Peppermint Cacao Nib Chocolate Chip Cookies

Peppermint Cacao Nib Chocolate Chip Cookies
Peppermint shows up in lots of holiday treats, and baked goods are no exception. The bright, cool flavor of peppermint seems to fit the season – especially when it is combined with chocolate in a peppermint mocha or chocolate and peppermint layer cake. The combination is now so …

The post Peppermint Cacao Nib Chocolate Chip Cookies appeared first on Baking Bites.

Peppermint Cacao Nib Chocolate Chip Cookies
Peppermint shows up in lots of holiday treats, and baked goods are no exception. The bright, cool flavor of peppermint seems to fit the season – especially when it is combined with chocolate in a peppermint mocha or chocolate and peppermint layer cake. The combination is now so common that adding peppermint to any chocolate goodie is going to transform it from an everyday treat to one that seems just right for the holiday season. These Peppermint Cacao Nib Chocolate Chip Cookies are a simple twist on a classic chocolate chip cookie recipe, yet they instantly make you think of chilly nights, warm blankets and holiday lights.

The buttery cookies use brown sugar, white sugar and vanilla extract, just like many chocolate chip cookie recipes. They also include crushed peppermint candies and that changes the whole look and flavor of the cookies. You can crush up your own candy canes or buy pre-crushed peppermint candy (available at many baking/craft stores). The crushed peppermints melt during baking and help the cookies become thinner and chewier. They also add great pops of red and white color to the cookies, giving them a very festive appearance.

The peppermint comes through without being overly minty, so it balances well with the chocolate chips in the cookies. The dough also includes cacao nibs. The nibs add a bittersweet chocolate note and a nutty crunch, which adds a great texture to the cookies and keeps them from being overly sweet. Use semisweet or dark chocolate chips for best results here.

Peppermint Cacao Nib Chocolate Chip Cookies

The thin, chewy cookies are addictive – and they’re so pretty that they’ll definitely be the first cookie on the table to catch your eye. The cookies will keep in an airtight container for 2-3 days after baking, so this big batch will last you through a few nights of holiday entertaining. If you want to dress them up even more, they can be used to make holiday ice cream sandwiches with peppermint or chocolate ice cream.

Peppermint Cacao Nib Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, room temperature
3/4 cups sugar
3/4 cups brown sugar
2 large eggs
1 tsp vanilla extract
1 1/3 cups chocolate chips
3 tbsp crushed peppermint candy cane bits
2 tbsp cacao nibs (optional)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars. Beat in eggs, one at a time, followed by vanilla extract. Gradually blend in the flour mixture, followed by the chocolate chips, peppermint candy bits and cacao nibs. The chocolate chips and other ingredients should be evenly distributed in the cookie dough.
Shape cookie dough in to 1-inch balls and arrange on prepared baking sheet, leaving about 2 inches between cookies to allow for spread.
Bake for 10-12 minutes, until cookies are golden on the edges and just set in the center.

Makes about 4 dozen.

The post Peppermint Cacao Nib Chocolate Chip Cookies appeared first on Baking Bites.

Peppermint Mocha Cookies

Delectable chocolate cookies are given a festive kick with the addition of espresso powder and peppermint candy canes. Peppermint Mocha Cookies are the perfect treat for any holiday cookie tray. I had a ton of cookie recipes on my Christmas must-make list, and truth be told, some were pretty fancy-schmancy. But I decided that the …

The post Peppermint Mocha Cookies appeared first on My Baking Addiction.

Delectable chocolate cookies are given a festive kick with the addition of espresso powder and peppermint candy canes. Peppermint Mocha Cookies are the perfect treat for any holiday cookie tray.

Four peppermint mocha cookies stacked on a plate. Glasses of milk and more cookies are in the background

I had a ton of cookie recipes on my Christmas must-make list, and truth be told, some were pretty fancy-schmancy. But I decided that the list simply wasn’t going to happen. 

That’s sort of the theme of the last few years, right?

Instead of stressing out, I’m making a few Christmas cookies that are simple, but absolute crowd-pleasers. Cookies like these Peppermint Mocha Cookies, plus Peanut Butter Blossoms, Rum Balls, and Snowball Cookies – they’re simple, they’re delicious, and everyone loves them, making them total wins in my book.

I’m most definitely cutting myself a break this year, and if you’re in a similar situation, you should too.

