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Santa’s Favorite Chocolate Mint Cookie Bites

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Ingredients

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  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 1/4 cups all-purpose flour

  • 1 cup (2 sticks) Challenge Butter, softened

  • 3/4 cup granulated sugar

  • 3/4 cup packed brown sugar

  • 1 tablespoon vanilla extract

  • 2 eggs

  • 2 cups of chopped Andes Candies, or your favorite chocolate mint chips or candy

  • 60 mini cupcake liners

 

Directions

  1. Preheat oven to 375 degrees.

  2. Prepare a mini cupcake or muffin pan by adding cup liners to each well.

  3. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.

  4. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.

  5. Stir in candy.

  6. Using a cookie scoop, place a scoop into each liner.

  7. Bake in oven for 9-12 minute or until golden brown on top.

  8. Let cool for at two minutes and remove from pan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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