Make Merry: Peppermint Malt Cookies

December 21, 2016

Now that we’ve entered peak cookie season, it’s time whip up something special. We mean really special—as in part malt ball, part candy cane, part cheesecake special. Finished with a luxurious dark chocolate dip, these festive treats are sure to put you on the big guy’s nice list.

What’s In It
2 1/2 cups flour
1 cup malted milk powder
1 teaspoon sea salt
1 cup butter, room temperature
4 ounces cream cheese, room temperature
1 cup sugar
3 1/2 teaspoons peppermint extract
1 egg
Dark chocolate, for dipping

How to Make It
Preheat oven to 350 degrees and line baking sheets with parchment paper.

In a medium sized bowl, combine flour, milk powder and salt; set aside. In a separate bowl, cream the butter, cream cheese and sugar until light and fluffy; add extract and egg, and mix. Slowly add the dry ingredients and mix until just combined. Spoon dough into a pastry bag fitted with a large star tip; pipe onto baking sheets in desired shapes and bake 12-14 minutes, or until browned.

Once cookies cool, heat the chocolate in a double boiler over medium heat. When fully melted, dip the cookies into the chocolate and place on a piece of parchment paper until cooled.

Sweet tooth? More holiday cookie recipes, right this way.