What do browned butter, pure peppermint extract, and dark chocolate chips have in common?
Combined with your typical cookie dough ingredients, they make an amazing cookie. The fresh minty taste, along with rich dark chocolate has quickly made these cookies a staple in our household.
If you’re a fan of Thin Mints and chocolate chip cookies, I have a feeling you’ll love these!
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon pure peppermint extract
2 large eggs
1 cup dark chocolate chips or dark chocolate, cut into small chunks
1. In a medium bowl, whisk together flour, baking soda, and salt.
2. Melt butter in a medium saucepan over medium heat. Cook 3 to 4 minutes, stirring occasionally, until butter forms browned specks on the bottom of the pan. Pour butter into a large bowl and allow it to cool for a few minutes.
3. Add sugars and peppermint extract to butter and beat on medium speed with a hand mixer until combined. Add eggs, one at a time and mix on medium speed until well blended.
4. Slowly stir in flour mixture with a large spoon. Add chocolate chips or chunks and refrigerate for 30 minutes.
5. Preheat oven to 375°F. Drop dough by rounded tablespoons 2 inches apart on a parchment lined cookie sheet.
6. Bake 9 to 12 minutes, or until golden brown on top. Cool on cookie sheet for two minutes and transfer to a wire cooling rack to cool completely. Enjoy!
I love a good gingersnap. I don’t mind if it’s the hard kind or the chewy kind. I don’t discriminate against gingersnaps. I wanted to find a way to make gingersnaps more fall-ish, so I added pumpkin and came up with this recipe!
Since I was too lazy to roll these in sugar before baking, they’re not technically gingersnaps, hence the name pumpkin spice ginger cookies.
They’re soft, chewy, and full of pumpkin goodness. They pair well with a warm mug of coffee or a glass of milk. I plan on making these part of my Thanksgiving dessert repertoire!
2 1/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/2 cup coconut oil, at room temperature
1 cup granulated sugar
1/2 cup pumpkin puree
1/4 cup molasses
1 teaspoon vanilla extract
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, pumpkin pie spice and set aside.
3. In a large bowl, combine coconut oil and sugar. Beat with a hand mixer until smooth. Add pumpkin, molasses, and vanilla extract and beat until all ingredients are combined.
4. Stir flour mixture into the wet ingredients until just blended.
5. Roll dough into tablespoon-sized balls and place two inches apart on a parchment-lined cookie sheet. Bake for 10-12 minutes, until cookies are set but still slightly soft.
6. Cool cookies on baking sheet for 2 minutes after removing from oven and transfer to a cooling rack.
Notes: I don’t recommend using blackstrap molasses. The dough can be refrigerated for up to two days.