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You are here: Home / Recipes and Cooking Tips / Mini Chocolate Chip & Peppermint Gingerbread Cookies

Mini Chocolate Chip & Peppermint Gingerbread Cookies

December 14, 2015 by D Durand Leave a Comment

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Mini Chocolate Chip & Peppermint Gingerbread Cookies- These cookies pair gingerbread, dark chocolate, and candy canes to make the perfect Christmas treat!

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

Easy Christmas Cookie Recipe: Postcard Gingerbread Cookies

 

Directions:

  1. Preheat oven to 325 degrees.
  2. Using a baking brush, butter a mini cookie pan or spend the time like I did and cut out little circles of parchment paper.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until it is fluffy.
  4.  Add molasses and mix.
  5. Add egg and vanilla extract.
  6. Spoon in flour mixture in patches adding a 1/4 at a time and mixing until just combined after each addition.
  7. 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.
  8. Remove from fridge and working on a floured surface roll out gingerbread cookie dough to 1/4 thickness using a rolling pin.
  9. 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.
  10. Repeat process until you have filled the mini cookie pan.
  11. At 325 degrees bake cookies for 10 – 14 minutes.
  12. Remove from oven and and while dough is still soft press shards of crushed peppermint candy cane into cookies.Mini Chocolate Chip & Peppermint Gingerbread Cookies
  13. Allow to cool completely on a wire rack.
  14. Serve.

Mini Chocolate Chip & Peppermint Gingerbread Cookies

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Mini Chocolate Chip & Peppermint Gingerbread Cookies

Course Christmas Cookies
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Author Alea

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

Instructions

  • 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 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.

More Christmas Cookie Recipes

Christmas Sugar Cookie Recipe

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

Easy Sugar Cookies with Buttercream Frosting

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Prep-Ahead Breakfasts and Lunches by Alea Milham

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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