(more…)

The post Peppermint Mocha Cookies appeared first on My Baking Addiction.

Cranberry Orange Cake Bars

Cranberry Orange Cake Bars

Cranberry orange bread has long been a holiday tradition in my family, and in fact was one of the earlier recipes I shared on this site – about 16 years ago! Zesty orange and bright cranberries are a natural pairing. These Cranberry Orange Cake Bars take those classic flavors and …

The post Cranberry Orange Cake Bars appeared first on Baking Bites.

Cranberry Orange Cake Bars

Cranberry orange bread has long been a holiday tradition in my family, and in fact was one of the earlier recipes I shared on this site – about 16 years ago! Zesty orange and bright cranberries are a natural pairing. These Cranberry Orange Cake Bars take those classic flavors and combine them in a cake-like bar cookies that are wonderful addition to any holiday cookie plate.

One of the nice things about bar cookies is that they’re quick to make and even easier to share than a loaf cake. These bars are no exception.
The bars are cakelike and tender, almost more like pound cake than a brownie or regular cookie. They will just seem to melt in your mouth, leaving you with the delightful flavor of orange and cranberry. They include fresh orange zest, whole cranberries and dried cranberries. The whole cranberries are tarter than the dried, while the dried are sweeter and chewier for a nice contrast with the fresh fruit.

Like a classic pound cake, these bars don’t contain any leavening. The eggs in the batter add just enough air into the batter to give the cake an extremely tender crumb and a perfectly light texture. So don’t think it’s a typo that this recipe doesn’t contain baking powder or baking soda! The batter comes together very quickly and it will be ready to go into the oven in minutes.

I like to line the baking pan with parchment paper or aluminum foil to make it easy to remove the bars from the pan for slicing. Let the bars cool completely before slicing. I’ll slice one pan into about 20 pieces for easy sharing. If you want to make these bars the centerpiece dessert at a holiday dinner, cut them into larger slices and serve them alongside a small scoop of ice cream or whipped cream!

Cranberry Orange Cake Bars
1 cup sugar
2 large eggs
1/2 cup butter, melted and cooled
1 tbsp orange zest
1 tsp vanilla extract
1/4 tsp salt
1 cup all purpose flour
1 cup whole cranberries, fresh or frozen
1/4 cup dried cranberries

Preheat oven to 350F. Lightly grease a 9×9-inch baking pan.
In a large bowl, whisk together sugar, eggs, butter, orange zest, vanilla extract and salt. Add in flour and whisk to combine, stirring just until no streaks of flour remain. Fold in cranberries and dried cranberries.
Pour batter into prepared pan and spread into an even layer.
Bake for 35-40 minutes, or until bars are golden and set. Allow to cool completely before slicing.

Makes 20 squares.

The post Cranberry Orange Cake Bars appeared first on Baking Bites.

Blood Orange Brownie Sandwich Cookies

Blood Orange Brownie Sandwich Cookies

Orange and chocolate is a flavor combination that never goes out of style. The bright, zesty flavor of oranges always pair well with rich, creamy chocolate. These Blood Orange Brownie Sandwich Cookies are a fun take on the classic pairing, sandwiching a filling made with one of my favorite citrus fruits between …

The post Blood Orange Brownie Sandwich Cookies appeared first on Baking Bites.

Blood Orange Brownie Sandwich Cookies

Orange and chocolate is a flavor combination that never goes out of style. The bright, zesty flavor of oranges always pair well with rich, creamy chocolate. These Blood Orange Brownie Sandwich Cookies are a fun take on the classic pairing, sandwiching a filling made with one of my favorite citrus fruits between two fudgy chocolate cookies.

The sandwiches start out with brownie-like cookie rounds. The cookies are made with a batter that uses two different types of chocolate, as well as cocoa powder, for an intense chocolate flavor. They are so tender that they almost melt in your mouth! That ultra-tender texture makes them perfect for making sandwich cookies, as they will begin to meld with a filling almost as soon as they are stacked together.

You’ll be able to spoon the batter into evenly sized portions if you have a small cookie scoop or are simply very accurate. If you don’t want to take chances with unevenly-sized cookies, you can actually put the batter into a piping bag. I like the piping bag method and that is what I recommend in the recipe below.

The filling in this case is a tangy mixture made with cream cheese, blood orange juice and blood orange zest. It is not unlike cream cheese frosting, but it should have a stiffer consistency so that it won’t run out the sides of the cookies when you are making your sandwiches. It is sweet, but the flavor of the cream cheese and the brightness of the orange makesa perfect contrast to the rich brownie cookies.

