Peppermint Crush Cookies

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Published: 1/13/2020

What could be more perfect for Santa’s snack than a plate of cookies studded with chocolate and peppermint candies?

Serves: 24 Save

Ingredients (9)

  • 1 cup butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 1/2 to 3 cup self-rising flour
  • 2 cup chocolate chips (mixture of semi-sweet and milk chocolate), plus more for decorating if desired
  • 1 teaspoon peppermint extract
  • 1 teaspoon salt
  • 1 cup crushed peppermint candies or candy canes, processed into coarse crumbs

Directions

  1. Preheat oven to 350F.
  2. Combine butter, sugars, eggs, extract and salt and beat until just combined. Add flour in 1 cup increments until well combined. If dough is sticky to the touch, add more flour in 1/4 cup increments until smooth. Stir in chocolate chips.
  3. Scoop about 3 ounces of dough into your hands to form each cookie. Dip the tops into the peppermint candy. Place candy-side-up on insulated baking sheet one dozen at a time. If desired, decorate with additional chocolate chips. Bake in center of oven 10 to 13 minutes, until puffy and lightly tanned. Remove from baking sheet carefully with a metal spatula. The candy hardens quickly and will cause cookies to tear if using a rubber spatula.

Winter Wonderland Red Sangria

The Bar

Ingredients (8)

  • 0.25 cup Zacapa No. 23 Rum
  • 1 bottle Grenache Wine
  • 1 Medium Navel Orange, Thinly Sliced
  • 1 Red Apple, Chopped and Cored with Skin
  • 1 Pear, Sliced and Cored with Skin
  • 0.75 cup Raspberry Sparkling Water
  • 2 Cinnamon Sticks
  • Club Soda to Top
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