TODAY Food Club

Double Peppermint Chocolate Chip Cookies! Minty chocolate chip cookies with a sweet glaze and crushed peppermint candies on top! The perfect holiday cookie!

Double Peppermint Chocolate Chip Cookies

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon fine salt
• 2 sticks unsalted butter, room temperature
• 2 cups granulated sugar
• ¼ teaspoon peppermint extract
• 1 large egg
• ½ cup mini semisweet chocolate chips
• 1 cup confectioners' sugar, sifted
• 3 tablespoons heavy cream
• 12 round peppermint candies, crushed, for decorating

Preparation

1. Preheat your oven to 350 degrees. Combine the flour, baking powder, and salt. In a large bowl, using a mixer, beat butter, granulated sugar, and ¼ teaspoon peppermint extract on medium-high until pale and fluffy, 3 minutes. Beat in egg, then flour mixture on low. Stir in chocolate chips.
2. Roll dough into 1 ½-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, about 12 to 14 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
3. Using a small bowl, whisk together the confectioners' sugar and heavy cream to make a spreadable glaze (start with 2 tablespoons). Using a spoon, butter knife or offset spatula, spread a thin layer of the glaze on top of each cookie and sprinkle with the crushed peppermint candies. Let dry completely before serving!

Recipe Tags

• Christmas
• American
• Dessert