cookies mintier!)

1 cup mini white chocolate chips (plus a few extra to top)

1 or 2 candy canes crushed (optional)

Beat the butter, sugar, brown sugar and melted baking chocolate together until smooth. Add the eggs one at a time.

Then sift the flour, cocoa powder, baking powder and salt together and add to the wet ingredients. Add the extract of your choice and fold in the white chocolate chips and crushed candy cane. 

Scoop batter using a small cookie scoop (1 - 1 1/2") onto parchment lined baking sheets 2" apart. Stick a couple of chocolate chips on top.

And bake at 350F for 12-15 minutes.

Makes 82 bite sized cookies

Store in airtight containers.

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Orange Ricotta Cookies

Incredibly soft and fluffy cookies almost like little orange cakes topped with a zesty, shiny orange glaze.

Ingredients:

1/2 cup soft butter

1 cup sugar

1 tsp baking soda

1/4 tsp salt

1 egg

1 cup ricotta

2 tsps orange zest

1 tsp vanilla

1 3/4 cups flour

Glaze:

1 1/2 cups icing sugar

1/2 tsp orange zest

2 tbsps fresh squeezed orange juice

1 tbsp corn syrup

pinch of salt

Beat the butter then add the sugar, baking soda and salt and beat again. Add the egg, ricotta, orange zest and vanilla and mix until smooth. Blend in the flour and mix until a soft dough forms.

Roll into 1" balls and place on parchment lined baking sheets about 1.5" apart. Bake at 350°F for 10-12 minutes.

Once cookies have cooled on a rack, combine the glaze ingredients. Dip each cookie top in the glaze and gently shake excess off. Place back on racks to set for about 30 minutes. The glaze made just enough for all the cookies. I was left with about 1 tsp in the bowl! Store between waxed or parchment sheets in an airtight container in the fridge.

Makes 59 two-bite cookies

Adapted from: bhg.com

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