Peppermint Crunch Sugar Cookies

These delightful Peppermint Crunch Sugar Cookies are elevated with Andes Mints Peppermint Crunch baking chips for a fun twist on a classic chewy sugar cookie. You'll love the peppermint flavor in these cookies and they will make a great addition to your cookie tray this holiday season. 

It's cookie sharing time! These cookies are soooo good. Too good not to share!

I recently found these yummy Andes® Peppermint Crunch baking chips at Target and knew I had to find a cookie to put them in and I settled on a great chewy sugar cookie recipe I found on Allrecipes.

The addition of the baking chips turned out to be a great decision because these cookies are DELISH!

The result is a perfectly minty (not overpowering) sugar cookie that is crispy on the outside but chewy on the inside. Be sure to not over bake these, so they stay soft in the middles. 

They will be done when the tops JUST START to crackle in the oven so watch them closely.

If you like this recipe, make sure to check out the recipe for Peppermint Crunch Chip Shortbread Cookies made with peppermint crunch chips too! 

These cookies are so perfect, I think I may have started a new holiday tradition!

Peppermint Sugar Cookies, peppermint crunch chip sugar cookies

dessert, cookies

American

Yield: 24 servings

Author: Renee Paj

Peppermint Crunch Sugar Cookies

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

A perfectly minty (not overpowering) sugar cookie that is crispy on the outside but chewy on the inside.

Ingredients

• 2 1/2 cups all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar (plus additional for rolling)
• 1 large egg
• 1 tsp. pure vanilla extract
• 1- 10oz. bag of Andes® Peppermint Crunch Baking Chips

Instructions

1. Preheat oven to 350 degrees F. Line baking sheet(s) with parchment or spray with cooking spray or use a silpat.
2. In large bowl, sift together flour, baking soda and salt. Set aside
3. In large bowl of stand mixer, with paddle attachment, cream butter and sugar until light and fluffy. (about 4-5 minutes)
4. Add in egg and vanilla and beat another 2-3 minutes. Slowly add flour mixture into the butter mixture with mixer running on low. Remove bowl from mixer stand.
5. Stir in the bag of chips by hand until well blended.
6. Scoop out 1 TBSP of dough or use cookie scoop and roll into ball. Roll ball into sugar and place on prepared baking sheet. (cookies will flatten and spread as they bake). Repeat with remainder of dough.
7. Bake in oven for 8 - 10 minutes or just until the tops begin to crinkle. Remove from oven and allow to cool on pan for a few minutes before removing to wire rack to cool completely. Store in airtight container.

Notes

Recipe makes approximately 4 dozen cookies; 2 cookies per serving.

Nutrition Facts

Calories

186.06

Fat (grams)

10.28 g

Sat. Fat (grams)

6.88 g

Cholesterol (grams)

28.09 mg

Carbs (grams)

22.14 g

Fiber (grams)

0.35 g

Sugar (grams)

12.08 g

Net carbs

21.78 g

Protein (grams)

2 g

Sodium (milligrams)

109.28 mg

Nutritional Information provided is an estimate and does not include sauce.

https://www.reneeskitchenadventures.com/2013/12/peppermint-crunch-chewy-sugar-cookies.html

Copyright © 2013 Renee's Kitchen Adventures

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