Chocolate Chip Peppermint Crunch Cookies

Name: Chocolate Chip Peppermint Crunch Cookies
Yield: 18 giant cookies or about 4 dozen regular sized cookies
Ingredients: 3 3/4 Cups all purpose flour; 1 1/2 teaspoons baking soda; 3/4 teaspoon salt; 1 cup unsalted butter; 3/4 cup granulated sugar; 1 cup light brown sugar; 2 large eggs; 1 1/2 tablespoons vanilla extract; 1 1/2 cups chocolate chips; 2 boxes; 6 large candy canes; sea salt

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Servings
18 giant cookies or about 4 dozen regular sized cookies
Course
Baked Goods
Cuisine
Canadian

Chocolate Chip Peppermint Crunch Cookies

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

3 3/4 Cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 1/2 tablespoons vanilla extract
1 1/2 cups chocolate chips
2 boxes 3.5 ounce Peppermint Crunch Junior Mints
6 large candy canes crushed
sea salt for sprinkling on cookies

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Instructions

1. Preheat oven to 350 degrees F. If you are making giant cookies, spray a muffin top pan and set aside. If you are making regular sized cookies, line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside. In a large mixing bowl, cream the butter and sugars together until smooth. Beat in eggs and vanilla until well combined. Slowly add the dry ingredients to the wet ingredients. Stir in the chocolate chips.
3. To make giant cookies-scoop out 1/4 cup of dough and flatten the dough with your hands. Place 3 Peppermint Crunch Junior Mints onto the dough and wrap the dough around the candies. Make sure they are covered. Press the dough into the muffin top pans. Sprinkle crushed candy cane pieces and sea salt over each cookie. To make regular sized cookies-tuck 1 Peppermint Crunch Junior Mint into about 1 tablespoon of cookie dough. Form into a ball and roll into crushed candy cane pieces. Place cookies on baking sheet and sprinkle with sea salt.
4. Bake giant cookies for 10-13 minutes, until edges just start to turn golden brown. Let cookies cool for 10 minutes in muffin top pan before transferring to a cooling rack. Bake regular sized cookies for 8-10 minutes, or until edges just start to turn golden brown. Cool on baking sheet for 5 minutes before transferring to a cooling rack.