Sour Cream Cookies
December 18, 2017 • Desserts,
A month ago I had a big housewarming party, and made a massive vat of my green chile for dinner. I had purchased one of those big tubs of sour cream from Costco to serve with it, but never remembered to put it out. I hate food waste, so I went in search of ideas to use up sour cream. Just in time for Christmas cookies, here are two easy recipes, both delicious!I made the sugar cookies (recipe on Martha Stewart website here, but they seemed far too wet so I increased the flour to 2 cups and the vanilla to 2 teaspoons) with a smaller 2-tablespoon scoop. I made the chocolate cookies (adapted from Taste of Home) with a larger quarter-cup scoop. They remind me of those soft big cookies you find in vending machines, only so much better.
- 1 cup butter, room temperature
- 1½ cups sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 3½ cups flour
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat oven to 375 degrees.
- Beat the butter and sugars together in the bowl of a stand mixer, then add the eggs and beat until incorporated. On a lower setting, add the sour cream and extracts, using a spatula to make sure everything is well combined.
- Stir together the flour, cocoa, baking powder, baking soda and salt and add to the mixer a little at a time with the mixer on low speed. When everything is fully mixed, add the chocolate chips.
- Refrigerate the dough until lightly chilled, then use a quarter-cup ice cream scoop to portion onto silicone or parchment paper lined baking sheets. Bake for 12-15 minutes depending on how soft you prefer the cookies. Cool slightly on baking sheets then transfer to wire racks to cool completely.