Here's something sweet for your holiday cookie swap! This recipe from our good friends at Taza Chocolate uses their decadent seasonal Peppermint Stick stone-ground chocolate, makes about 12 cookies.
1 Peppermint Stick Taza Amaze Bar
½ stick butter
¾ cup all-purpose flour
¼ cup light brown sugar
¼ cup granulated sugar
¼ tsp baking soda
1 egg, beaten
¼ tsp of salt
2-oz peppermint candies
Preheat oven to 325 degrees. Line a baking sheet with foil or parchment. In a small bag, crush peppermint candies with a rolling pin or frying pan. Sometimes, the holidays are frustrating. We know. Get it all out. Place crushed candies in a small bowl. Set aside.
In a small microwavable dish, heat butter and chocolate 30 seconds at a time, until no solid pieces are left (about 1 minute). Set aside to cool but not solidify.
In a separate large bowl, whisk together flour, brown sugar, granulated sugar, baking soda, and salt. Fold in melted chocolate mixture and beaten egg and mix until dough forms. Roll dough into 12 evenly sized balls and press half of the ball in the peppermint candy. Place candy-side-up on lined baking sheet with approximately 3 inches between each piece. Bake for 13-15 minutes or until cookies have spread and the tops have crackled. Remove from oven and let the cookies sit on the baking sheet for 5 minutes, then transfer to a rack or plate to finish cooling.
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