Every type of orange tastes different, so these cookies will have a slightly different flavor if you make them with naval oranges versus with tangerines. Blood oranges have a sweeter, more floral flavor than many other oranges, so they add a little bit of extra complexity to each bite. That said, if you don’t have access to blood oranges or if they are already out of season in your area, you can substitute a different type of orange and still have great results.

Blood Orange Brownie Sandwich Cookies

These little sandwich cookies keep very well in an airtight container and can be stored for several days after baking. The brownie-like cookies and the soft filling will meld together after the cookies are assembled and the orange flavor will become even well-integrated with the other flavors, leaving you with a perfectly balanced orange and chocolate combination in each bite!

Blood Orange Brownie Sandwich Cookies

Blood Orange Brownie Sandwich Cookies
Cookies
3 oz dark chocolate, chopped
3 oz milk chocolate, chopped
1/2 cup butter
1 cup sugar
3 large eggs
1 tsp vanilla extract
2 tsp blood orange zest
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Filling and Topping
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
3 cups powdered sugar
3 tbsp fresh blood orange juice
2 tsp blood orange zest

Preheat oven to 350F. Line a baking sheet with parchment paper (or prepare a mini whoopie pie pan).
In a microwave-safe bowl, melt together the dark chocolate, milk chocolate and butter. Stir until smooth and allow to cool.
In a large bowl, beat together sugar, eggs, vanilla extract and orange zest until well-combined. Stir in cooled, melted chocolate mixture.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Whisk into the chocolate mixture, mixing just until everything comes together and no streaks of dry ingredients remain.
Pour batter into a piping bag (or a large ziploc bag with the corner snipped off) and pipe quarter-sized dollops of batter onto a parchment-lined baking sheet. Cookies will spread slightly as they bake, so leave about an inch between rounds of batter.
Bake for 5-7 minutes, until the cookies are set. Slightly larger cookies may need an additional minute or two of baking time.
Allow to cool completely on the baking sheet.

Make the filling: In a large bowl, beat butter and cream cheese together until smooth. Blend in orange juice and orange zest. Gradually beat in the confectioners’ sugar until icing is thick and fluffy.

Assembling and Decorating: Spread filling between cooled cookies and sandwich them together.
Transfer a small amount of leftover filling into another piping bag (or a ziploc with the corner snipped off) and drizzle lines of the orange mixture over the tops of the sandwich cookies.

Makes about 36 sandwich cookies.

The post Blood Orange Brownie Sandwich Cookies appeared first on Baking Bites.

Hot Chocolate Cookies

These hot chocolate cookies taste just like the cozy drink, with a rich chocolate flavor and gooey marshmallow center. They’re…

A Couple Cooks – Recipes worth repeating.

These hot chocolate cookies taste just like the cozy drink, with a rich chocolate flavor and gooey marshmallow center. They’re divine!

Hot Chocolate Cookies

Here’s a holiday cookie we just can’t say no to. These Hot Chocolate Cookies taste just like the holiday drink! The cookie batter channels just the right flavor of the liquid chocolate: it’s textured with sugar crystals and studded with chocolate chunks. The best part? A marshmallow center ties it all together, forming a melty lake of gooey bliss. These are divine. We’re not big cookie people (I know, gasp!), but these blew us away.

Ingredients in hot chocolate cookies

These Hot Chocolate Cookies are essentially a chocolate sugar cookie with a marshmallow center. The base cookie is inspired by a book by one of our favorite bakers, 100 Cookies by Sarah Kieffer. Instead of mini marshmallows, the center’s got half of one big marshmallow, which melts into a gooey pile. Here’s what you’ll need:

  • All purpose flour
  • Dutch process (dark chocolate) cocoa powder: see notes below
  • Baking soda and kosher salt
  • Granulated sugar
  • Butter
  • Vanilla
  • Eggs
  • Dark chocolate
  • Large marshmallows
Hot Chocolate Cookies

Notes on Dutch process cocoa powder

The cocoa powder in these Hot Chocolate Cookies is special: it’s Dutch process cocoa powder. It’s been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. It makes the flavor ultra chocolaty, like in Chocolate Banana Muffins and Healthy Chocolate Pudding.

