Peppermint Chocolate Chip Cookies

It’s 10th week! That means studying, studying, and more studying! I’m taking a little break right now to share this peppermint chocolate chip cookie recipe with you, since even though it’s finals season, it’s still holiday season, which means peppermint! I adapted this recipe  from these Amish Sugar Cookies over at Taste of Home, and I liked the sugar cookie version, but they seemed to be a little lacking in flavor. So naturally, I though of adding peppermint and chocolate chips! Great decision. These cookies are soft and a little chewy, and the delicate flavor of peppermint melds perfectly with the chocolate chips. Make sure not to overbake these though, since they’ll dry out pretty quickly. They won’t look done when you take them out, but trust me, you want to err on the side of underbaked rather than overbaked, since everyone loves a gooey cookie! Here’s the recipe!

Peppermint Chocolate Chip Cookies

Adapted from Taste of Home

Makes about 4 dozen cookies

Ingredients

1/2 cup (1 stick) unsalted butter or margarine, softened

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup powdered sugar

1 egg

1/2 tsp vanilla extract

2 tsp peppermint extract

2 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cream of tartar

1 cup semi-sweet chocolate chips

Directions

Sift together the flour, baking soda, salt, and cream of tartar. In a large bowl, cream together the butter and sugars until grainy and combined. Beat in the egg and extracts. Add the dry ingredients to the wet ingredients and stir until thoroughly combined. Mix in the chocolate chips. Drop small balls of dough (2 teaspoons each) onto ungreased cookie sheets and bake for  7-8 minutes, until very lightly browned. Don’t overbake these, as they will dry out. Allow to cool for a couple minutes on pans, then remove and transfer to racks to cool completely. Enjoy!

Print

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I love peppermint chocolate!

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