Peppermint Chocolate Chip Cookies
User Reviews
4.8
42 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
36 cookies
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Course
Dessert
Peppermint Chocolate Chip Cookies
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These Peppermint Chocolate Chip Cookies are soft, chewy, and packed full of Andes Peppermint Baking Bits and milk chocolate chips.
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Ingredients
- 1 cup butter room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups milk chocolate chips additional chips to top the cookies
- 1 cup peppermint crunch baking bits additional bits to top the cookies
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with a hand mixer on medium until creamed.
- Add in the eggs and vanilla extract and beat until incorporated.
- Add in the flour, baking soda, and salt. Beat until the flour is combined.
- Mix in the chocolate chips and peppermint crunch baking bits.
- Scoop the cookie dough with a 1 1/2 tablespoon cookie scoop onto the prepared baking sheet.
- If adding additional chips and baking bits, do that now.
- Place in the preheated oven and bake for 10 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack or paper towel to cool completely.
- Place in an airtight container and store at room temperature for up to 5 days.
Genuine Reviews
User Reviews
Overall Rating
4.8
42 reviews
Excellent
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