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catsie’s holiday peppermint chocolate chip cookies

(1 rating)
Blue Ribbon Recipe by
Catherine Thompson Floyd
Burlington, MI

Chocolate chip cookies made special with the flavor of peppermint and three kinds of nuts. Yum! I baked these for church and they were grabbed and gone fast! Great for the Christmas cookie tray.

Blue Ribbon Recipe

Wow, chocolate chip cookies get a holiday makeover in this recipe. Sweet and crunchy, these chocolate chip cookies have everything you want in a cookie. Using Andes creme de menthe chips and peppermint oil amps up the minty flavor. They taste like the holidays! Try to eat these while they're still warm ... so good!

— The Test Kitchen @kitchencrew
(1 rating)
yield serving(s)
prep time 1 Hr 25 Min
cook time 18 Min
method Bake

Ingredients For catsie’s holiday peppermint chocolate chip cookies

  • 1/2 c
    butter, room temperature
  • 1/2 c
    cane sugar
  • 1/2 c
    brown sugar
  • 1
    egg, room temperature
  • 1 tsp
  • 4 to 5
    peppermint oil drops, or to taste
  • 1 1/4 c
    all-purpose flour
  • 1 Tbsp
    corn starch
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 3/4 c
    chocolate chips
  • 3/4 c
    Andes creme de menthe chips
  • 1 c
    mixed toasted pecans, sliced almonds, and chopped walnuts

How To Make catsie’s holiday peppermint chocolate chip cookies

  • Butter and sugar creamed together in a bowl.
    In a large bowl, cream together the butter and sugars.
  • Egg, vanilla, and peppermint oil added to bowl.
    Add the egg, vanilla, and peppermint oil and blend.
  • Sifting dry ingredients.
    In a separate bowl, combine the flour, cornstarch, soda, and salt.
  • Dry ingredients added to the wet ingredients.
    Sift and add to the creamed mixture.
  • Stirring until ingredients incorporated.
    Stir until blended.
  • Stirring in chips and nuts.
    Stir in the chips and nuts.
  • Cookie dough formed into balls.
    Make balls of dough using a 2 Tbsp cookie scoop. Use your hands to roll each into ball shape and place all on one cookie sheet.
  • Cookie dough covered in plastic wrap.
    Cover with plastic wrap and chill for at least one hour.
  • Chilled dough in a resealable bag.
    (At this point chilled cookies can be placed in plastic freezer bag and freeze. Thaw 20 minutes before baking.)
  • Cookie dough balls on a baking sheet.
    Preheat oven to 325 degrees F. Placed chilled dough balls 2 inches apart on baking sheet.
  • Cookies baking in the oven.
    Bake 15-18 minutes or until browned and a bit crispy around the edges.
  • A plate of Catsie's Holiday Peppermint Chocolate Cookies.
    Sometimes I add crushed up hard peppermint candies instead of adding the oil. Just crush and measure with the nuts.