Chocolate Chip Cookies With Peppermint Extract Recipes

PEPPERMINT CHOCOLATE CHIP COOKIES

Steps:

• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, egg yolk, green food coloring, and peppermint extract until smooth.
• Combine flour, baking powder, baking soda, cream of tartar, and kosher salt in a separate bowl. Mix into egg mixture until dough comes together. Fold in chocolate chips. Cover dough and refrigerate until firm enough to scoop, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Drop spoonfuls of dough 2 inches apart onto the baking sheets.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CHOCOLATE CHIP PEPPERMINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE CHIP PEPPERMINT COOKIES

Steps:

• Preheat oven to 350.
• Beat together the butter, shortening, white sugar, and brown sugar.
• Beat in the eggs, vanilla and almond extract.
• Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture.
• Beat well.
• Stir in the chocolate chips and crushed candy canes.
• Drop onto lightly greased cookie sheets by tsps; keeping 2" apart.
• Bake at 350 for 11-13 minutes or until lightly golden brown around edges.