Peppermint Bark Sugar Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cream of tarter
  • 3 cup Flour
  • 1 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1 1/2 cup Sugar
  • 6 oz White chocolate chips

• Dairy

  • 1 cup Butter

• Desserts

  • 6 oz Andes creme peppermint chips

Found on littledairyontheprairie.com

Description

Ingredients

• 1 c. butter, softened
• 1½ c. sugar
• 2 eggs
• 1 tsp. peppermint extract
• 3 c. flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cream of tarter
• ¼ tsp. salt
• 6 oz. Andes Creme Peppermint Chips
• 6 oz. white chocolate chips

Directions

• Cream butter and sugar for about three minutes. It should be fluffy.
• Add eggs and peppermint extract. Cream for another 2-3 minutes.
• Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined.
• Add peppermint chips and white chocolate chips. Gently stir to until incorporated.
• Line baking sheet with parchment paper. Drop cookies using a 2 Tablespoon size cookie scoop.
• Bake at 350 degrees for about 10 minutes. Watch for the cookies to begin cracking. Let cool on baking sheet for a few minutes. Transfer to cookie rack and finish cooling.
• Note: If you choose to use a smaller cookie scoop reduce baking time to 8 minutes.