This is what my mom and I will be baking this weekend, as the week ahead holds the traditional cookie-exchange parties and other standard church-lady get-togethers. It is a seriously yummy cookie–almost chewy-brownie-like, yet still a cookie–perfect with a glass of milk.
It’s kind of like:+ (PLUS) +
I brought some to the library (to thank them for their unending patience with my unending interlibrary loan piles) and to A.’s violin teacher (also a fount of unending patience.) Plus, Tim took some to work.
(And I may or may not have eaten one with milk before dinner. Don’t tell.)
And so:
Preheat oven to 350F.
Cream together until light and fluffy:
1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
When light and fluffy, beat in thoroughly:
1 large egg
1 teaspoon of vanilla extract
Meanwhile, blend together with a wire whisk IN A SEPARATE BOWL:
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened Dutch-process cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
Pinch of salt
Add dry ingredients to the wet ingredients until just blended–do not overbeat.
Fold in:
1 cup of peppermint bark, whirled a few times in the food processor
(For the bark, you can substitute 1/2 cup chopped white chocolate and 1/2 cup broken peppermint stick pieces)
{Makes approximately 3 dozen cookies. Inspired, as many things are, by Elise @ Simply Recipes.}
MAKE SOME TODAY!