I am addicted to peppermint! Thus, making this one of my favorite times of the year. I always have some of those hard peppermint candies in my purse, which reminds me of my grandma. She always carried them in her purse too.
Just how much do I love peppermint? I’ll never forget when Andes first came out with those Peppermint Crunch candy bars. I was hooked and so were a few gals that I worked with, but there was a problem. Apparently, so was everyone else and they were flying off the shelves. Target was the only store at the time that was pretty good about keeping them restocked. I stopped by Target every evening on my way home from work, and if Target had 20 bags that’s what I bought. I know… it seems a bit greedy in retrospect.
Luckily, these days the stores are doing a much better job of keeping my favorite candies on the shelves. When I signed up to participate in the Great Food Blogger Cookie Swap, I knew I was going to make one of my favorite peppermint cookies to share. I just love these Peppermint Chocolate Chip Cookies. They are so festive! These delicious cookies are a bit crunchy on the outside and oh-so chewy good on the inside.
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup vegetable oil
- 1 cup brown sugar, packed
- 1 cup sugar
- 2 eggs
- 3 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. vanilla
- 1/2 tsp. peppermint extract
- 1 bag of holiday chocolate morsels (the red and green ones)
- 1 cup Andes Peppermint Crunch Pieces
Instructions:
Step 1: In a large bowl, cream the butter, oil and sugars until well combined.
Step 2: Add the eggs, one at a time, beating until fluffy.
Step 3: Next, in a separate bowl add the flour, baking powder, baking soda, and stir to mix well. Add to the wet ingredients, and continue mixing just until it is well combined.
Step 4: Stir in peppermint crunch pieces, chocolate chips, peppermint and vanilla extract. Mix well.
Step 5: Using a small cookie scoop or tablespoon, form balls with the dough and place onto a cookie sheet. Optionally, slightly flatten each ball of dough with the bottom of a glass or the palm of your hand. Bake at 350 degrees for 7-8 minutes, until lightly golden on top. Remove to a wire rack to cool. Enjoy!
I sent out a dozen each of these cookies to three different bloggers, and hope they enjoyed them as much as I do. In exchange, I received a dozen cookies from three different bloggers. They were all so yummy! I so much enjoyed being a part of the Great Food Blogger Cookie Swap, and love that it benefits a fabulous cause – Cookies for Kid’s Cancer.
What’s your favorite cookie swap recipe?
Peppermint Chocolate Chip Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 1 cup brown sugar packed
- 1 cup sugar
- 2 eggs
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 1 bag of holiday chocolate morsels the red and green ones
- 1 cup Andes Peppermint Crunch Pieces
Instructions
- In a large bowl, cream the butter, oil and sugars until well combined.
- Add the eggs, one at a time, beating until fluffy.
- Next, in a separate bowl add the flour, baking powder, baking soda, and stir to mix well. Add to the wet ingredients, and continue mixing just until it is well combined.
- Stir in peppermint crunch pieces, chocolate chips, peppermint and vanilla extract. Mix well.
- Using a small cookie scoop or tablespoon, form balls with the dough and place onto a cookie sheet. Optionally, slightly flatten each ball of dough with the bottom of a glass or the palm of your hand. Bake at 350 degrees for 7-8 minutes, until lightly golden on top. Remove to a wire rack to cool. Enjoy!
I bought peppermint extract a week ago for a cookie recipe so I can make this one. My kids will love it I’m sure.