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.