Chocolate Chip Peppermint Crunch Cookies
Ingredients
The cookie dough
-
3¾
cups
all purpose flour
-
1½
teaspoons
baking soda
-
¾
teaspoon
salt
-
1
cup
unsalted butter
-
¾
cup
granulated sugar
-
1
cup
light brown sugar
-
2
large
eggs
-
1½
tablespoons
vanilla extract
-
1½
cups
chocolate chips
The mix-ins
-
2
boxes
Peppermint Crunch Junior Mints
-
6
large
candy canes
-
to taste
sea salt
Instructions
- Preheat the oven to 350°F and prepare your baking pans.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream together butter and sugars, then add eggs and vanilla.
- Mix the dry ingredients into the wet ingredients and stir in chocolate chips.
- For giant cookies, scoop out dough, wrap around Junior Mints, and place in muffin top pans; sprinkle with crushed candy canes and sea salt.
- For regular cookies, tuck a Junior Mint into each ball of dough, roll in crushed candy canes, and place on a baking sheet; sprinkle with sea salt.
- Bake giant cookies for 10-13 minutes and regular cookies for 8-10 minutes, then cool before serving.
Nutrition Facts (estimated)
Servings
18 giant cookies or about 48 regular cookies
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
You might also like