How To: Lindt Lindor Peppermint Stuffed Red Velvet Cookies

Hi Nibblers!

        It's December! When I hear people say how quickly the year goes by, I didn't feel it much. But ever since leaving uni and working full-time, the year goes by at lightning speed. The festive season is definitely more stressful in adulthood because I can't seem to find a time where shops are open when I'm off work. Luckily, I had a few hours on hand and headed to the shops to window shop for present ideas. I stumbled upon 'Lindt Lindor Peppermint - Christmas Edition' truffles. I had been wanting to do a mint related recipe for a while but couldn't find the oomph I was looking for until now. I quickly popped back home and started baking. Keep reading ahead to find out how!

How To: Lindt Lindor Peppermint Stuffed Red Velvet Cookies
Makes: Approximately 20 cookies 

What you'll need:
- 250g unsalted butter (softened to room temperature)
- 400g plain flour - all purpose
- 4 tsp. vanilla essence
- 40g cocoa
- 2 tsp. baking soda
- 2 Tbs. milk
- 2 eggs
- 2 tsp. red food colouring
- 180g brown sugar
- 1/2 cup white chocolate chips
- 250g of Lindt Lindor Peppermint
Optional: For decoration
- Handful green sprinkles
- 3 large candy canes - roughly chopped

How To:
1. Beat butter until smooth and creamy
2. Add white and brown sugar and beat until well incorporated
3. Add vanilla, eggs, milk and red food colouring
4. Mix in baking soda, flour and cocoa
5. Add choc chips and stir until mixed
6. Pop cookie dough into the fridge for at least an 1/2 hour
        Note:  This step is essential if you want soft,  pillowy, risen cookies. It allows the cookie dough more pliable and less sticky
7. Pre-heat oven to 180 degrees Celcius or 350 degrees Farenheit
8. Remove all Lindt Lindor Peppermints from their wrappers then set aside
9. Roll a heaped Tbs. of cookie dough into a ball before flattening it out in the palm of your hand to form a pancake shape then place Lindor in the centre dough before covering the whole Lindor truffle with cookie batter
10. Place onto lined baking tray about 5cm apart from one another
11. Pop into the oven for 11-12 minutes
11. Take cookies out of the oven then lightly press down on each cookie 
12. Decorate cookies with sprinkles and crushed candy canes 
13. Allow cookies to cool on baking tray for 5 minutes before transferring to cooling rack then devour!
        Note:  Store cookies in an airtight container for up to 7 days. Cookie dough and cookies can be frozen for up to 2 months and thawed (for eating) or baked frozen (but need an extra 2 minutes in the oven)

          This recipe is definitely for those choc mint lovers out there. The cookies are crunchy on the inside and chewy soft in the centre. The crushed candy canes are a surprise crunch which I really like. These are so easy to make and taste great even without the Lindor centres. Leave a comment below if you give this a try :)

Nibble Away,
         
               Jo

How To: Red Velvet Coconut Chop Chip Cookies

Hi Nibblers,

         It's been a busy month. There's been a few changes here and there with life. It hasn't all been easy to adapt but in the month that has passed, I've made a few batches of some of the most amazing red velvet cookies ever. I'm so happy with how they turned out. A light crunch on the outside and soft, gooey insides. I've had great feedback with these cookies which encouraged me to make another batch so I could take pictures for you all! Here goes!

How To: Red Velvet Coconut Choc Chip Cookies
Yields approx. 40 medium sized cookies             Cooking time: approx 1hr 20 minutes (with cooling)

What you'll need:
- 250g unsalted butter (softened to room temp)
- 2 eggs
- 4 tsp. vanilla essence
- 2 Tbs. milk
- 400g flour (sifted)

Red Cookie Dough

- 40g cocoa powder (sifted)
- 200g brown sugar
- 50g white sugar
- 2 tsp. baking soda
- 2 tsp. red food colouring (or until desired colour - I used gel)
- 2/3 cups desiccated coconut
- 1/3 cup dark choc chips (plus approx. extra 20g for decoration - optional)
- 1/3 cup white choc chips (plus approx. extra 20g for decoration - optional)

Cookie balls

How To: 
1. Beat butter until smooth and creamy
2. Add white and brown sugar and beat until well incorporated
3. Add vanilla, eggs, milk and red food colouring
4. Mix in baking soda, flour and cocoa
5. Add desiccated coconut and choc chips and stir until mixed
6. Pop cookie dough into the fridge for at least an hour
        Note:  This step is essential if you want soft,  pillowy, risen cookies. It allows the cookie dough to be easier to work with and less sticky
7. Pre-heat oven to 180 degrees Celcius or 350 degrees Farenheit
8. Roll about 2 Tbs. of cookie dough into a ball and place onto lined baking tray about 5cm apart from one another
9. Pop into the oven for 10-11 minutes
10. Take cookies out of the oven and using a spatula press down on the warm cookies to create a lovely cracked cookie effect
11. Decorate cookies with white and dark choc chips (great for visual and taste purposes)
12. Allow cookies to cool on baking tray for 5 minutes before transferring to cooling rack then devour!
        Note:  Store cookies in an airtight container for up to 7 days. Cookie dough and cookies can be frozen for up to 2 months and thawed (for eating) or baked frozen (but need an extra 2 minutes in the oven)

         This recipe has definitely taken me out of my cupcake comfort zone. But, I'm so glad with how every batch has turned out. They're so easy to make and perfect for any party. Kevin is a happy camper. He's been asking me to make cookies for years and now I've finally delivered. Hope you all love this recipe! Let me know if you give this a go in the comment section below.

Nibble Away,
               Jo