Last week while Ms. Clark was out gallivanting all around South Africa I had the pleasure of taking over her blog, Lark & Linen, for the day to share my Peppermint Stuffed Chocolate Chip Cookie recipe. And while these cookies aren’t really new-year-new-healthy-you approved I think you’ll agree they’re worth the splurge. I mean SO worth the splurge. Happy Monday Loves! truly, MKR
P.S. Do you love how my boots made it into one of the pics? I thought I’d throw that in there for all of my blogging friends who do whatever it takes to get the shot. Even if that means standing on your marble console table that is meant for coffee table books and foo dog lamps not cookies and duck boots.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 large eggs
- 2 1/2 (or 3 if you like your cookies real gooey) cups Ghirardelli semi sweet chocolate chips
- 1 box of Trader Joe's "Candy Cane Joe Joe's"
- **If Peppermints not your thing simply leave the extract out and use traditional Oreo Cookies**
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper of Silpat mats
- Combine flour, baking soda and salt, lightly mixing. Set aside.
- Beat softened butter, brown sugar, and sugar until fully combined and creamy. While beating on low add vanilla, peppermint, and eggs.
- Gradually beat in flour mixture. Once combined add chocolate chips.
- Take 1 Trade Joe's Jo Jo and with an ice cream scoop scoop out 2 scoops of cookie dough 6. and make a sandwich with the Jo Jo in the middle. Press lightly and work the cookie dough all around the Jo Jo so it encases the cookie completely. Smooth out the dough in your hands so the entire cookie forms the shape of a hockey puck, but slightly smaller. Place on cookie sheet and repeat.
- Bake cookies for 10-14 minutes, or until they slightly brown on the bottom and top. **Remember your cookie will continue to bake a minute or so after you take them out of the oven so don't overcook them!**
- Let cool for 15 minutes on a cookie rack and enjoy.
All images original to Waiting On Martha