Another day, another Christmas cookie recipe. But it's the time of year for baking and cookie eating and I'm here to help with this delicious, soft cookie recipe in all it's peppermint glory.
Mix it up this year with your cookies for Santa,
he you'll love 'em.
what you'll need:
2 tbsp butter, softened
1/2 C brown sugar
1 tsp vanilla
1 C + 1tbsp flour
1/2 tsp baking powder
1/3 C mini chocolate chips
1/3 C Andes peppermint crunch baking chips
**I would suggest doubling the batch considering how fast our cookies disappeared. Plus the original recipe only makes about 16 cookies, and you know you'll want more of this yummy goodness.
what you'll do:
+ mix together the softened butter and brown sugar until creamy.
+ add the vanilla and egg, mix well.
+ add in flour, baking powder and salt and combine.
+ fold in chocolate and peppermint chips.
+ chill batter in the refrigerator for 1 hour or the freezer for 30 minutes.
+ using a spring mold (or spoon) scoop out batter into balls (approx. 1 tbsp) set onto a cookie sheet.
+ bake at 350 for 12 minutes. centers will be soft, but they will be baked through.
+ enjoy these delicious cookies that stay soft, my fave!
Such Christmas-y, pepperminty goodness. And like the Soft Toffee Cookies I shared a while bake, these suckers where gone in a day. Now that's what I call a success.