Peppermint is so reminiscent of Christmas to me. It seems like I only really use it in recipes late November and December despite a deep love for it. As I sit here, on the Sunday prior to Thanksgiving, I’m rushing today to get three new recipes created, cooked/baked and photographed and then blogged so that I can take some down time this week with my family. This is my final recipe. It’s indulgent. Not clean eating. I created this recipe for my daughter to take to a sleepover tomorrow night. The girls have all been swimming so much that the calories don’t matter (ah to be a teenager) and it’s a special treat to enjoy with girlfriends at a sleepover. On top of using some mint in this recipe, I also added a fun little extra to this recipe. A fun baking holiday idea that is a must try!
1 cup of all purpose flour (I used King Arthur)
1/2 teaspoon of baking soda
1/2 teaspoon sea salt
1/2 cup butter (unsalted) at room temperature
5 tablespoons of sugar
5 tablespoons of light brown sugar
1 egg, room temperature
1 teaspoon of peppermint extract
1/2 teaspoon of vanilla paste or extract
10 Mint sandwich cookies (I used Trader Joe’s Joe Joe’s), chopped up
1 10 ounce bag of chocolate chips
In a bowl, whisk the flour, soda and salt. Set aside. Preheat the oven to 375 degrees. Spray your 8×8 glass baking sheet with baking spray and set aside.
In your stand mixer, paddle attached, cream butter and sugars. Stop the machine and scrape down the sides. Then add the egg and extracts – blend. Add the flour mixture. Then finally, add the cookies and chocolate chips. Beat for a few seconds.
Drop the dough into your prepared pan pressing it down and filling in all the sides and corners. Bake for 18-22 minutes or until the edges are golden. I prefer the cookie dough to be slightly underdone to keep them moist. Remove and let cool. Slice and serve.
— Knead to Cook