After a successful few hours of decorating the house for Christmas I thought that I would reward myself for a job well done by baking up some delicious chocolate chip and peppermint cookies. I love the combination of refreshing mint and chocolate. I found this recipe on big mama’s home kitchen. These cookies were chewy with a nice mint flavor and packed with chocolate chip goodness. Matthew even indulged in these cookies and he is typically not a fan of mint.
So, candy canes aren’t just for hanging on the tree this year! These delicious, smooth, mint and chocolate chip cookies will have you in the christmas spirit in no time.
Ingredients: (yields 18 two tablespoon sized cookies)
- 1 1/2 sticks of unsalted butter, melted and cooled to room temperature
- 1 cup of light brown sugar, packed
- 1/2 cup of sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of peppermint extract
- 2 cups plus 2 tablespoons of flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of milk chocolate chips
- 1 cup of bittersweet chocolate chips
- candy canes, crushed into small pieces
To begin I melted 1 1/2 sticks of unsalted butter and set it aside to cool.
In a large bowl I whisked together 2 cups plus 2 tablespoons of flour, 1/2 of a teaspoon of baking soda, and 1/4 of a teaspoon of salt.I set it aside for later.
Then in the mixer bowl I creamed together 1 1/2 sticks of room temperature melted butter, 1 cup of light brown sugar, and 1/2 of a cup of sugar. I mixed until smooth.
To the butter mixture I added 1 egg, 1 egg yolk, 2 teaspoons of vanilla extract, and 1/2 of a teaspoon of peppermint extract. I mixed until incorporated.
Then I added in the flour mixture and mixed just until combined. I made sure not to over mix the dough.
I folded in 1 cup of milk chocolate chips and 1 cup of bittersweet chocolate chips. I mixed until incorporated.
Then I transferred the dough to a glass bowl and covered it with a piece of plastic wrap. I refrigerated the dough for 1 hour.
With 30 minutes left on the chill time I preheated the oven with the bread stone to 325 degrees. Then I crushed up some candy canes into small pieces.
Once the 30 minutes was up I began shaping the dough into 2 tablespoon sized balls. Then I pressed some pieces of candy cane into the tops and sides of the cookies.
I evenly spaced out 6 cookies on the bread stone. I used caution as the bread stone was very hot. Then I baked the cookies for 15 minutes and until the edges were golden brown and the centers were still soft and puffy.
Then I let the cookies cool for 5 minutes on the bread stone. After 5 minutes I carefully transferred the cookies to a cooling rack to completely cool.