Get ready for Christmas with this naughty cookie recipe.  Instructions at bottom for gift jar preparation.
Naughty Cookie
The holidays just aren’t complete without homemade cookies!!  Homemade naughty cookies….
A few years ago I participated in a huge blogger cookie swap and I came up with these cookies just in time for shipment day.  It’s a twist on the classic chocolate chip recipe by adding peppermint baking chips and some espresso powder for a bolder flavor.
Naughty Cookie

I made three dozen cookies and sent them to 3 lovely food bloggers in the U.S.  The rest of the cookies went to my work and Shaun’s.  Everyone has been patiently waiting for the release of this recipe since they have tried the cookies.  Hope everyone enjoys this naughty cookie.

ENJOY ~ Meagan

Print Recipe

Naughty Cookie

Yield: Makes approximately 4 dozen cookies

Cook Time: 10 minutes

Ingredients:

1 1/4 cup crisco, melted
1/4 cup butter, unsalted and melted
2 1/2 cups brown sugar
2 Tbsp vanilla
2 eggs
3 Tbsp milk
1 1/2 tsp baking soda
3 1/2 cups flour
1 1/2 tsp salt
15 oreos, crushed
2 cups jumbo chocolate chip morsels
1 1/2 tsp instant espresso coffee
1 cup Andes peppermint crunch baking chips

Directions:

Preheat oven to 375 degrees
In small bowl combine flour, salt, and baking soda and set aside
In large mixing bowl add crisco, butter, sugar, vanilla, milk and eggs
Beat until creamy and then slowly add the flour mixture
Stir in chocolate chips, instant espresso, oreos, and peppermint
With cookie or ice cream scoop add them to a baking sheet or over a silicone mat
Cook 8-10 minutes and then cool on a wire rack

 Naughty Cookie
Jar Instructions for Naughty cookie {Layer in the following order}
  • 1 1/4 cup flour
  • 1 1/4 cup brown sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground espresso powder
  • 10 mini oreos, crushed
  • 1/2 cup Andes peppermint baking chips
  • 1 1/4 cup semi sweet chocolate chip morsels

Preparation:
Preheat oven to 350 degrees F.

You will need to add:

3/4 cup crisco, melted
1/8 cup unsalted butter, melted
1 tablespoon vanilla
1 large egg
1 1/2 tablespoons milk

Combine jar mixture along with wet ingredients in a large mixing bowl.  Place dough balls an inch a part on a baking sheet and bake for 10 minutes.

 


4 comments

  1. Pingback: The Great Food Blogger Cookie Swap Recipe Roundup Part 2 | the little kitchen

  2. Hi

    I do not like peppermint, is there anything else I could use in place of the Andes peppermint baking chips.

    • Hey Jackie! You can actually just leave the Andes baking chips out of the cookies. They will just be missing the peppermint flavor but nothing will change with the cookie itself.

  3. Hands down the best cookie I’ve ever tasted…

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