Melty Chocolate Peppermint “Grinch” Cookies
The Grinch is my favorite Christmas movie, so this is a bit of a tribute cookie. There are so many layers of flavors to this cookie. The vibrant green sugar cookie dough is wrapped around a chocolaty Nutella center that is so gooey and delicious when it melts. The top is crushed peppermint candy which gives flavor and a little crunch. So just like the Grinch, the outside has a rough exterior, but on the inside it’s all warm and soft. The perfect cookie to make for Santa (or you!)
Spoon hazelnut spread into a plastic piping bag. On a sheet of parchment paper, pipe 1 teaspoon (nickel sized) rounds about 1 inch apart. Pipe approximately 24 rounds. Place in the freezer. Freeze hazelnut spread for at least 1 hour until firm.
In a bowl, whisk flour, baking powder, and salt and set aside.
In a separate bowl, beat softened butter and sugar until fluffy, approximately for 2 minutes, on medium high-speed using a stand mixer paddle attachment or electric hand mixer.
Add in one egg at time, followed by vanilla extract. Add enough food coloring until desired bright green color is achieved. Mix until well combined.
Reduce speed to low and pour in flour mixture. Mix just until flour is well incorporated into dough. Cover bowl with plastic wrap and chill in refrigerator for 1 hour.
Preheat oven to 350 degrees.
Combine remaining sugar and crushed peppermint candies in a bowl.
Remove firm hazelnut spread rounds from freezer. Working swiftly, scoop 1 ½ tablespoons of chilled dough from bowl. Place hazelnut round in the center of portioned dough and wrap around dough around until it is completely covered. Shape cookie dough into ball using your hands. Then roll cookie dough in candy mixture. Place cookie dough balls about 2 inches apart on parchment paper (or silicon baking mat) lined baking sheet.
Bake for 10-12 minutes. Cool on baking sheet for 5 minutes. Serve warm.
Ingredients
Directions
Spoon hazelnut spread into a plastic piping bag. On a sheet of parchment paper, pipe 1 teaspoon (nickel sized) rounds about 1 inch apart. Pipe approximately 24 rounds. Place in the freezer. Freeze hazelnut spread for at least 1 hour until firm.
In a bowl, whisk flour, baking powder, and salt and set aside.
In a separate bowl, beat softened butter and sugar until fluffy, approximately for 2 minutes, on medium high-speed using a stand mixer paddle attachment or electric hand mixer.
Add in one egg at time, followed by vanilla extract. Add enough food coloring until desired bright green color is achieved. Mix until well combined.
Reduce speed to low and pour in flour mixture. Mix just until flour is well incorporated into dough. Cover bowl with plastic wrap and chill in refrigerator for 1 hour.
Preheat oven to 350 degrees.
Combine remaining sugar and crushed peppermint candies in a bowl.
Remove firm hazelnut spread rounds from freezer. Working swiftly, scoop 1 ½ tablespoons of chilled dough from bowl. Place hazelnut round in the center of portioned dough and wrap around dough around until it is completely covered. Shape cookie dough into ball using your hands. Then roll cookie dough in candy mixture. Place cookie dough balls about 2 inches apart on parchment paper (or silicon baking mat) lined baking sheet.
Bake for 10-12 minutes. Cool on baking sheet for 5 minutes. Serve warm.
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