For Christmas this year I was thinking of making a cookie to go along with the cheesecakes and cake that I plan on making next week. So I thought, “Red Velvet Cookies are great for Christmas. I wonder how I could incorporate the things that I will be putting in the cheesecakes and cake into them.” So I came up with a Half Dipped Double Chocolate Peppermint Red Velvet Crinkle Cookies. (quite a mouthful). For cookies like these a box mix definitely gives it that perfect cake-y texture.
While I was making them I thought, “What if I were to crush up some candy canes and do half of them candy cane and half of them with the chocolate peppermint ganache?” So I tried it out and really liked how they looked.
Cookies: Makes 18 cookies.
1 Box Red Velvet Cake Mix
1/3 Cup oil
1 1/2 Tsp vanilla extract
White Chocolate Ganache:
1 Cup white chocolate chips.
1/2 Cup heavy whipping cream.
Chocolate Peppermint Ganache:
1 Cup milk chocolate chips.
1/2 Cup heavy whipping cream
1/4 Tsp peppermint extract
Crushed Candy Canes are optional.
For the cookies pour the cake mix, eggs, oil and vanilla extract into a bowl and mix them together. This is what the texture of the mix should look like:
Then you’re going to want to start preheating your oven to 375 degrees.
Next, line your baking sheets with some parchment paper and begin rolling balls about 1 tbsp big with 3 inches between each ball.
Bake for 10-14 minutes, cool for 5 minutes and then transfer to baking racks until completely cool.
While the cookies are cooling start on the ganache’s. Pour each chips into different medium size bowls, Then pour 1 cup of heavy whipping cream into a microwave friendly measuring cup and microwave until it boils, approximately 1 minute and 30 seconds. Next pour 1/2 of the boiling cream on top of each of the chips. Let sit for a couple of minutes and then stir them for about 1-2 minutes until they are creamy.
For the milk chocolate ganache pour 1/4 tsp of peppermint extract into it and stir.
I poured my chocolate peppermint ganache into a plastic squeeze bottle, but if you don’t have one just pour it into a bag and snip the edge. Or you could just drizzle it with a spoon.
Then refrigerate the ganche’s for 30 minutes or so. Once they’re a little bit harder you can start dipping the cookies into the white chocolate ganache. Then drizzle some of the chocolate peppermint ganache or sprinkle some crushed candy canes on top of it.
There you have it! My first post and the first Christmas cookies that I have made as a Mrs. Next week I’ll be following up with Candy Cane Delight Cheesecake, White Chocolate Peppermint Cheesecake and a Vanilla Cake with a Whipped Peppermint Cream Cheese filling. Have fun baking things for the holidays and God bless!