#mintycookies

[thefrenchrover]

Indulge in the delightful combination of buttery cookies with a refreshing peppermint twist. These easy-to-make peppermint cookies are perfect for any occasion!

Ingredients: 2 cups all-purpose flour. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 egg. 1/2 teaspoon peppermint extract. 1/4 teaspoon salt. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/2 cup crushed peppermint candies. 1/4 cup powdered sugar, for coating.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Mix the peppermint extract and egg together until they are well mixed. Mix the flour, salt, baking powder, and baking soda together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add the crushed peppermint candies and mix them in. Roll the dough into 1-inch balls and coat them with powdered sugar. Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one. Bake the cookies for 8 to 10 minutes, or until they are set and the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy these tasty peppermint cookies after they've cooled down!

Prep Time: 15 minutes

Cook Time: 10 minutes

Foodie Frenzy Kitchen

[eternitystudios]

Indulge in the refreshing and chocolaty delight of Misty Minty Peppermint Patties Cookies! These cookies are infused with peppermint extract and studded with crushed peppermint candies, offering a perfect blend of flavors and textures.

Ingredients: 2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 1 1/4 cups granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 3/4 cup finely crushed peppermint candies or candy canes. 1 cup semi-sweet chocolate chips. 1 teaspoon vegetable shortening.

Instructions: Mix the cocoa powder, baking soda, salt, and flour together in a medium-sized bowl using a whisk. Put the softened butter and sugar in a large bowl and beat them together until they are light and fluffy. Mix the egg, peppermint extract, and vanilla extract into the butter. Mix everything together by beating it. Slowly add the dry ingredients to the wet ones and mix them in until they are just combined. Add the crushed peppermint candies and mix them in. Each half of the dough should be rolled into a log about 2 inches across. Cover with plastic wrap and put in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on baking sheets. Cut the chilled dough logs into rounds that are about 1/4 inch thick. Don't put them all on the baking sheets at once; leave some space between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Melt the vegetable shortening and semisweet chocolate chips in a bowl that can go in the microwave for 20 seconds at a time, stirring each time until the mixture is smooth. After the cookies have cooled, dip each one into the melted chocolate and let the extra chocolate drip off. Put the cookies that have been dipped on parchment paper to dry. While the chocolate is still wet, add some more crushed peppermint candies to the top of each cookie. Let the chocolate set all the way before you serve it or put it away in a container that won't let air in.

Prep Time: 25 minutes

Cook Time: 12 minutes

GO MERRY FLOWER

[14-billion-years-later]

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