Photo: Randy Mayor; Styling: Claire Spollen    
Yield
Serves 36 (serving size: 1 cookie)

Enjoy the classic combination of chocolate and peppermint all year long in this simple, yet oh-so-good cookie recipe.

How to Make It

Step 1

Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt.

Step 2

Beat peppermint extract into cookie dough at medium speed. Stir in crushed peppermint candies and chocolate chips. Drop dough by tablespoonfuls 2 inches apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes or until lightly browned.

Ratings & Reviews

PaigeD13's Review

Bjknapp
November 11, 2014
Delicious, chewy and easy!

nwilker's Review

nwilker
January 29, 2015
Definitely easy to make. I used candy canes and just weighed till i got close to 1.5 ounces. I didn't have peppermint extract, but i don't think it was needed. I used the smaller cookie scooper and was able to get over 16 balls on a sheet and they didn't touch. I was able to make 48 cookies this way! Definitely a nice holiday cookie option!

Tasty but painful to eat

PaigeD13
December 19, 2015
The problem with this recipe is the use of candy in it. The corn syrup in the candy melts in the baking process, then hardens again once the cookie is cooled. The flavor is great, but the cookies are rocks. They are painful to eat now that they are cool. I suggest leaving in the mint extract, but using Andes candies instead of chocolate chips and peppermint candy.