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Peppermint Chocolate Chip Cookies
Fudgy Minty Addicting Cookies reminiscent of the holiday season, but perfect anytime of year.
4.5
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Prep Time
5
mins
Cook Time
10
mins
Chilling Time
30
mins
Total Time
45
mins
Course
Dessert
Cuisine
American, Canadian
Servings
36
Cookies
Calories
134
kcal
Ingredients
1x
2x
3x
1
Cup
Salted Butter
Room Temperature
1¼
Cups
White Granulated Sugar
½
Cup
Brown Sugar
2
Large
Eggs
Room Temperature
1
Teaspoon
Pure Peppermint Extract
2
Teaspoons
Pure Vanilla Extract
¾
Cup
Unsweetened Cocoa Powder
1
Teaspoon
Salt
1
Teaspoon
Baking Soda
1
Teaspoon
Baking Powder
2
Cups
All Purpose Flour
Spooned and Leveled
1
Cup
Chocolate Chips
Instructions
Measure out your dry ingredients and bring your eggs and butter out of the fridge and allow them to come to room temperature
Make The Dough
Blend the butter and sugars together until incorporated.
Add in the Eggs, peppermint and vanilla. Blend.
Blend in the Cocoa powder, salt, baking soda and baking powder.
Slowly add in the flour mixing only enough to get it mixed in. You don't want to over mix cookie dough. Once its in, add in the chocolate chips.
Divide the dough, and Shape.
This recipe makes 36 cookies. You can use a small cookie scoop or 2 tablespoons/ ball.
Once you have the dough divided, roll into smooth balls and chill for 30 minutes.
Bake
Preheat oven to 350°F
place 12 dough balls onto a standard size cookie sheet that is lined with tinfoil, parchment paper or a silicone mat.
Press 2-3 extra chocolate chips into the top of each cookie dough ball before baking.
Bake for 10 minutes
Let firm up and cool completely on the cookie sheet.
Nutrition
Calories:
134
kcal
Carbohydrates:
18
g
Protein:
1
g
Fat:
7
g
Saturated Fat:
4
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
25
mg
Sodium:
158
mg
Potassium:
45
mg
Fiber:
1
g
Sugar:
12
g
Vitamin A:
173
IU
Calcium:
16
mg
Iron:
1
mg
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