You should be able to find Dutch process cocoa powder at your local grocery next to the regular cocoa powder. If you can’t find it, you can buy it online: try Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

Hot Chocolate Cookies

Tips for baking hot chocolate cookies

These Hot Chocolate Cookies are easy to make, but you should know two things before you start. Here’s what to know:

  • Baking 1 tray at a time makes the most even bake. Our oven is a little uneven on the two racks, so cookies can come out a little different based on their difference from the heating element. To make perfect cookies, bake one tray at a time. (We know, it takes longer! But it’s worth it.)
  • Important: refrigerate the formed dough balls while baking. The dough becomes warm as it sits, so you’ll want to get those formed dough balls into the fridge during baking. If the dough is too warm, the marshmallow simply melts (instead of looking white, it turns clear). Trust us: we know from experience!

Otherwise, Hot Chocolate Cookies are pretty simple to make. Flatten the dough into a disk, add half of a large marshmallow, make a ball, and roll it in a plate of granulated sugar. It’s easy as that and they come out simply beautiful. The perfect Christmas cookie, in our opinion!

Hot Chocolate Cookies

More Christmas cookies & treats

Looking for more holiday cookies? Here are our favorite easy Christmas cookies this time of year:

This hot chocolate cookies recipe is…

Vegetarian.

Hot Chocolate Cookies
Print
Hot Chocolate Cookies

Hot Chocolate Cookies


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 30 cookies
  • Diet: Vegetarian

Description

These hot chocolate cookies taste just like the cozy drink, with a rich chocolate flavor and gooey marshmallow center. They’re divine!


Ingredients

  • 2 cups all purpose flour
  • ½ cup Dutch process (dark chocolate) cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups granulated sugar, plus more for rolling
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 4 ounce dark chocolate bar, chopped into chunks
  • 15 large marshmallows, cut in half

Instructions

  1. Preheat: Preheat 350 degrees Fahrenheit.
  2. Mix the dry ingredients: Stir together the flour, cocoa powder, baking soda and kosher salt.
  3. Mix the dough: In a stand mixer or using a hand mixer, cream the sugar and room temperature butter on medium speed for 4 to 5 minutes until fluffy. Reduce the speed to low and mix in the vanilla and eggs. Once incorporated, add the flour mixture and mix until just combined. Stir in the chocolate chunks.
  4. Form the cookies: Prepare a plate with a layer of granulated sugar. Pull out 2 tablespoons of dough. Flatten it into a disc, then place a half marshmallow on top and wrap the dough around the marshmallow. Roll the ball in the plate of sugar. Repeat until you make 8 cookies.
  5. Prep for baking: Line a baking sheet with parchment paper. Add 8 cookies to a pan and stagger them so they have as much space as possible around them. You can bake the first batch immediately (go to Step 6). While the first pan is baking, form the other 22 balls and place them on a baking sheet in the refrigerator. It is important to chill the unbaked cookies because if they’re are too warm, the texture is off (you can also chill the dough and form the balls right before baking).
  6. Bake: Bake one pan at a time on the center rack for 12 to 14 minutes until the marshmallows are melted*. Store for 3 days at room temperature, 1 week refrigerated, or several months frozen.

Notes

*If you prefer, you can bake 2 sheets at a time; baking one at a time ensures the most even bake.

Cookie recipe inspired by 100 Cookies by Sarah Kieffer. Marshmallow center inspired by Salted and Stirred.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Cookies

Keywords: Hot chocolate cookies

A Couple Cooks - Recipes worth repeating.

Double Chocolate Ginger Cookie Bars

Double Chocolate Ginger Cookie Bars

Chocolate cookies are crowd pleasers any way you serve them. I bake up a variety of chocolate cookies all year round, and these Double Chocolate Ginger Cookie Bars are a hit in any season. The brownie-like bar cookies are studded with chunks of candied ginger and are packed with both dark and …

The post Double Chocolate Ginger Cookie Bars appeared first on Baking Bites.

Double Chocolate Ginger Cookie Bars

Chocolate cookies are crowd pleasers any way you serve them. I bake up a variety of chocolate cookies all year round, and these Double Chocolate Ginger Cookie Bars are a hit in any season. The brownie-like bar cookies are studded with chunks of candied ginger and are packed with both dark and white chocolates, for a treat that is spicy, sweet and offers just the right amount of decadence.

