I don't blog anymore (NO time!) but these are SO cute and SO fun and **SO** good - I'm calling them Peppermint Candy Christmas Cookies!
I had high hopes for this recipe (I even used the legendary William Sonoma Peppermint Bark) but it was simply too sweet. A bit of tweaking gave me the the PERFECT thing for anybody else who is **obsessed** with peppermint, and who knows that you can't actually beat chocolate chip cookies! Plus, they pack a satisfying crunch with the candy cane!
Ingredients:
- 3 cups flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup (2 sticks) salted butter
- 1/3 cups brown sugar (light or dark)
- 1/2 cup sugar
- 2 large eggs
- 2 tsp vanilla
- 1/4 tsp peppermint (up to 3/4 if you love peppermint)
- 1 cup dark chocolate chips (Ghirardelli 60%)
- 1 cup broken up Andes Peppermint Crunch Thins (or the baking chips, if you can find them), Divided
- Crushed candy cane, optional (to sprinkle - buy a jar of it)
Instructions:
- Set butter and eggs out to room temp (if you can)
- Whisk dry ingredients in bowl (flour, baking powder, baking soda, salt)
- Beat butter and sugars till mixed and fluffy-ish; add eggs, vanilla, peppermint and then mix in dry ingredients
- Slowly mix in the 1 cup of dark chocolate chips and 1/2 cup of the Andes
- Bake for 10-12 minutes at 350
- As the cookies cool, gently push in the remaining Andes and sprinkle with crushed candy cane
Voila!
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