Crunchy Peppermint Chocolate Chip Cookie Recipe


I have always loved the combination of mint with chocolate. But I wasn't convinced that crunchy candy canes would be a good addition to the already-perfect chocolate chip cookie. I am so glad I was wrong. :) Kevin and I have been thoroughly loving this variation of a favorite recipe. The crunchiness of the candy canes brings an amazing new level to the soft, chewy cookies.

With all those leftover candy canes cluttering your house, maybe this is exactly the recipe you need! 

Crunchy Peppermint Chocolate Chip Cookie Recipe 
Makes 3-1/2 dozen cookies

1/2 cup unsalted butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
1 egg 
1 egg yolk 
2 tsp vanilla extract 
2-1/2 cup flour
1 tsp baking powder
1 tsp salt
1-1/2 cups semi sweet chocolate chips
4-5 full size peppermint candy canes, chopped 

Preheat oven to 350 degrees. 

In a large mixing bowl, cream together margarine, shortening, brown sugar and sugar. Mix in egg and egg yolk and vanilla until combined. Add flour, baking soda and salt and mix on low speed until just incorporated. Stir in chocolate chips and chopped peppermint.

Drop by tablespoonful onto a large cookie sheet (preferably lined with a silicone baking mat.) Bake 8-10 minutes or until edges and tops of cookies are just golden. Let rest on the cookie sheet 2 or 3 minutes before removing to a wire rack to cool completely. 


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