Candied ginger is a great ingredient to pair with chocolate of any kind because it is so versatile. It’s warm spice is a lovely contrast for creamy white chocolate, while its sweetness adds a nice counter to the bittersweet flavors in dark chocolate. While chocolate is the star of these cookie bars, the candied ginger is what makes them both addictive and unique.

These bar cookies are brownie-like and have a deep chocolate flavor, but they have a lighter texture than a regular brownie and are a bit crispier on top. The chocolate cookie dough is similar to brownie batter. It has a relatively small amount of flour and a very generous amount of cocoa powder, and it needs to be spread into a pan to bake evenly. Be sure to use high quality dark and white chocolate in the dough for the best chocolate flavor!

Double Chocolate Candied Ginger Cookie Bars

Let the bars cool completely before slicing them. I like to line my pan with aluminum foil so that I can lift the whole batch out before slicing it. I made narrow bars and cut 30 (10 by 3) bars out of the batch. You can cut them down into slightly smaller squares or larger, more decadent, pieces, if you prefer. The bars keep well in an airtight container for at least 2 or 3 days after baking.

Double Chocolate Ginger Cookie Bars
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 butter, room temperature
3/4 cup brown sugar
1 large egg
2 tsp vanilla extract
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
1/2 cup candied ginger chips

Preheat oven to 375F. Line a 9×13-inch pan with aluminum foil and lightly grease.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl, cream together butter and brown sugar until light. Beat in egg and vanilla extract, then stir in the flour mixture. Stir in chocolate chips and candied ginger. Batter will be very thick.
Drop dollops of batter into pan, trying to spread it out as much as possible. Use a spatula to push the batter into an even layer (it will spread more as it bakes, so don’t worry if you can’t get it quite into the corners).
Bake for 20 minutes, or until the bars are set on the edges and they begin to pull away from the sides of the pan. Allow bars to cool completely in the pan – they will sink as they cool – then use the foil to lift them out before slicing them into bars.

Makes 30 bars.

The post Double Chocolate Ginger Cookie Bars appeared first on Baking Bites.

Trader Joe’s Cookie Mug Hangers, reviewed

Trader Joe's Cookie Mug Hangers, reviewed
The holiday season is all about cookies, and as much as I love other desserts, I’m always looking for new cookie recipes to bake and new cookie treats to try. I couldn’t resist Trader Joe’s Cookie Mug Hangers when I spotted them while out shopping. These adorable gingerbred people are cut to fit …

The post Trader Joe’s Cookie Mug Hangers, reviewed appeared first on Baking Bites.

Trader Joe's Cookie Mug Hangers, reviewed
The holiday season is all about cookies, and as much as I love other desserts, I’m always looking for new cookie recipes to bake and new cookie treats to try. I couldn’t resist Trader Joe’s Cookie Mug Hangers when I spotted them while out shopping. These adorable gingerbred people are cut to fit over the rim of most mugs, accessorizing your coffee, tea or hot cocoa with a sweet and friendly holiday face.

The cookies are sold in a package of 16, which is plenty for most gatherings. That said, you’re probably going to want to keep a box for yourself because these cookies are absolutely delicious. The gingerbread people are very crisp, but very tender. They have a great balance of sweet and spice, with nice punches of cinnamon and mace over a molasses backdrop. The spacers where they are designed to slip over the rim of a mug are generous, so they should fit over all but the chunkiest of handmade mugs. I found that they were particularly delicious with hot cococa topped with whipped cream or marshmallows, but I also enjoyed them with plain black coffee in the mornings. I’m not exaggerating when I say that their smiling faces were a fun holiday pick-me-up with my morning coffee!

In short, these are excellent cookies that look great and taste even better. This isn’t always the case with gingerbread people – nor with cookies that have a decorative purpose. I’ll be stocking up on a few extra boxes to enjoy into January.

The post Trader Joe’s Cookie Mug Hangers, reviewed appeared first on Baking Bites.

How to Ship Cookies with Penguin Dry Ice

How to ship cookies so they stay perfectly fresh? Flash freeze and ship them to friends and family…using dry ice!…

A Couple Cooks – Recipes worth repeating.

How to ship cookies so they stay perfectly fresh? Flash freeze and ship them to friends and family…using dry ice!

How to ship cookies

This post was created in partnership with Penguin Dry Ice. All opinions are our own.

