Is everyone recovered from their turkey coma by now? We had a great trip out to California to visit our aunts Connie & Bonnie with our two good friends David and Stephy for Thanksgiving. It was a very relaxing day as we didn’t set a schedule, just woke up and started cooking/baking and when it was all done, we ate…and boy did we eat a lot! What I enjoyed most was the fact that we laughed all weekend, sometimes so hard we had tears streaming down our face. Now who’s ready to start baking their Christmas cookies?
One of my favorite cookies we used to be able to get, but can’t seem to find anymore are Mint Brussels Cookies that Pepperidge Farm used to make. I found a few recipes, some were very involved but I was kind of going for something simple, after a little tweaking and experimenting I finally brought this delightful cookie back to life! It’s aliiive! Sorry lol…anyway, it’s not an exact replica but it’s close enough and very simple to make. I hope you enjoy!
- 1 cup Sugar
- 4 tbsp Honey
- 14 tbsp Unsalted Butter (room temperature)
- 2 tsp Vanilla Extract
- 6 tbsp Milk
- 1 cup Whole Wheat Flour
- 1 cup Oat Bran
- ½ tsp Baking Powder
- ¼ tsp Salt
- 2 cup Wiltons Chocolate Candy Melts
- 2 tsp Heavy Whipping Cream
- 1 tsp Mint Extract
- Heat the oven to 325 F. Prepare 2 baking sheets with parchment.
- Mix butter, sugar and honey about 3 minutes. Add vanilla and milk. In a separate bowl sift whole wheat flour, oat bran, baking powder and salt; mix the dry ingredients into the butter mixture.
- Scoop batter into 1 tbsp rounds and place on the prepared baking sheet 3 inches apart. Bake 11 minutes, or until the cookies are golden around edges. Let cookies cool on the baking sheet for a few minutes. Move to a wire rack. Cool completely.
- Melt candy melts in a microwave safe bowl according to package directions, stir in mint extract and whipping cream until well combined. Spread the melted chocolate on the flat side of one of the cookies, and then sandwich with another. Refrigerate 1 hour before serving.