Chocolate chip cookies are a year ’round favorite but at Christmastime, I fancy them up a bit.
It took a few years to get this recipe just right. We first tried it by crushing up candy canes but found them to be too hard to eat. Nothing like biting into a cookie and hoping you don’t break a tooth! Plus, the peppermint flavor we were hoping for wasn’t there. Next we tried crushing King Leo soft peppermints. We hit on the right candy texture but again, the peppermint flavor was lacking. Finally, it dawned on us to add peppermint extract to the cookie dough. Ta-da! Now that’s what we were aiming for!
Of all the cookies I make at Christmas, these are my favorite. I like the comfort of the chocolate chip cookie accompanied by the festiveness of the peppermint.
This is my standard chocolate chip cookie recipe that was given to me by my friend, Katie with the peppermint additions noted.
- 1/2 cup butter softened
- 1/2 cup Crisco
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp pure peppermint extract (substitute pure vanilla extract to make regular chocolate chip cookies)
- 1 tsp salt
- 1 tsp baking soda
- 2 1/4 cups flour
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed King Leo soft peppermints (omit if making regular chocolate chip cookies)
- Cream together the butter, Crisco and sugars. In a separate bowl, beat the egg & extract together. Add egg mixture to butter/sugar mixture and cream together.
- Mix in the salt and baking soda. Then mix in the flour. Stir in chocolate chips and crushed peppermints.
- Bake @ 350 for 12 minutes.