The holiday season is here and I love whipping out my apron and cranking out a generous batch of Cookies to share with friends and family. These cookies are inspired by my favorite Starbucks drink – Peppermint Mocha. Whats not to love about mint and chocolate? This recipe makes about 30 cookies.
Ingredients:
- Butter – 1 cup softened
- Sugar – 1 1/2 cup
- Eggs – 2
- Vanilla Extract – 1 1/2 tsp
- All Purpose Flour – 3 cups and 2 Tbsp
- Baking Soda – 1 tsp
- Salt – 1/2 tsp
- Peppermint Candy – 1 cup crushed
- Semi Sweet Chocolate Chips – 1 cup
- Mint Extract – 2 tsp
Method:
Preheat oven to 350°F. Line baking sheet with parchment paper. In a bowl, cream butter and sugar. Add eggs one and a time and whisk. Beat in vanilla and mint extract. In another bowl, sift flour, salt and baking soda. Incorporate into the butter mixture. Fold in the chocolate chips and crushed peppermint candy. Refrigerate for 20 mins. Make small balls and flatten onto the parchment paper. Bake for 14 mins or until golden.
Note:
- Do not over mix. This encourages gluten formation resulting in tough cookies.
- This recipe yields crunchy cookies. To make them more chewy, substitute 1 cup of the sugar with brown sugar.
- Make sure that there are no candy pieces on the outer edge of the cookie ball. These melt into a puddle and deform the cookies. Push these pieces and cover them with dough.
- You can substitute 1/2 cup of peppermint candy with chopped, lightly roasted pecans as a variation.
Mallya's Kitchen 