Santa's Chocolate Chip Peppermint Cookies

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 3 cups Flour
  • 1 bag Milk chocolate chips
  • 1 tsp Sea salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/2 cup Butter, soft

• Desserts

  • 1 cup Andes peppermint crunch pieces

• Beer, Wine & Liquor

  • 1 bag Andes creme de menthe baking chips

Found on delicioustable.com

Description

Ingredients

• Ingredients:
• ½ cup butter (soft, room temperature)
• ½ cup vegetable oil
• 1 cup brown sugar
• 1 cup white sugar
• 1 teaspoon vanilla
• ½ teaspoon almond extract (optional)
• 2 eggs
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup Andes Peppermint Crunch pieces
• 1 bag milk chocolate chips
• 1 bag Andes Creme de Menthe baking chips (or Toll House Dark Chocolate & MInt Morsels - Limited Edition)

Directions

• Cream butter, oil, vanilla extract, almond extract, white sugar, and brown sugar in a stand mixer or by hand mixer.
• Add eggs, and beat until creamy.
• In a separate bowl, sift flour, salt, baking powder, baking soda, and mix well.
• Add dry ingredients into wet ingredients in the mixer. Mix until combined.
• Add all 3 chips; peppermint, milk chocolate, and creme de menthe.
• Mix chips into dough until well combined by hand using a rubber spatula.
• Scoop out cookie dough with 1 scoop on a sil pat or parchment lined baking sheet 1 apart.
• Bake at 375 for 12 minutes, until edges just browning. These are a soft cookie, and will look a little underbaked when you first look at them. Trust me, they are fine!
• Cool cookies completely before moving, these are soft cookies and need to set up.
• Enjoy!