Peppy Chocolate Chip Cookies

Chocolate-Chip-Peppermint-Cookies-2I do love cookies.

I am lazy.

I don’t eat a lot of cookies.

Except at Christmas time.

Then I make a bunch.

This great recipe comes from Juanita’s Cocina. Her site is fabulous by the way and on Sunday they have a big list of great recipes by participating Sunday Dinner offerings.  So check it out.

Anyway, this is sorta Christmasy, but I don’t think it NEEDS to be only made at Christmas time. You be the judge.

INGREDIENTS:

  • 2 1/2 c flour
  • 3/4 tsp baking soda
  • 1/8 tsp salt
  • 1 c butter, softened
  • 1 c brown sugar, packed
  • 3/4 c granulated sugar
  • 1 tsp vanilla
  • 2 eggs, room temp
  • 1 1/8 c Andes Peppermint Crunch chips
  • 1 1/8 c chocolate chips

INSTRUCTIONS:

  1. Whisk together the flour, soda and salt.
  2. In a mixer, cream butter and both sugars until smooth.
  3. Beat in the eggs, one at a time, until well combined.
  4. Add the flour mixture in parts until all mixed together.
  5. Add in both chips and mix just until evenly distributed.
  6. Divide the dough into quarters, shaping into a log and covering with Saran Wrap.
  7. Refrigerate overnight.
  8. Preheat the oven to 350°.
  9. Line two baking sheets with parchment.
  10. Cut the logs into about 1/2 inch slices, and place on baking sheet about 2 inches apart.
  11. Bake for about 10 minutes or until edges start to brown.

Serves: 3 dozen or so

NOTES: you can use peppermint candies and pound them up into pieces, but the cookie will be a whole lot crunchier. The Andes pieces are softer, and I like them a lot.

 

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