Peppermint Frosted Chocolate Cookies

 Peppermint Frosted Chocolate Cookies

Servings: 35

Chocolate Cookies:

• 1 cup Butter (softened)
• 1 cup Sugar
• 3/4 cup Brown Sugar
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 1/2 cup Unsweetened Cocoa Powder
• 2 1/3 cups Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 cup Semi-Sweet Chocolate Chips

Peppermint Frosting:

• 1/2 cup Butter (softened)
• 8 ounce pkg. Cream Cheese (softened)
• 3 cups Powdered Sugar
• 1/2 – 1 teaspoon Peppermint Extract

Garnish:

• Crushed Candy Canes or starlight peppermint candies

Instructions

1.                   Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, sugar, and brown sugar for 4 minutes, until light and fluffy. Scrape the sides of the bowl.

2.                   Add eggs and vanilla and mix for 1 minute longer.

3.                   Add cocoa powder, flour, baking soda, salt and mix just until combined. Fold in chocolate chips.

4.                   Scoop the dough onto parchment paper lined, light-colored baking sheets, spaced at least two-inches apart. If you want flatter cookies, lightly press down on the cookies.

5.                   Bake for 8-10 minutes. Do NOT overbake the cookies as they will continue to bake once they are removed from the oven. Set aside to cool.

Peppermint Frosting:

1.                   In a mixing bowl, cream together butter and cream cheese for 2-3 minutes until light and fluffy. Add powdered sugar and peppermint extract. I suggest starting with 1/4 teaspoon and you can add more depending on preference. Mix for 1 minute longer.

2.                   Spread the frosting on cooled chocolate cookies. Sprinkle with crushed candy canes. Cover and refrigerate until ready to serve.

Notes

1. Don't overbake! These are soft baked double chocolate cookies and they are meant to be soft and chewy. The cookies will continue to bake once you remove them from the oven.

 modernhoney.com

Raspberry French Toast

 This is delicious!  Mia made it and read the recipe wrong and she baked it right away instead of letting it sit overnight and it was still delish - maybe we'll let it soak next time.  

Raspberry French Toast

1/2 C. butter
2 Tbsp light Karo syrup
1 C. brown sugar
6 beaten eggs
1 1/2 C. milk
1 tsp vanilla
1/4 tsp salt
1 C. fresh raspberries
12 slices Texas toast bread 

Blend eggs, milk, vanilla and salt.  Boil butter, karo syrup and sugar until sugar dissolves.  Pour caramel into greased 9x13" pan.  Place 6 slices of bread on top of caramel sauce.   Place raspberries on top of bread.  Cover with remaining 6 slices of bread and pour egg mixture on top.  Cover and let sit for 8 hours or overnight.  Bake at 350° for 45 minutes.  Sprinkle powdered sugar on top and serve.