Saturday night while David and I were out, Maddie and her Mimi made Chocolate Chip Peppermint Cookies from Plain Chicken's blog. This delicious Christmas twist on the old standby is worth making!
Peppermint Chocolate Chip Cookies
1 cup (1/2 lb.) butter, room temp
1 1/2 cups firmly packed brown sugar
2 large eggs
1 t. vanilla
2 1/2 cups all-purpose flour
1 t. baking soda
1/2 t. salt
2 cups semisweet chocolate chips (12 oz)
1 cup crushed candy canes (1- 6 oz box)
Place candy canes in a heavy-duty ziploc bag and pound with rolling pin into very small pieces. **Great job for little helpers. Note from Maddie..."double the bag because those things can explode!"
In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well-incorporated. Stir in chocolate chips and candy canes.
Drop dough in 2-Tablespoon (1/8 cup) portions, 2 inches apart, onto greased baking sheets.
Bake in 375 degree oven until cookies are lightly browned and no longer wet in the center, about 6 to 8 minutes, maybe longer. (PlainChicken bakes at 400 degrees, but we prefer cookies a bit softer.)
With spatula, transfer cookies to racks to cool.
Recipe courtesy of PlainChicken.