Bakery-Style Peppermint Chocolate Cookie
Indulge in our delicious chocolate chip cookies with peppermint, the perfect treat for the holidays. Elevate your dessert game today!
Servings: 35 cookies
Equipment
Ingredients
- 1 cup room temperature butter
- 1 cup brown sugar
- 2 eggs
- 1 Tablespoon cornstarch
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chopped andes candies
- 1 cup semi sweet chocolate chips
- 3 cups flour add more if needed
Instructions
- In a bowl add the butter and sugars and cream together until smooth.
- Add the eggs and blend well.
- Mix in the cornstarch, baking soda, salt and vanilla.
- Pour in the chopped Andes candies, mixing together.
- Add in the chocolate chips.
- Pour in the flour one cup at a time until blended well. The batter should form together and begin to pull away from the bowl.
- Place the dough in a smaller bowl (so it fits) in the fridge and allow to chill for a few hours, firming up the butter.
- Remove the dough from the fridge and preheat the oven to 375℉.
- Get about 1 1/2 Tablespoons amount of dough and form into a ball.
- You can add more mints by pressing a hole in the middle and adding half a chocolate candy into the middle of the cookies and closing it inside.
- Bake the cookies for 13 minutes. Allow to cool on the baking sheet for 2 minutes before removing from the sheet and placing on parchment paper to cool.