Happy Friday, y’all! Welcome to Day 7 of
I’m so excited to introduce y’all to the absolutely adorable and delightfully talented Erin, from Lemon Sugar. I was introduced to Erin through this year’s Holiday Bake, Craft, Sew along and I’m so thrilled to get to know her and add her yummy blog to my must read list!
Erin is one of 90 bloggers sharing their home made gift tutorials to help prepare for a handmade holiday.
Head on over to According to Kelly for 30 fabulous crafty gifts. Skip to My Lou has 30 sew fantastic sewing gift ideas – and I have THIRTY YUMMY gifts from 30 awesome bloggers!
We also have three amazing giveaways! Visit each blog for details.. all together.. it’s over $1000 in prizes and goodies!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hello, Southern Fairytale folks! My name is Erin, and you can find me over at my blog, Lemon Sugar. There you’ll find a collection of some of my favorite recipes ranging from sweet treats to comfort foods, and plenty of stories about my adventures in the kitchen. I do hope you’ll drop by and say hi!
Rachel Note: GO – SAY HI! She’s adorable and her blog will leave you drooling!
Before I get too much further, I want to offer my heartfelt thanks to the ladies behind the Holiday Bake, Craft & Sew Along for including me this year. I’m honored to be included among such amazing, talented folks and am endlessly inspired by you all.
I love homemade, handmade gifts, but I know that it can be hard to make time to bake during the already busy holiday season. During this time of year, I like to focus my holiday baking efforts on quick and easy desserts and save my energy for the big family meals. Plus, the best part about holiday baking is that you have the perfect excuse to bake – you can share!
I made this huge batch of cookies for you all today, then I packed the rest up into some cute little mason jars and dropped them off with friends and family.
How cute would it be to pass out mason jars full of your holiday cookies as an alternative to the traditional tin or tray? Just slide a small square of parchment between the layers to keep them from sticking, decorate with ribbon and a little note, and you’ll have an adorable little package of cookies, perfect for gifting.
Speaking of holiday cookies, this recipe makes them easy. While I’m not usually big on cake mixes, when you’re crunched for time, a cake-mix cookie fits the bill perfectly. By just adding a couple of ingredients, you can have some fabulously soft cookies in just a few minutes. Today, I topped them with both chocolate and white chocolate, then sprinkled them with some chopped peppermint candies to create a peppermint bark cookie. The cookies are chewy and fudgy, the topping is the perfect combo of white and dark chocolate, and the soft peppermint bits make a fun holiday garnish.
If you’re looking for a different spin on peppermint bark, I hope you’ll give these a try. I promise you’ll love them! Enjoy!
Peppermint Bark Cookies
Ingredients
Cookie Ingredients
- 1 box chocolate cake mix I prefer Duncan Hines Devil’s Fudge
- 2 eggs
- 2 Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 8 Tablespoons 1/2 cup or 1 stick unsalted butter softened
Bark Ingredients
- 6 ounces dark semi-sweet or milk chocolate, chopped
- 8 ounces good-quality white chocolate chopped
- 10 ounce bag of Hershey’s Kisses Mint Candy Cane chopped (you won’t need the whole bag)
Instructions
Directions
- Preheat oven to 350 degrees (F).
- Prepare a large cookie sheet with parchment paper or a slipat mat.
- In a large bowl, combine all ingredients with a hand mixer until well combined. Batter will be thick.
- Using a small cookie scoop or a small spoon, drop balls of dough onto the prepared sheet. To ensure uniform baking and size, I rolled mine into 1-1.5 inch balls, and baked nine cookies per sheet.
- Bake for 10 minutes. Allow to cool slightly on the cookie sheet, then move to a wire rack to cool completely.
- After the cookies are cooled, use a double boiler or the microwave to melt the chocolate chips. Stir until smooth. Using a small, offset spatula, spread a thin layer of melted chocolate onto each cookie. Place cookies on a cookie sheet and refrigerate for 15-20 minutes or until the chocolate layer has hardened.
- Meanwhile, rough-chop 1/3 of the mint candies.
- Melt the white chocolate chips using the same double boiler or microwave method.
- Carefully spread a layer of white chocolate over the cookie, and sprinkle with the chopped candies.
- Return to refrigerator for 10 minutes to harden.
- Once the chocolate has hardened, the cookies will be fit for packaging and sending to your loved ones. Enjoy!
Want to see more from Lemon Sugar? Follow along with me on Facebook, Twitter, Pinterest and Instagram! Or check out my recipe guide, here!
Recipe inspiration: Adapted from Sweet Sugar Belle and The Garden of Yum. and make you hungry.
Oh yum! What an awesome idea!
These look amazing! I think I will try a gluten-free variety with the chocolate crackle cookies I posted yesterday. Thanks!
Shouldn’t there be a little butter or oil melted with the chocolates? I would think the chocolate would just break up when you bite into it. Thanks
Nope, the chocolate hardened back to the original state, like the hardness of a chocolate chip. I used Ghirardelli chips and melted them slowly in the microwave.
Thanks!
They look delicious. I may have to try them!
These look SO yummy!
Can these be frozen? They look delicious!
Those look perfectly wonderful!! I am totally pinning this!
I love that these cookies have bark on top…YUM!!!