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peppermint-chocolate chip-sugar cookies

Recipe by
Cindi Marie Bauer
Marshfield, WI

These cookies are quite delicious! They're a sugar cookie, chocolate chip cookie, and peppermint cookie all wrapped into one cookie.

yield 61 (2-inch) cookies
cook time 12 Min
method Bake

Ingredients For peppermint-chocolate chip-sugar cookies

  • cookie ingredients:
  • 10 miniature peppermint candy canes
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 sticks of butter, at room temperature (1-cup)
  • 2 cups granulated sugar
  • 1/4 teaspoon peppermint extract
  • 1 large egg
  • 2/3 cup mini semi-sweet chocolate chips
  • -
  • glaze ingredients:
  • 2 cups of powdered sugar, sifted
  • 6 tablespoons of half & half
  • -
  • peppermint topping:
  • 16 miniature peppermint candy canes, crushed

How To Make peppermint-chocolate chip-sugar cookies

  • 1
    Unwrap the miniature candy canes, and place them in a Ziploc bag. (I used a Glad Freezer Gallon Zipper Bag.)
  • 2
    Slightly crush the candy canes with a rolling pin; then set them aside for when you need to decorate the cookies after they've been frosted.
  • 3
    In a medium size bowl whisk together, the flour and baking powder. Then set the bowl aside.
  • 4
    In a large bowl, add the butter and granulated sugar. Using an electric mixer; cream together the butter and sugar until light and fluffy.
  • 5
    Now add the egg and peppermint extract, and continue beating until all is blended together.
  • 6
    Add half of the four mixture and mix well. Then add the remaining flour mixture, and continue blending together until all is combined.
  • 7
    Now add the mini chocolate chips and stir together with a spoon. Then set bowl aside.
  • 8
    Line a couple baking sheets with parchment paper. Then using a small cookie scoop, scoop up the cookie batter, and place onto your baking sheets, about 1-1/2-inches apart. (I used several Pampered Chef Baking Stones instead of the baking sheets. Plus I also used a small size Pampered Chef Cookie Scoop, to make each cookie. Which is equivalent to 1 Tablespoon of cookie dough.)
  • 9
    Place baking sheet or baking stone in the pre-heated 350°F. oven. Bake the cookie dough for 12 minutes. Then remove baking sheet or baking stone from oven, and allow cookies to cool for 5 minutes, before transferring cookies to a wire rack to cool completely.
  • 10
    Directions for prepare the Icing for the cookies: In a bowl add the powdered sugar. Then thoroughly stir in the Half & Half. Apply some of the frosting over each cookie, then sprinkle some of the crushed peppermint candy canes on top. Place each cookie on a wire rack, to allow the frosting to set. Once the frosting has firmed up, place the cookies in a well-sealed container (such as Tupperware), and in the freezer. Remove cookies as needed.
  • 11
    *Additional Note: The next time I prepare the cookies, I may just omit adding the 1/4 teaspoon of peppermint extract to the cookie batter, since I top the glazed cookies with bits of crushed peppermint candy canes. Or, I'll omit the peppermint glaze all together, as the cookie batter already has peppermint extract in it.

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