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Cookies

Andes Candies Cookies

Hi everyone! I hope you all enjoyed a joyous Christmas this past week! If you’re like me and LOVE Christmas and never want it to end, here’s a classic Christmas cookie recipe to keep the festivities going: Andes Candies Cookies!

These soft little cookies are rich and chocolaty with a lovely mint twist on top. As an added bonus, (assuming the batch doesn’t disappear instantly 😉 ) they can even be used for a crust in my Egg-Free Chocolate Peppermint Cheesecake! Since I planned to make said cheesecake for the Utke family Christmas last Sunday, I got together with my sister, Lauren (from Lauren and the Foreign), the week prior for a little baking extravaganza.

To make Andes Candies Cookies egg-free, I use cream cheese as a substitute. It’s not the most universal egg replacement, but it sure seems to work well in cookies by binding the dough and making it nice and rich. I also used Enjoy Life Semi-Sweet Chocolate Chips which are free from the most common allergens.

After melting the butter, sugar, and water on the stove, I stirred in the chocolate until it melted. I allowed it to cool for a few minutes before mixing in the cream cheese, baking soda, salt, and flour. Then I covered the dough and allowed it to chill for 30 minutes in the fridge.

The chilling can reduce spread when baking and can help for rolling the dough into balls. Personally, I prefer making little cookies, so I made my dough balls no bigger than a ping-pong ball. Also, if you want to have thinner cookies than the ones pictured below, you could press down the dough before baking.

Right after the cookies come out of the oven, top each one with half of an Andes mint. As it starts to melt, take a small offset spatula or the back of a spoon and swirl the chocolate around. If you make larger cookies, you’ll likely want to use a full mint per cookie. After about 10 minutes, the cookies can be transferred to a cooling rack as the chocolate hardens. Enjoy!

If you love Andes Candies Cookies, give these other recipes a try:

Andes Candies Cookies

These soft little Christmas cookies are rich and chocolaty with a lovely mint twist on top! Perfect for all your holiday celebrations!
Prep Time30 mins
Cook Time10 mins
Chilling Time1 hr
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, Christmas, cookie, mint
Author: Rachel Alexandra

Ingredients

  • ¾ cup butter
  • 1 ½ cups brown sugar
  • 2 Tbsp water
  • 2 cups Enjoy Life Semi-Sweet Chocolate Chips
  • 4 oz cream cheese room temperature
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • 2 ½° cups all purpose flour
  • Andes mints halved

Instructions

  • In a medium saucepan, melt the butter, brown sugar, and water.
  • Remove from heat and stir in chocolate chips until melted and smooth. Chill for 10 minutes.
  • Using a hand or stand mixer, beat the cream cheese until smooth. Add the chocolate mixture and keep beating until just combined. Don't over mix.
  • Slowly add the baking soda, salt and flour. When all the ingredients come together, let the dough chill for about 30 minutes.
  • Preheat the oven to 350°. Roll the dough into balls, about 2 inches in diameter and place on a parchment-lined baking sheet.
  • Bake cookies for 10 minutes. Immediately top each cookie with one half of an Andes mint. As each one melts, swirl it around with the back of a spoon or a small offset spatula. Allow cookies to cool somewhat before transferring to a cooling rack.
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Spiced Banana Rum Cookies

This weekend, I collaborated with my sister from Lauren and the Foreign and Stolen Smoked Rum to create these Spiced Banana Rum Cookies. The recipe was inspired by Bunner’s Bakeshop, my favorite bakery in downtown Toronto. They are totally vegan and gluten free and since they don’t use nuts in the bakery either, it it all safe for me! I don’t eat from any bakery uses eggs or nuts even if certain products are supposedly “safe”. There is way too much risk for cross contamination and I just don’t trust people. So when I stumbled across Bunner’s a few years back, it was pretty life changing. Like the “I was 16 years old and had never eaten from a bakery” kind of life changing.

Bunner's cookbook

Since I don’t get up to Canada very often, I got their cookbook which was a really big inspiration for me to start baking more. Since then, I’ve been enjoying trying new recipes, adapting them, and getting creative to make them my own.

