Chocolate Chip Peppermint Cookies
A "Christmasy" version of chocolate chip cookies. Use crushed candy canes or the round red and white peppermint hard candies. The shortening helps make them soft.
- Ready In:
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup shortening, at room temp
- 3⁄4 cup white sugar
- 3⁄4 cup light brown sugar
- 2 large eggs
- 1⁄2 teaspoon vanilla
- 1 teaspoon almond extract
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 2 1⁄2 cups flour
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 cup crushed candy cane, measure after crushing
- Preheat oven to 350.
- Beat together the butter, shortening, white sugar, and brown sugar.
- Beat in the eggs, vanilla and almond extract.
- Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture.
- Beat well.
- Stir in the chocolate chips and crushed candy canes.
- Drop onto lightly greased cookie sheets by tsps; keeping 2" apart.
- Bake at 350 for 11-13 minutes or until lightly golden brown around edges.
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One of the other reviewers said that the mint was too strong in these cookies. If you smash the candy canes too fine, it takes more to make a cup and the mint is stronger. I used one box of regular size candy canes and smashed them so that most pieces were of a similar size to the chocolate chunks or just a tad larger. I used white chocolate chunks, milk chocolate chunks and dark chocolate chips. I used omitted the almond extract due to allergies and added more vanilla to make up the difference. Perfect! Took them to work and got raves reviews.
I consider myself a lover of chocolate and peppermint, like peppermint bark, so I have a hard time saying this, but this recipe should call for half the peppermint pieces. If I make these again, I will only use 1/2 cup of peppermint. I was really hoping these cookies would taste like chocolate chip cookies with a hint of peppermint, but as it is, they are mostly peppermint cookies with a hint of chocolate. Just my 2 cents.