Chocolate-Peppermint Delight Cookies
A wonderful hybrid cookie, combining the timeless classic chocolate chip cookie and the ever-popular Thin Mint® cookies.
- Preparation:
- Cooking:
- Total:
- Serves: 60 persons
Ingredients
- 1cup unsalted butter, softened
- ¾cup brown sugar
- ¾cup white sugar
- 2large eggs, lightly beaten
- 1teaspoon vanilla extract
- 1teaspoon peppermint extract
- 2¼ cups all-purpose flour
- 1teaspoon baking soda
- 1(10 ounce) package creme de menthe baking chips (such as Andes®)
- 1cup chopped pecans
- 1cup chopped dark chocolate
- 1teaspoon peppermint extract, or more to taste
Instructions
Step 1
Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.Step 2
Chill dough for 15 to 30 minutes.Step 3
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.Step 4
Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.Step 5
Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.Step 6
Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.Step 7
Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.