For these Spiced Banana Rum Cookies, I made a few changes to the original recipe found in the cookbook. I subbed coconut oil for canola and regular flour instead of gluten free. I also made the frosting non-vegan by using real dairy butter and half and half. Rarely do I follow a recipe word for word, but that’s where a lot of the fun comes in!

spiced banana rum cookies

The cookies were absolutely delicious! They’re soft with a somewhat cake-like texture and the drizzle of frosting really adds a nice touch. It’s important to use overripe bananas and high quality spices to maximize the flavor. Although any dark rum would work, Lauren and I prefer using Stolen Smoked Rum because the real smoke flavor so unique. I’m the kind of person who basically never drinks, but I do like adding things to my cooking and baking. The alcohol doesn’t really have any effect once it’s cooked and it really takes recipes up a notch!

Similar Recipes to Spiced Banana Rum Cookies:

Spiced Banana Rum Cookies

These Spiced Banana Rum Cookies are perfect for any occasion! The sweet banana combined with fall spices make the perfect compliment to the hint of rum.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: banana, cookie, rum, spiced
Servings: 24
Author: Rachel Alexandra

Ingredients

Cookies

  • 1 ¾ cup all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp Penzeys ground cinnamon
  • ½ tsp Penzeys ground nutmeg
  • ¼ tsp Penzeys ground cloves
  • ¼ tsp baking soda
  • ½ cup mashed, overripe bananas
  • ¼ cup melted coconut oil
  • ¾ cup sugar
  • 2 Tbsp Stolen Smoked Rum
  • 1 Tbsp molasses
  • tsp pure vanilla extract

Frosting

  • 2 Tbsp softened butter
  • 2 cups powdered sugar
  • 2 Tbsp half and half
  • 2 Tbsp Stolen Smoked Rum

Instructions

  • Preheat oven to 350°F and line two baking sheets with silicone baking mats or parchment paper.
  • In a large bowl, mix the flour, baking powder, baking soda, salt, and spices.
  • In a medium bowl, whisk the mashed banana with the melted coconut oil. Then add the sugar, molasses, rum, and vanilla.
  • Pour the wet ingredients into the dry and stir until just combined. Be sure not to over mix.
  • Using a two tablespoon cookie scoop, form balls of dough and place on a baking sheet about two inches part. Do not flatten the cookies.
  • Bake the for 10 minutes until slightly golden and puffy. Cool for 20 minutes before transferring to a cooling rack.

Frosting

  • In a medium bowl, whisk the softened butter, sugar, half and half, and rum.
  • Transfer to a piping bag and drizzle over cookies.
  • The cookies can be stored in the refrigerator or freezer. Enjoy!

Notes

Wait until the cookies are completely cool before frosting.

Oatmeal Chocolate Chip Cookies

Hi everyone! It’s finally spring, but remember way back around Christmastime when I shared a recipe for  Chocolate Peppermint Cheesecake? Instead of a standard graham cracker crust, I always like to use cookie crumbles, so I wanted to share my favorite recipe. If you’re looking for the perfect cheesecake crust material or just want a batch of warm, hearty cookies, this is just the recipe! (Also check back next weekend for new Easter cheesecake! 🐣)

IMG_20180317_084926284

This original recipe that I adapted always caused the cookies to spread very thin and as a result, they were pretty brittle. I changed two things so they hold they’re shape and are more chewy than crisp. The first is that instead of using granulated white sugar, I substituted powdered sugar. I also chill the dough for 30 minutes prior to baking. Feel free to keep the dough in the refrigerator longer for convenience’ sake, but it won’t make anymore of a difference after the initial half hour.

Ingredients

2 sticks butter, softened

3/4 cup brown sugar, packed

1/4 cup powdered sugar

1 tsp. pure vanilla extract

1 1/2 cup all purpose flour

1/2 tsp. salt

1/4 cup boiling water

1 tsp. baking soda

2 cups rolled oats

1 1/2 cup dark chocolate chips

Directions

  1. In a deep bowl, cream the butter, sugars, and vanilla.
  2. Add the flour and salt and mix until combined.
  3. Dissolve the baking soda in boiling water and add to the mixture.
  4. Fold in the oats and chocolate chips
  5. Chill the dough for 30 minutes to reduce spread. It can stay in the refrigerator for longer, but doing so won’t have any extra effect.
  6. Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats
    .
  7. Role the dough in to balls about 1 to 1 1/2 inches in diameter and place on the baking sheets.
  8. Bake for 10-12 minutes or until slightly golden on top.

Notes

  • Substitute raisins for all or half of the chocolate chips to make a delicious batch of oatmeal raisin cookies.
  • Whatever cookies you can’t eat within a few days can be stored in the freezer for a few months.