Peppermint Crush Chocolate Chip Cookies
This interpretation of the classic Tollhouse cookie can be a holiday hit or a great way to use up leftover candy canes.
Makes: 24 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 35 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 35 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- ½ cup butter
- ½ cup margarine
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon peppermint extract
- 1 teaspoon salt
- 2 ½-3 cups self-rising flour
- 2 cups chocolate chips (mixture of semisweet and milk chocolate is best)
- 1 cup crushed peppermint candies or candy canes, processed into coarse crumbs
Instructions
- Preheat oven to 350 degrees.
- Combine butter, margarine, sugars, salt, eggs and peppermint extract until well blended, but not whipped. Stir in flour in 1 cup increments. The batter should not be sticky. Add more flour to achieve smoothness. Stir in chocolate chips.
- Scoop onto cookie sheet, 12 per sheet. Press peppermint candy on the tops of each cookies.
- Bake 10-13 minutes or until light tan and puffy.
Find More Recipes
www.FarmFlavor.com