There’s nothing we love more at the holidays than baking up goodies for our friends and family! Like many modern families these days, our loved ones are spread across the country (and world!). So this year, we decided to experiment with sending off some of our surplus baked goods. We’ve teamed up with Penguin Dry Ice to show you how to ship cookies: flash freeze and ship them with dry ice! This way, they’re 100% fresh when they get to their destination. Ready to get started?

Related: See tips on How to Pack and Ship with Dry Ice!

Dry ice handling instructions

Why ship cookies with dry ice? Flash freezing cookies with dry ice makes sure they’ll arrive in peak freshness. They’ll stay frozen 24 hours, which is enough time for them to ship overnight and arrive at your destination. This method of shipping cookies does require a few special tools and a little know how about how to handle dry ice. Here are some things to keep in mind when handling dry ice:

  • Buy the dry ice 1 to 2 hours before you plan to use it. Dry ice does not last in the freezer or refrigerator, so you’ll need to use it as quick as possible.
  • Never place dry ice inside airtight containers. When you get it home, place the plastic bag of dry ice in a cooler with the top off. Ventilation is key for dry ice, due to the carbon dioxide gas that is constantly released as it “melts”. Do not store it in a tightly sealed container to minimize risk of explosion.
  • Always use gloves and tongs when handling dry ice. Do not touch dry ice with bare skin. It is extremely cold (-109.3° F or -78.5° C) and touching it can cause frostbite or burns.
  • Keep away from pets and children. Curious kids may try to touch the dry ice, so store it out of sight until you’re ready to use. Parental supervision is required for this task!
How to ship cookies

Where to buy dry ice for shipping cookies

You can buy dry ice at most major grocery stores, which you might not realize until you’re looking for it! It’s sold in blocks and stored in a special cooler. Look towards the front of the store near the regular ice cooler. Here’s a Penguin Dry Ice store finder to help find a store near you.

Tools and equipment you need

Ready to get started? Here’s what you’ll need for how to ship cookies with dry ice:

  • Festive cookies (like these!)
  • Paper plates
  • Sealable bag or plastic wrap
  • Mallet or hammer
  • Protective gloves
  • Dry ice (find it here)
  • Tongs
  • Styrofoam cooler
  • Two pieces of cardboard or other packing materials
Cookies
How to ship cookies
Cookies in the Styrofoam shipping container, with dry ice and cardboard below (Step 4)

How to ship cookies

Got the above items and have your cookies in hand? Here’s how to ship cookies with dry ice (or go to this video to watch the process):

  1. Place the cookies on a plate: Place your cookies on a paper plate, then inside a sealable bag or wrap them with plastic wrap.
  2. Break the dry ice into large pieces: Put on safety goggles and protective gloves. Keeping the dry ice in the plastic packaging, use a mallet or hammer to gently break the dry ice into 2 to 3 large pieces to fit inside the cooler. (Don’t chip at the dry ice with a knife or other sharp object.)
  3. Add dry ice to the cooler: Place one half of the dry ice in the bottom of your cooler. Place a piece of cardboard or other packing material over the dry ice to avoid direct contact between the cookies and the dry ice.
  4. Add the cookies and more dry ice: Place the sealed bags of cookies on top of the piece of cardboard or packing materials. Place another piece of cardboard or packing materials over the cookies. Place the other half of the dry ice on top of the final piece of cardboard or packing materials.
  5. Close and ship: Close the lid. The cookies should stay frozen in the original cooler for 24 hours. Transport to a freezer after quick freezing if being kept for longer period of time. The packaged cooler is now ready to ship overnight to friends and family near and far.
How to ship cookies

More resources for shipping

See these other resources on the Penguin Dry Ice website for more:

Cookies recipes to ship

What are our top holiday cookie recipes for the season? Here are a few top Christmas cookie recipes we love:

Print
How to ship cookies

How to Ship Cookies


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: n/a
  • Total Time: 12 minute
  • Yield: n/a

Description

How to ship cookies so they stay perfectly fresh? Flash freeze and ship them to friends and family…using dry ice!


Ingredients

  • Festive cookies
  • Paper plates
  • Sealable bag or plastic wrap
  • Mallet or hammer
  • Protective gloves
  • Dry ice (find it here)
  • Tongs
  • Styrofoam cooler
  • Two pieces of cardboard or other packing materials

Instructions

Important: Read the dry ice handling instructions above before starting. Go to this video to watch the entire process!

