Peppermint Chocolate Chip Cookies
Indulge in festive Peppermint Chocolate Chip Cookies! This holiday recipe, loaded with Andes Peppermint Crunch, makes perfect gifts or cookie swap treats.
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 cup Andes Peppermint Crunch Pieces
- 1 bag holiday chocolate morsels, the red and green ones
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
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 salt, then 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°F for 7-8 minutes, until lightly golden on top. Remove to a wire rack to cool. Enjoy!
Nutrition
Calories: 165kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated Fat: 4gSodium: 102mgFiber: 0.2g
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