Elf Cookies
User Reviews
5
Elf Cookies
Description
Elf Cookies mix a traditional soft cookie dough, softened butter, and sugars with optional cocoa powder for a chocolate twist. Folded into the dough are peppermint bark pieces, chocolate-dipped candies, chopped mint chocolates, and sprinkles, which add contrasting textures and flavors. Baking at 375°F, the cookies develop lightly golden edges while remaining tender. The peppermint components give the cookies a distinctive minty note that contrasts the sweetness, appealing during winter holidays or any time when festive flavors are desired.
The dough is soft and creamy before baking, making it easy to drop onto sheets. These cookies pair well with a glass of milk or hot cocoa. For best texture, cool completely before serving to allow the candies to set within the cookie matrix.
Leftover dough can be tightly wrapped and frozen for up to two months before baking. Alternatively, fully baked cookies can be frozen in airtight bags if made in advance for holiday trays.
Ingredients
- 1 cup butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup cocoa powder optional, for chocolate cookies
- 1/2 cup white chocolate peppermint bark
- 1/2 cup Chocolate Candy coated
- 1/2 cup chocolate mints or creme de menthe mints, chopped, dinner mints
- 1/3 cup Sprinkles
Instructions
- Preheat oven to 375°. Using a stand mixer or hand mixer, mix brown sugar, granulated sugar, butter, egg, egg yolk and vanilla in large bowl until well combined.
- Add in flour, baking powder, salt, and baking soda and mix until blended.(Dough will be soft and creamy.) If making chocolate cookies, add cocoa powder (optional) and mix until smooth.
- Add peppermint bark, chocolate candies, chocolate dinner mints, and sprinkles into the dough and fold in with a spoon or spatula until well mixed.
- Drop dough by rounded tablespoonfuls onto ungreased baking sheets 3-inches apart. Top with more candies if desired.
- Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from baking sheets and cool completely.
Notes
- Wrap leftover dough tightly and freeze for up to two months to bake fresh cookies later.
- You can also freeze baked cookies in an airtight bag to maintain freshness for holiday serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 141mg | 6% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 516IU | 10% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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