Fox News: This recipe for Peach and mint chocolate chip cookies will turn out soooo delicious!
This recipe will turn you into a fan of peach and mint flavored cookie recipes, which is why it’s one of our favorites to share with your friends and family.
You can use any combination of chocolate chip and vanilla, or a blend of both.
To make it a little more nutty, use peanut butter instead of chocolate.
The batter is also great for a quick breakfast, as well as for serving with cereal, waffles or even a coffee!
Peach and masonite cookies are a must-make for your baking party, and they’re the perfect dessert to serve to your kids.
I love the idea of baking a cake with these cookies, and you can easily add them to any recipe you make!
These cookies are perfect for baking and eating as a snack or a dessert, but I think they’d be even better as a dessert for your next party or celebration.
Peach and almond cookies are also a great dessert for birthday, anniversary or even your birthday party.
They’re packed with goodness, and these delicious cookies are so delicious you can’t help but want to eat them all!
Recipe Notes You can make these cookies in the oven, on a baking sheet or in the microwave, just be sure to microwave them before they cool.
They don’t need to be completely cooled before baking.
If you bake these in the freezer, they will melt.
If your oven is microwave safe, make sure to use the freezer setting.
I use a 10-in.
pan for these cookies.
To get the best cookies, you should use parchment paper to line the bottom of your baking sheet and place the cookies on top of the parchment.
Then, you can stack the cookies in a single layer on top.
You want to bake the cookies about 15 minutes before serving.
This recipe can also be made ahead of time and baked in advance of your party, to make it easier on yourself.
If the cookies don’t look quite right on the baking sheet, bake them for another 30 minutes.
If they are too thick, just bake them longer, and the edges will firm up.
Ingredients For the batter: 1 1/2 cups unsweetened almond flour 1 cup unsweeten cocoa powder 1 cup granulated sugar 2 tablespoons baking soda 2 tablespoons vanilla extract 3/4 cup butter, melted 2 large eggs, room temperature 1/4 teaspoon salt 2 tablespoons unsalted butter, room temp Directions For the cookies: In a large bowl, mix together the almond flour, cocoa powder, sugar, baking soda, vanilla and butter.
Then add the eggs, salt and butter, and mix well until it forms a smooth, firm dough.
Add the flour mixture to the dry ingredients and stir until combined.
Gradually add the remaining dry ingredients, mixing just until combined, and continue mixing until the dough is smooth and elastic.
Using a spatula, form the dough into a ball.
Shape the dough with your fingers into a rough circle about 1/8-inch thick.
Press the dough onto a baking dish or a silicone mat and cover it with plastic wrap to keep the dough from sticking.
Allow the dough to rest in the refrigerator for at least 15 minutes.
The dough can be baked in the morning or in a microwave oven, or it can be kept at room temperature for up to a few hours before serving, and then chilled in the fridge for up as long as it takes to set up the cookies.
Notes Recipe Notes I use my favorite parchment paper for these, but you can use anything, including a food processor or your hands.
The more parchment paper you use, the more evenly the cookies will cook.
If using a food mill, it will give the cookies a smoother texture.
Nutrition Facts Peach and Masonite Cookies Amount Per Serving Calories 230 Calories from Fat 52 % Daily Value* Total Fat 8g 11% Saturated Fat 4g 20% Trans Fat 0g Cholesterol 6mg 3% Sodium 538mg 26% Potassium 960mg 26* Total Carbohydrates 17g 4% Dietary Fiber 5g 20 % Sugars 2g Protein 10g 20 * Percent Daily Values are based on a 2000 calorie diet.