  1. Place the cookies on a plate: Place your cookies on a paper plate, then inside a sealable bag or wrap them with plastic wrap.
  2. Break the dry ice into large pieces: Put on safety goggles and protective gloves. Keeping the dry ice in the plastic packaging, use a mallet or hammer to gently break the dry ice into 2 to 3 large pieces to fit inside the cooler. (Don’t chip at the dry ice with a knife or other sharp object.)
  3. Add dry ice to the cooler: Place one half of the dry ice in the bottom of your cooler. Place a piece of cardboard or other packing material over the dry ice to avoid direct contact between the cookies and the dry ice.
  4. Add the cookies and more dry ice: Place the sealed bags of cookies on top of the piece of cardboard or packing materials. Place another piece of cardboard or packing materials over the cookies. Place the other half of the dry ice on top of the final piece of cardboard or packing materials.
  5. Close and ship: Close the lid. The cookies should stay frozen in the original cooler for 24 hours. Transport to a freezer after quick freezing if being kept for longer period of time. The packaged cooler is now ready to ship overnight to friends and family near and far.
  • Category: Shipping
  • Method: Dry Ice
  • Cuisine: American

Keywords: How to ship cookies

Cookies

A Couple Cooks - Recipes worth repeating.

Coconut Peppermint Cookies

Coconut Peppermint Cookies

When the holiday season rolls around, I stock up on candy canes and other peppermint candies. I love all holiday flavors, from eggnog to gingerbread, but I’ve always had a soft spot for candy canes and find that a little bit of peppermint can also put me right in the holiday spirit. …

The post Coconut Peppermint Cookies appeared first on Baking Bites.

Coconut Peppermint Cookies

When the holiday season rolls around, I stock up on candy canes and other peppermint candies. I love all holiday flavors, from eggnog to gingerbread, but I’ve always had a soft spot for candy canes and find that a little bit of peppermint can also put me right in the holiday spirit. These Coconut Peppermint Cookies feature a flavor combination that is a bit unexpected, but that works extremely well. The creamy sweetness of the shredded coconut softens the bright flavor of the peppermint, resulting in a cookie that you’ll want to keep in your cookie jar all season long.

This cookie dough gets a generous splash of vanilla extract and a hint of peppermint extract added as you mix it up. Peppermint extract can have a very strong flavor, so I like to use a little bit of restraint when adding it to a recipe. Here, you want the cookies to have a hint of peppermint, but not to overwhelm the coconut in the cookie dough. There is a very generous amount of shredded coconut in the dough, however, so you would really have to go crazy with the peppermint to block out its flavor entirely! I prefer to use sweetened shredded coconut, which has a slightly softer texture than unsweetened, as I feel it simply works a bit better in this recipe.

The dough is shaped into generous 1-inch balls and topped with crushed peppermint candies or candy canes. You can make crushed peppermint by whizzing some mints (or candy canes) in the food processor until they are finely ground. You can also usually find small jars of crushed peppermint in the cake-decorating aisle at craft and baking stores. The pre-crushed peppermint is very handy to have for the holidays, since you can add it to hot chocolate and other desserts. I find that the storebought version often has more red in the mix, while the homemade peppermint dust tends to be a bit whiter, so I usually pick up a container if I happen to see one in order to get a little more red into my finished desserts.

You should bake the cookies until they are very lightly browned on the outside edge. These cookies should be chewy and the coconut helps to keep them nice and moise, but you still don’t want to overbake them. They’ll stay chewy for several days when stored in an airtight container after baking. I love the contrast of the red and white mint candy with the cookie beneath it, as it makes them look so festive!

Chewy Coconut Peppermint Cookies
2 3/4 cups all purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
1/2 tsp peppermint extract
2 cups sweetened, shredded coconut
approx 1/4 cup crushed peppermint candies/candy canes

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, salt, baking powder and baking soda.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, adding one in at a time, followed by vanilla and peppermint extracts. With the mixer on low speed, gradually blend in the flour until all the dry ingredients have been incorporated, then mix in the shredded coconut.
Shape cookie dough into 1-inch balls and arrange on prepared baking sheet, leaving about 2-inches between cookies to allow for spread. Sprinkle each ball of dough generously with crushed peppermint.
Bake for 11-13 minutes, or until the cookies are set and very lightly browned around the outside edge. Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Makes 3 1/2 – 4 dozen

The post Coconut Peppermint Cookies appeared first on Baking Bites.