This could be the quintessential PMS cookie.  Salt, sugar… it’s perfection.  Even if you don’t suffer with that lovely disorder… anyone who loves bacon will be grabbing for one of these.  I don’t know why I thought it would be a great combo but it totally is and the smell is soooooo fabulous.  I ate one and stepped away.  I have to restrain myself or go back out to run again.  🙂  Totally fun twist on a classic.

*Adaptation from Guittard.

Ingredients:

1 cup of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of butter, softened
6 tablespoons granulated sugar
6 tablespoons of light brown sugar
1 egg
1 teaspoon vanilla extract
10 ounces of Guittard Super Cookie Chips or regular dark chocolate chips
4-6 strips of cooked, cooled and crumbled pieces of smoked bacon
Sea Salt

Directions:

Preheat oven to 375 degrees.

In a separate bowl, combine flour, soda and salt.  Set aside.

In your stand mixer, paddle attached, cream butter and sugars.  Then beat in the egg and vanilla until creamy.  Add the flour mixture, blend.  Blend well.  By hand, stir in the chocolate chips and bacon.  Drop rounded cookie dough onto your baking sheet.  Sprinkle a tiny bit of sea salt on top of each cookie dough ball.  Bake for 10 minutes or until lightly golden.  Let cool and then store in a container with a lid.

— Knead to Cook

Who doesn’t love peppermint?!  My kids LOVE it!  And tomorrow starts our first winter swim meet and I’m always baking like a madwoman to prepare.  The kids swim and they eat… this is what winter swim (and summer) is all about! Some healthy snacks and some decedent ones for post race celebration.  These are a reason to celebrate!  I promise.

Ingredients:

1 cup + 2 tablespoons of King Arthur’s all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup of Smart Balance butter (or you can use regular butter)
6 tablespoons of packed brown sugar
6 tablespoons of granulated sugar
1 egg
1 teaspoon of peppermint extract
10 ounces of chocolate chips
1 bag of individually wrapped Peppermint Patties (unwrapped)

Directions:

Preheat the oven to 375 degrees.  Spray your 9×9 glass pan with baking spray.

In a small bowl, mix flour, soda and salt.

In your stand mixer, beat butter and both sugars for 3 minutes.  Then add the egg and peppermint extract.  Add the flour mixture and beat on slow until incorporated.  Beat in the chocolate chips by hand.

Take half of the dough and place it in the prepared pan and smooth it out to cover the bottom.  Then lay the peppermint patties over top of the cookie dough.  You can spread them or butt them together.  Then take the remaining dough and place it on top.  It may not cover totally but it will melt and distribute.  Bake for 22-24 minutes.  Keep a watchful eye if they need to bake a few minutes longer depending on your oven.

*Chocolate chip cookie recipe is an adaptation from Guittard’s super cookie chip cookie recipe.

— Knead to Cook

From the minute Thanksgiving is over I’m dreamily going through my days anticipating Christmas.  I know, most people are stressing, but I love this time of year.  Coincidentally, my birthday is very close, which only makes this time of year more fun for me!  I’ve been wanting to whip up my double chocolate peppermint biscotti and with a quiet house this afternoon, on this nutty cyber Monday, I took the opportunity.  They are as good as I remember from last year.  Nice hint of cool, crisp mint flavor, decadent smooth dark chocolate… ****I’m swooning.**

I love these as a little gift for neighbors, teachers or anyone who you want to share a lovely treat during the holidays with.  They package beautifully and ship perfectly.

Ingredients:

2 cups of all-purpose flour (I use King Arthur’s)
1/2 cup of unsweetened cocoa powder (I use Wilbur)
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons of butter (I use Smart Balance baking stick)
3/4 cup of granulated sugar
2 eggs
1 teaspoon peppermint extract
1/2-3/4 cup of dark chocolate chips for the biscotti

Topping:

20 candy canes (crushed)
1 cup of melted chocolate (dark)
1/2 teaspoon peppermint extract
1/2 teaspoon canola oil

Directions:

Preheat the oven to 350 degrees.  Line your baking sheet with a Silpat or parchment paper.

In a large mixing bowl combine the flour, cocoa, soda and salt.  Whisk to combine.  In your stand mixer, paddle attachment on, blend the sugar and butter for 2-3 minutes.  Then add the eggs.  Blend.  And finally the extract.  Add the dry ingredients to the wet and blend.  This is a very firm dough.  Once combined, add the chocolate chips and mix by hand or with the mixer.

Separate the dough into two equal halves.  Then form a long log like shape that you flatten a bit.  It should measure about 12 or so inches long.  I like to make these smaller biscotti because they are very decadent with the chocolate coating.  Then repeat.  Place both logs onto your baking sheet and bake for 34-36 minutes or until firm.  Remove and let cool for 10 minutes.  Then place on a cutting board and with a serrated knife, slice 1/2 thick pieces on a diagonal.  Place them back on the baking sheet and return to the oven for 12 minutes or until toasted nicely.

Melt your chocolate over a double boiler or in the microwave, keeping a watchful eye so it doesn’t burn.  Add the oil and mix until creamy and smooth.  Add the peppermint pieces to a bowl and set aside.  Once the biscotti are done toasting.  Dip one end of your cookie into the chocolate.  Let the excess drip off.  Then sprinkle some peppermint pieces over the melted chocolate.  Place on a drying rack to set up.  Once the chocolate has firmed up, store in a tupperware container with a lid for up to 4-5 days.  Enjoy!

— Knead to Cook