Peppermint Mint Chocolate Chip Cookies
Modified from Alton Brown, this fresh look on the cookie is sure to delight!
READY IN: 40mins
YIELD: 2 1/2 dozen
UNITS: US
INGREDIENTS
Nutrition- 1cup unsalted butter
- 2 1⁄4cups bread flour
- 1teaspoon kosher salt
- 1teaspoon baking soda
- 1⁄4cup sugar
- 1 1⁄4cups brown sugar
- 1
- 1egg yolk
- 2tablespoons milk
- 1teaspoon vanilla extract
- 1⁄2teaspoon peppermint extract
- 2cups crushed Andes mints candies
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DIRECTIONS
- Freeze mints, then crush into small chunks. place back into freezer.
- Preheat oven to 375 degrees F.
- Melt butter in saucepan over low heat.
- sift together flour, baking soda, and salt. Set aside.
- Pour melted butter into the mixing bowl. Add sugar, brown sugar and cream on medium speed. Add egg, egg yolk, 2 tbsp milk, vanilla extract and peppermint extract.
- Slowly incorporate flour until thouroughly combined.
- Stir in andes' mint chunks.
- Chill dough, then scoop onto parchment paper, aprox. 6 cookies per sheet.
- Bake for 12-14 minutes, checking cookies after 5 minutes.
- Rotate the baking sheet to ensure even browning.
- Cool, and store in air tight container.
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