The holiday season is the perfect time to create memories with family and friends. It’s a time for gathering, sharing laughter, and enjoying special moments together. With so many holidays involving food, much of our time is spent in the kitchen. Whether you’re baking cookies, preparing a festive feast, or experimenting with new recipes, involving the kids can create lasting memories!
Another recipe kids of all ages can be involved in is baking cookies. These Black and White Peppermint Cookies from Sweet Loren’s take holiday treats to a new level while being allergy friendly. Sweet Loren’s refrigerated cookie dough is preportioned, plant-based and free of the top 14 allergens, including gluten, dairy, peanuts and tree nuts. Bake the perfect cookie in minutes or enjoy raw.
Have your kids get creative by decorating the cookies with crushed candy canes, chopped nuts or mini chocolate chips. They can be served as a Christmas dessert or put the cookies into a festive holiday tin and given as gifts from the kids.
The holiday season can go by in a flash. Don’t forget to involve your kids in the kitchen. It is a great opportunity to develop healthier habits and get your little ones comfortable in the kitchen.
Black & White Peppermint Cookies
- 1 package Sweet Loren’s Sugar Cookie Dough
- 1 package Sweet Loren’s Fudgy Brownie Cookie Dough
- 1/2 cup white chocolate chips
- 1 to 2 teaspoons coconut oil
- Peppermint candy or crushed candy canes
1. Preheat the oven to 325 degrees and let the cookie dough sit at room temperature until it becomes soft to the touch, about 15 to 20 minutes.
2. Cut all sugar cookie dough and fudgy brownie cookie dough portions in half.
3. Use only half of each cookie dough flavor and press them together firmly, using your fingertips to smush together the edges of each cookie so they are held together.
4. Once all half-and-half cookies are assembled, place them on a parchment-lined baking sheet about 2 inches apart and cook for 11 to 14 minutes.
5. Once cookies are baked, cool on a wire baking rack. You can even put them in the fridge to speed up the process and make the chocolate dipping easier.
6. While the cookies cool, combine the white chocolate chips and coconut oil in a microwave-safe bowl. Heat in the microwave for 45 seconds. Mix well with a fork and melt again for 30 seconds if needed.
7. Once the cookies are completely cooled, dip them into the melted chocolate and place them back on parchment paper. We recommend dipping 4 to 5 at a time and then sprinkle the peppermint crunch on top. Repeat until all cookies are dipped and sprinkled with peppermint candies.
8. Place in the fridge to let the chocolate harden. Then serve and enjoy.