Would someone be so kind as to explain to me why some chocolate tastes like wax?
What ingredient do they put in there to make it waxy? (I’d particularly appreciate hearing from someone who works in the manufacture of Andes mints. Seriously?? What’s with those?)
I pose these questions because (as usual) I ended up with mounds of leftover “mint chocolate this” and “candy cane bark that” as I walked around my house today putting away Christmas decorations. I don’t know what it is about the special edition minty chocolates they put out at Christmastime, but I find them especially wax-tastic. Because of that… they are not candies I like being stuck with for days & weeks after Christmas. Their general lack of appeal prevents me or my husband from wanting to eat them, but on the other hand, guilt and frugality make it a non-option for us to throw any of it away. What a conundrum. What usually results is that I have bowls of Christmas chocolate sitting out until JULY! (I can feel you judging me through the computer, and I don’t blame you. My psychoses are many.)
But not this year! This year I said “no” to that madness. This year I chopped up all our Christmas candy ‘leftovers’ and baked them into my favorite, always-fluffy, no-fail chocolate chip cookie recipe. WOW! Best decision I ever made.
While I wouldn’t normally care to eat any of this candy by itself… once I baked into cookies, I was snarfing it down like nobody’s business! And what’s better, I detected NO waxiness at all once the chocolate was chopped and distributed into this luscious cookie dough.
Quick Note: Of course you can go right ahead and make these cookies with high-quality chocolate chips or chunks. I fully support you in making that substitution. I merely post this recipe to provide you with inspiration that might just decrease waste around your household in the post-holiday season. It certainly has done so here! These cookies are gone.
Whatever chocolate or candy element you add to the dough, you’ll definitely want to have this basic cookie recipe in your back pocket at the ready. It is my FAVE. A couple of secret ingredients (a spoonfull of vanilla pudding mix and a few teaspoons of corn starch) are what keep the cookies fluffy and pillowy-soft.
Here is the printable recipe. Enjoy!
"Christmas Leftovers" Cookies
These cookies are my favorite way to use up leftover Christmas candy! The dough never fails to produce pillowy-soft, perfect cookies every time.
Author: Carissa Casey @ prettyhungryblog.com
Recipe Type:: Dessert
- ¾ c. unsalted butter (softened)
- ¾ c. brown sugar
- ¼ c. granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- 2 c. all purpose flour
- 1Tbsp. instant vanilla pudding mix
- 2 tsp. cornstarch
- 1 tsp. baking soda
- ½ tsp. salt
- 1-2 c. chopped mint chocolate candies (or regular chocolate chips)
- Preheat oven to 350.
- In a medium bowl, cream together butter and sugars. Add in egg and vanilla and beat well to blend.
- In a small, separate bowl, combine flour, pudding mix, cornstarch, baking soda, and salt. Add dry mixture to wet mixture and beat with an electric mixture until just fully combined. Add in chocolate candies and mix until incorporated (but do not over-beat.)
- Use a medium or large cookie scoop to drop even-sized balls of dough onto a cookie sheet. Bake at 350 for 7-10 minutes. Take cookies out of the oven the moment the tops do not look shiny and wet. (The cookies should not be brown. The latent heat from the pan will continue to bake them for a few minutes after being removed from the oven.)
- Allow cookies to set and cool at least 5 minutes before transferring them to a cooling rack.
What are some of the creative ways you’ve used up Christmas leftovers this week?
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