Catsies Holiday Peppermint Chocolate Chip Cookies Recipes

CHOCOLATE CHIP PEPPERMINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

CATSIE'S HOLIDAY PEPPERMINT CHOCOLATE CHIP COOKIES

Steps:

• 1. Cream together butter and sugar.
• 2. Add egg, vanilla, and peppermint oil and blend.
• 3. In a separate bowl combine flour, cornstarch, soda, and salt.
• 4. Sift and add to creamed mixture.
• 5. Stir until blended.
• 6. Stir in chips and nuts.
• 7. Make balls of dough using 2 Tbsp size cookie scoop. Roll each in hand to ball shape and place all on one cookie sheet.
• 8. Cover with plastic wrap and chill for at least one hour.
• 9. (At this point chilled cookies can be placed in plastic freezer bag and freeze. Thaw 20 minutes before baking.)
• 10. Placed chilled dough balls 2 inches apart on baking sheet.
• 11. Bake 15 to 18 minutes at 325 degrees or until browned and a bit crispy around the edges
• 12. Sometimes I add crushed up hard peppermint candies instead of adding the oil. Just crush and measure with the nuts.

CHOCOLATE CHIP COOKIES WITH PEPPERMINT EXTRACT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs. Stir in vanilla extract and peppermint extract. Dissolve baking soda in hot water and mix into the batter.
• Combine flour, salt, and cream of tartar in a separate bowl. Add to the batter gradually; mix well. Stir in chocolate chips.
• Drop spoonfuls of batter onto ungreased baking sheets.
• Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets for 1 minute; transfer to a wire rack to cool completely.

CHOCOLATE CHIP PEPPERMINT COOKIES

Steps:

• Preheat oven to 350.
• Beat together the butter, shortening, white sugar, and brown sugar.
• Beat in the eggs, vanilla and almond extract.
• Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture.
• Beat well.
• Stir in the chocolate chips and crushed candy canes.
• Drop onto lightly greased cookie sheets by tsps; keeping 2" apart.
• Bake at 350 for 11-13 minutes or until lightly golden brown around edges.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

CHOCOLATE PEPPERMINT CHIP COOKIE RECIPE

Steps:

• In a large mixing bowl, beat butter and sugar until light and fluffy.
• Add eggs and vanilla and beat well.
• In another bowl, stir together flour, cocoa, baking soda and salt. Gradually add this to the butter mixture.
• Stir in chips by hand.
• The mixture will be THICK.
• Heat oven to 350 degrees F.
• Chill in refrigerator 10 minutes.
• I used a regular sized ice cream scoop for extra large cookies.
• Drop dough onto a greased, cold cookie sheet.
• Bake 17 minutes at 350 degrees for crisp edges and gooey centers.
• Remove from oven and allow cookies to sit on cookie sheet 2 minutes before removing.
• After 2 minutes, using a thin spatula, move to a wire rack to cool.