It's National Cookie Day and to celebrate we're sharing 3 recipes! My favorite cookies are Chocolate cookies with Reese's baking chips. This time we thought we'd use peppermint for a Christmas variety, and we loved the new combo!
The chocolate batter has a little bit different texture than some other cookies. It seems more like a thick frosting. You may need slightly more than 2 cups of flour, but don't overdo it or they'll end up too dry.
Chocolate Peppermint Cookies
1 1/4 cups butter
2 cups granulated sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
3/4 package Andes Peppermint Crunch baking chips
(variation: use crushed candy canes instead of baking chips)
(variation: use crushed candy canes instead of baking chips)
Beat softened butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Add flour, cocoa, baking soda, and salt, beating well. Stir in peppermint chips. Place dough balls on ungreased cookie sheet. Bake 350 degrees for 8-10 minutes. Makes about 2 1/2 dozen cookies.
Eat with a cup of milk, hot chocolate, or peppermint ice cream and ENJOY!!
No comments:
Post a Comment