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.


  1. Preheat oven to 350 degrees. 
  2. 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.
  3. Scoop onto cookie sheet, 12 per sheet. Press peppermint candy on the tops of each cookies.
  4. Bake 10-13 minutes or until light tan and puffy.


  1. I made these a few days after Christmas and we just ate the last one last night and they were still chewy and delicious. They were AWESOME! Best cookie ever.

  2. Hi Meli,

    Thanks for pointing out this error! We caught it before our print issue came out but missed it online. The recipe does call for two eggs and has been corrected above. Sorry for this mistake!

    Jessy Yancey
    editor, Farm Flavor

  3. I have a question about the flour. Does 1/2-3 cups self-rising flour mean 3 1/2 cups or 1 2/3 cups self-rising flour? The cookie dough was still sticky after 1 2/3 cups so I used closer to the 3 1/2 cups. That meant that instead of 24 cookies I got 77! Instead of pressing peppermint candy into the cookies before baking, I pressed each cookie into the peppermint candy that I had poured into a small dish. I did not use anywhere close to one cup. Bottom line, though, they are very good cookies.

  4. Hi Ruth,

    After looking back over the recipe, we realized we made a mistake. The recipe should read 2 1/2 to 3 cups flour. We’re so sorry about that! Thank you for bringing that to our attention and we’re glad your cookies still turned out okay, even if you got a little extra! We’ve corrected the recipe. Thanks again!

    Rachel Bertone
    editor, Farm Flavor


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