This post is sponsored by Ghirardelli but all thoughts and opinions are my own.
Holiday cookie squares
One of our favorite holiday traditions is baking sweet treats and watching holiday movies. (Home Alone is the best hands down!)
Last weekend the kids and I were in the spirit to do some baking. We decided to make these holiday cookie squares topped with Ghirardelli chocolate. We got all of the ingredients from Walmart and had it delivered right to our house in under 2 hours! I’m sharing the recipe below.
Holiday cookie squares
Ingredients
- 2 1/2 cups all purpose flour
- 2/3 cups unsweetened cocoa powder
- 1/2 tsp baking powder
- 2 sticks unsalted butter (room temp)
- 1 1/2 cups granulated sugar
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- Ghirardelli chocolate squares in peppermint or caramel
Directions
- In a mixing bowl, whisk together the flour, cocoa powder and baking powder. Then set aside.
- Using mixer, beat butter, sugar and salt until fluffy. Add the eggs one by one mixing completely. Add the vanilla.
- Gradually add the dry ingredients into the creamed wet mixture. Mix until a dough forms.
- Transfer the dough to a lightly floured surface. Press gently into a flat disc. Cover in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F.
- After the dough has chilled for 30 minutes, remove from the refrigerator. Dust a clean countertop with flour and remove the dough from plastic wrap and place on the floured surface.
- Roll the dough until it’s about 1/4 inch thick. Use a square cookie cutter or use the Ghirardelli chocolate square to cut the dough into the appropriate shape and size.
- Transfer the cookies onto sheet pan lined with parchment paper, leaving about 1/2 inch between each cookie.
- Bake for 6-8 minutes until the edges are slightly firm and center is soft.
- Remove from the oven and let cool for about 5 minutes, then transfer to a cooling rack.
- Top each cookie with an unwrapped Ghirardelli chocolate square. Eat right then and there or store in an airtight container.