Who doesn’t love peppermint?! My kids LOVE it! And tomorrow starts our first winter swim meet and I’m always baking like a madwoman to prepare. The kids swim and they eat… this is what winter swim (and summer) is all about! Some healthy snacks and some decedent ones for post race celebration. These are a reason to celebrate! I promise.
1 cup + 2 tablespoons of King Arthur’s all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup of Smart Balance butter (or you can use regular butter)
6 tablespoons of packed brown sugar
6 tablespoons of granulated sugar
1 teaspoon of peppermint extract
10 ounces of chocolate chips
1 bag of individually wrapped Peppermint Patties (unwrapped)
Preheat the oven to 375 degrees. Spray your 9×9 glass pan with baking spray.
In a small bowl, mix flour, soda and salt.
In your stand mixer, beat butter and both sugars for 3 minutes. Then add the egg and peppermint extract. Add the flour mixture and beat on slow until incorporated. Beat in the chocolate chips by hand.
Take half of the dough and place it in the prepared pan and smooth it out to cover the bottom. Then lay the peppermint patties over top of the cookie dough. You can spread them or butt them together. Then take the remaining dough and place it on top. It may not cover totally but it will melt and distribute. Bake for 22-24 minutes. Keep a watchful eye if they need to bake a few minutes longer depending on your oven.
*Chocolate chip cookie recipe is an adaptation from Guittard’s super cookie chip cookie recipe.
— Knead to Cook