I’m pretty sure these will be the cookies we leave for Santa this year…if they last that long! I love the flavor combination of peppermint and chocolate.
Exhibit A: Chick-fil-A’s Peppermint Chocolate Chip milkshake.
Exhibit B: Starbuck’s Peppermint Hot Chocolate.
It goes without saying that when I bought these Peppermint Crunch baking chips by Andes, I knew that I would combine them with some chocolate chips to make one dreamy cookie.
These baking chips are essentially white chocolate and crunchy crushed candy canes combined. If you can’t find these at your local grocery store, you could probably substitute some crushed candy canes and a cup of white chocolate chips and still get the same flavor.
Give these a try…and a leave a few for Santa. He just might leave you something nice
Peppermint Chocolate Chip Cookies
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 c. unsalted butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant vanilla pudding mix
- 2 eggs
- 1 tsp. vanilla
- 1 c. chocolate chips
- 1 package Andes peppermint crunch
Preheat oven to 350°.
Combine the flour and baking soda and set aside.
In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
Add the flour mixture.
Stir in the chocolate chips and peppermint crunch bits.
Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.
Bake 10-12 minutes until edges are golden brown. They may still look a little under-done. That’s okay, they’ll keep cooking on the tray as they cool. Once they are comfortable to touch, transfer to a cooling rack.