I had some leftover gingerbread cookie dough leftover from the Postcard Gingerbread Cookies recipe I did a few days ago. I could have tossed it out but isn’t that one of the deadly sins? Makes sense to me, “Though shalt not toss out unused cookie dough!” With my leftover dough I created these Mini Chocolate Chip & Peppermint Gingerbread Cookies. The boys loved ’em and if you’re a fan of gingerbread, dark chocolate, and peppermint I think you will too.
Mini Chocolate Chip & Peppermint Gingerbread Cookies
Ingredients:
- 3 1/3 cup all purpose flour
- 3/4 cup dark chocolate chip morsels
- 1/3 cup crushed candy cane
- 1/3 tsp Sea salt
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/4 nutmeg
- 1 tsp pure vanilla extract
- 10 tbsp (1 stick + tbsp) unsalted butter, room temperature
- 1/4 cup shortening, room temperature
- 1 cup dark brown sugar
- 1 egg
Directions:
- Preheat oven to 325 degrees.
- Using a baking brush, butter a mini cookie pan or spend the time like I did and cut out little circles of parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until it is fluffy.
- Add molasses and mix.
- Add egg and vanilla extract.
- Spoon in flour mixture in patches adding a 1/4 at a time and mixing until just combined after each addition.
- Divide the cookie dough into two portions (the dough will cool faster and evenly divided into two portions instead of one big mass of cookie dough) and refrigerate for 2 hours or longer.
- Remove from fridge and working on a floured surface roll out gingerbread cookie dough to 1/4 thickness using a rolling pin.
- Spoon 1 1/2 tablespoons of gingerbread dough into the palm of your hand and work into a ball. Press ball into mini cookie pan hole and add 3 – 4 dark chocolate chips.
- Repeat process until you have filled the mini cookie pan.
- At 325 degrees bake cookies for 10 – 14 minutes.
- Remove from oven and and while dough is still soft press shards of crushed peppermint candy cane into cookies.
- Allow to cool completely on a wire rack.
- Serve.
Mini Chocolate Chip & Peppermint Gingerbread Cookies
Prep time
Cook time
Total time
Author: Alea
Recipe type: Christmas Cookies
Ingredients
- 3⅓ cup all purpose flour
- ¾ cup dark chocolate chip morsels
- ⅓ cup crushed candy cane
- ⅓ tsp Sea salt
- 1 tsp ground ginger
- ½ tsp cinnamon
- ½ tsp allspice
- ½ tsp cloves
- ¼ nutmeg
- 1 tsp pure vanilla extract
- 10 tbsp (1 stick + tbsp) unsalted butter, room temperature
- ¼ cup shortening, room temperature
- 1 cup dark brown sugar
- 1 egg
Directions
- Preheat oven to 325 degrees.
- Using a baking brush butter a mini cookie pan or spend the time like a I did and cut out little circles of parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment cream butter and brown sugar until it is fluffy.
- Add molasses and mix.
- Add egg and vanilla extract.
- Spoon in flour mixture in patches adding a ¼ at a time and mixing until just combined after each addition.
- Divide the cookie dough into two portions (the dough will cool faster and evenly divided into two portions instead of one big mass of cookie dough) and refrigerate for 2 hours or longer.
- Remove from fridge and working on a floured surface roll out gingerbread cookie dough to ¼ thickness using a rolling pin.
- Spoon 1½ tablespoons of gingerbread dough into the palm of your hand and work into a ball. Press ball into mini cookie pan hole and add 3 - 4 dark chocolate chips.
- Repeat process until you have filled the mini cookie pan.
- At 325 degrees bake cookies for 10 - 14 minutes.
- Remove from oven and and while dough is still soft press shards of crushed peppermint candy cane into cookies.
- Allow to cool completely on a wire rack.
- Serve.
More Christmas Cookie Recipes
Christmas Chocolate Drop Cookies with Dove Promises Dark Chocolate
How to Decorate Holly Leaf Sugar Cookies
Easy Way to Roll out Shortbread or Sugar Cookies and Shortbread Recipe
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