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.

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 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

Directions:

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 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 Christmas Cookies

Peppermint Chocolate Chip Cookies

About a Mom

5 from 1 vote

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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

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!