Coming back around to say that these are a big hit! I’m on my second batch. I did reduce the peppermint extract by half, and I would say they are just “pepperminty” enough. Also easy to make. I also used the Ghirardelli brand of white chocolate and peppermint chips instead of the “Andi’s” brand because that’s what my supermarket had.
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On a similar idea yesterday I made mint Oreo brownies.
Very simple, if you can make box brownies you can make them.
I used Broma Bakery (a baking influencer) simple homemade recipe instead of boxes but boxed would be just fine.
Pour 1/2 the batter in a greased and parchment lined 8 x 8. (Or larger if your box makes a larger batch) lay whole Oreo mint filling cookies on top of the batter with just a little space inbetween them. I used the Aldi mint filling cookies”oreis” - which are very good probably the same as the TJ Minty Jo-Jo’s - then top with the rest of the batter and spread to cover cookies. Bake as directed! Cool and cut.
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I made the pistachio cranberry cookies and shared here. You need to make the roll…AND refrigerate it for a while. Believe me, it’s WAY easier to cut this into slices than to use cookie cutters and roll out. These rolled types of cookies are a favorite of mine because of their ease.
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Or get those silicone baking pads. They are amazing. That’s all I use now.
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The pads don’t help the sides from sticking - the purpose of the parchment here is to lift the baked product right out of the pan which allows for easy cutting into similar sizes - no waste, no lifting pieces/bars out of pan individually
But otherwise the pans are nice !
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Does anyone have a dessert or cookie cookbook they recommend for a new baker?
Highly recommend. This is the author of the brownie recipe I used above. She is a young(er) baker VERY popular on social media but as someone NOT young, 
I believe she knows her stuff. I bought this for my son who enjoys doing some basic baking.
Sweet Tooth: 100 Desserts to Save Room For (A Baking Book) https://a.co/d/0zuesKw
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I think I talked about trialing a sourdough “cheater” panettone above. I made my first “guinea pig” yesterday and wow, it is delicious! My main one in the picture would have been a little taller but I made a baby one (also pictured)
as well with the dough so that I could have a chance to taste it since I was giving the big one to another family member.
If you have starter, not hard at all, no cold ferment and great texture and flavor. Buttery and lightly sweet, crisp/chewy crust.
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Wow - looks great
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I love the cookbook “Flour” by Joanne Chang. She is the proprietor of the popular Boston bakeries by the same name.
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Thank you everyone for sharing all of your wonderful holiday baking. Since H and I were gone for 8 days in Austria and Germany and just returned this past weekend I am going to wait to do any baking until after Christmas.
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