Saturday, November 3, 2012


Peppermint Chocolate Chip



2 ½ cups all-purpose flour
¾ tsp. baking soda
1/8 tsp. salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
1 tsp. vanilla extract
2 large eggs, at room temperature
7 ounces milk chocolate chips
7 ounces Andes Peppermint Crunch Pieces

In a small bowl, whisk together the flour, baking soda, and salt; set aside.
Beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth, about 2 minutes, add in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate and peppermint chips.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. 

Let me just tell you, these cookies are super easy and quick to make, and as it is getting closer and closer to the Christmas season these are perfect! They are really like heaven in your mouth. They are perfect if matched with hot chocolate (peppermint of course!) or coffee with peppermint! I'm just in love with peppermint! YUM!


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