Looking for a classic cookie with a special holiday twist? You’ve come to the right place. Red Tricycle’s Advertising Director, Charina makes these every year. She gives us the inside scoop on how to make your cookies extra yummy, “We make this several times a year, but adapt it to different seasons or our own mood. It’s a base that can be used for whatever chocolate candies you have laying around in the house. For Easter, we use pastel M&Ms. For Halloween, we tapped into my son’s Halloween Basket and used Butterfinger and Reeses Pieces. For the holidays, we use Peppermint Bark.”
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups of chopped chocolate candies but for the holidays, we make it with peppermint bark!
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and peppermint bark. Drop by large spoonfuls onto ungreased pans.
3. Bake for 10 minutes
photo courtesy of 101 Cookbooks