How to make Jamika Pessoa's melty chocolate peppermint 'Grinch' cookies
Chef and television personality Jamika Pessoa joined "Good Morning America" with her recipe for the 12 Days of Cookies.
Inspired by "How the Grinch Stole Christmas," these peppermint cookies have a green hue and a melty chocolate-hazelnut center.
Melty Chocolate Peppermint “Grinch” Cookies
Makes: 24 cookies
Ingredients
1/2 cup hazelnut spread (preferably Nutella)2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup granulated sugar + 1/4 cup for rolling
2 eggs
1 teaspoon vanilla extract
Several drops of green food coloring
1/4 cup crushed peppermint candies or candy canes
Directions
Spoon hazelnut spread into a plastic piping bag. On a sheet of parchment paper, pipe 1 teaspoon (nickel sized) rounds about 1 inch apart. Pipe approximately 24 rounds. Place in the freezer. Freeze hazelnut spread for at least 1 hour until firm.
In a bowl, whisk flour, baking powder, and salt and set aside.
In a separate bowl, beat softened butter and sugar until fluffy, approximately for 2 minutes, on medium high-speed using a stand mixer paddle attachment or electric hand mixer.
Add in one egg at time, followed by vanilla extract. Add enough food coloring until desired bright green color is achieved. Mix until well combined.
Reduce speed to low and pour in flour mixture. Mix just until flour is well incorporated into dough. Cover bowl with plastic wrap and chill in refrigerator for 1 hour.
Preheat oven to 350 degrees.
Combine remaining sugar and crushed peppermint candies in a bowl.
Remove firm hazelnut spread rounds from freezer. Working swiftly, scoop 1 ½ tablespoons of chilled dough from bowl. Place hazelnut round in the center of portioned dough and wrap around dough around until it is completely covered. Shape cookie dough into ball using your hands. Then roll cookie dough in candy mixture. Place cookie dough balls about 2 inches apart on parchment paper (or silicon baking mat) lined baking sheet.
Bake for 10-12 minutes. Cool on baking sheet for 5 minutes. Serve warm.
