It’s holiday time again and time for Peppermint goodies like cookies, candy, cakes, and more from Stop and Shop. Stop and Shop has their own line of peppermint baked goods, mixes, peppermint baking chips, Peppermint ready-to-bake Sugar cookies, Peppermint Mocha Coffee Creamer, and lots more. They also have other specialty holiday food items like Gingerbread Pound Cake, Holiday Spice Orange Cranberry baked Brie, and Holiday Spice Sweet Potato Soup with Cranberries. These holiday food items are only available for a limited time during the holidays.
The Sweet Potato Soup with Cranberries will be a special dinner treat that I don’t have to cook. I love picking up ready-made food items that make my job easier.
I am particularly excited to try the Orange Cranberry Baked Brie which is a wheel of brie topped with orange marmalade, cranberries and almonds, then wrapped in flaky puff pastry. You bake it in the oven and it makes a beautiful holiday buffet centerpiece for your holiday party.
Stop and Shop sent us some of their peppermint food items to try out. The kids love the Stop and Shop Peppermint Chocolate Sandwich Cookies and Peppermint Ice Cream. he Peppermint Chocolate Sandwich cookies are a rich, dark chocolate cookie wafers double stuffed with candy cane creme. They are fun for dunking in milk. The girls take their showers and can’t wait to have some cookies or ice cream after dinner.
Here is a recipe you should try using with the Stop and SHop Peppermint baking chips.
Chocolate Mint Crinkle Cookies
Makes approximately 36 cookies
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1-1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 stick butter, softened
- 1 tsp. pure vanilla extract
- 1 tsp. peppermint extract
- 3 large eggs
- 1 cup Stop and Shop peppermint baking chips
- 3/4 cup confectioners sugar for coating
1. In a small bowl, combine flour, cocoa powder, baking powder and salt set aside.
2. In a large bowl using an electric mixer on medium speed, beat together both sugars, butter and extracts until well blended. Add eggs, one at a time, beating well after each addition.
3. Gradually beat in dry ingredients until well blended fold in peppermint baking chips.
4. Cover bowl and refrigerate for 1 hour.
5. Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
6. Remove chilled dough and, using a tablespoon, roll into balls toss in confectioners sugar to heavily coat and place on prepared cookie sheets.
7. Bake for 10 to 12 minutes or until cookies crackle and are cooked through.
8. Remove from oven and allow to cool for 2 to 3 minutes before flattening them with the back of a spatula transfer to wire racks to cool completely.
You can find out what else they have at stopandshop.com