Peppermint Mocha Smash Cookies: Don’t Play By The Rules

Let’s Make Peppermint Mocha Smash Cookies: Don’t Play By The Rules

This is gonna sound weird but, you need to smash these cookies because sometimes, messing up is the best thing that can happen. So let’s make Peppermint Mocha Smash Cookies.

With cooking and especially baking, there are a lot of rules, like these cookies. I never really followed the rules; I just view them as guidelines.

If anything, all I do and continue to do is mess around and find out, literally and figuratively. This year, all I did was mess around, and there’s nothing wrong with it, as they say, as long as I learned something from it. It was all for the sake of science. But I didn’t learn anything with all the messing around I did; I just confirmed that homophobic white supremacists are the hottest. If they are hostile in public, imagine how hostile they are in bed. They just hit different, and maybe I just think my bussy has magic.

At first, when I made these cookies, I thought they were a failure cause they didn’t spread into a disc. Instead, they domed up like a balloon. I was gonna throw them away. But I don’t waste food. Why do I have to use some exact science to make them spread when I could literally use a clean spoon to make them spread?

1.Cream together the Cocoa Powder, Butter, Brown Sugar, Vanilla, Peppermint Extra and Salt on Medium Speed until light and fluffy. Or, melt the Butter and mix the Cocoa Powder, Butter, Brown Sugar, Vanilla, Peppermint Extra and Salt in. Creaming the butter will make the cookies lighter, but melting the butter will make the cookies denser and chewier. Normally, creaming the butter is the usual technique, but don’t do so if you want to save time or not follow the rules.

2.Beat in the Egg and Baking Soda until homogenous. Eggs and Baking Soda are added together to prevent the baking soda from prematurely activating due to the acidity of the Brown Sugar and Cocoa Powder. The Egg will further help loosen the batter and homogenize it. Then, add in the Flour and Chocolate Chips and mix until just combined. Flour and Chocolate Chips are added last to prevent gluten development which makes the cookies tough.

3.Preheat Oven at 350F. Using an ice cream scoop, Scoop the dough and sprinkle on some crushed Candy Canes. Sprinkle on some chocolate chips if wanted. They will melt and come puddles when smashed later on. There is truly no need to chill the cookie dough, but you can if you want to. I just cannot be bothered to be that patient.

4.Bake for 12-15 minutes, remove from the oven and cool for 5 minutes. Flatten the cookies with the spoon and sprinkle on Chocolate Chips and Crush Candy Canes. For an even better look, let the sprinkled on Chocolate Chips melt a little then sprinkle on the Crushed Candy Canes so that it sticks on the Chocolate Chips.