Chocolate-Peppermint Delight Cookies
A wonderful hybrid cookie, combining the timeless classic chocolate chip cookie and the ever-popular Thin Mint® cookies.
- Serves: 60 persons
- 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
Step 1Combine 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 2Chill dough for 15 to 30 minutes.
Step 3Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
Step 4Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
Step 5Bake 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 6Meanwhile, 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 7Cut 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.