It’s kind of an odd association, but Halloween coming up has me thinking about slice and bake cookies. I think because it’s one of the few times during the year that my mom actually purchased those little cookies with the pumpkin design tucked in the center of them, so we always thought they were a treat. Or perhaps my loving them was just an early sign of my seasonal obsessions. I mean, they’re just sugar cookies. But just because they had an orange pumpkin shape implanted in the center of them, I would choose them over chocolate almost every time. Which just goes to show, sometimes it is about how food looks.
And while the looks of these may not be as exciting as cookies with ghosts or pumpkins, they are so much better. And not just because they have chocolate (and peanuts!) in them. These cookies are buttery and sweet and so simple to make. The best part is that you can keep them in your fridge for a couple of days and have cookies whenever you want to. Or you can put some of the dough in the freezer for cookies later on down the road. Either way, good decision.
These cookies can be played with a lot. In the magazine from which they came there are all kinds of combinations with berries and herbs and nuts and even tea. But something else I think would work? Chop up all that Halloween chocolate you’ll have leftover next week and add it into this dough for some candy filled cookies. Which I guess is almost as festive as the pumpkin shaped ones.
Chocolate Confetti Ice Box Cookies
adapted from Southern Living Magazine August 2012
Prep Time: 20 minutes
Wait Time: 4 hours
Bake Time: 12 minutes
Makes about 8 dozen
1 cup butter, room temperature
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped honey roasted peanuts
4 oz. semisweet chocolate, chopped
1. In a large bowl, combine butter, sugar, brown sugar, and vanilla. Beat with an electric mixer until mixture is light and fluffy, about 1 minute. Add the eggs, one at a time, and beat until combined.
2. In a medium-sized bowl, combine flour, baking soda, and salt. Stir together. Add the dry ingredients to the butter mixture and beat just until the mixture is blended.
3. Add in the chopped peanuts and chopped chocolate and mix just until they are evenly distributed throughout the dough.
4. Shape the dough into 4 logs that are about 2 inches in diameter. Wrap each log in plastic wrap and chill for at least 4 hours (they’ll stay good for about 3 days). (Also, freeze them to use them later if you’d like.)
5. Preheat oven to 350 degrees Fahrenheit. Take the cookie dough logs out of the fridge and remove the plastic wrap. Cut each log into sliced that are about 1/4 inch thick. Place the cookies on a parchment paper lined baking sheet, spacing them about 2 inches apart.
6. Bake for 8-12 minutes (8 minutes for chewier cookies, 12 minutes for crunchier cookies). Let cool for 2-4 minutes on the baking sheet, and then remove the cookies and place them on a wire to finish cooling. Serve warm or at room temperature.