#1 Peppermint Chocolate Chip Cookies!

I adapted this recipe from the “50 Peppermint Treats” insert I found in  the December issue of the Food Network magazine.  Instead of minty flavored M&Ms, I crushed up peppermint candy canes to add to the mix.  They baked up perfectly with just the right amount of pepperminty flavor to compliment the milk chocolate chips.

Here’s what you need:
 3 cups of flour
1tsp baking powder
1 tsp baking soda
1tsp salt ( skip the salt if you use salted butter)
1 cup butter melted
2 cups light brown sugar
2 eggs
1 tsp vanilla extract
1 tsp peppermint extract
1 cup chocolate chips ( semisweet or milk chocolate)
3/4 cup crushed peppermint candy

Here’s how to put it all together:
Whisk together the flour, baking powder, baking soda and salt in a bowl and set aside.
In a separate bowl, mix melted butter, brown sugar, eggs, vanilla and peppermint extracts together.  Mix until well combined.  Add dry ingredients into the wet ingredients. I used my KitchenAid mixer on low speed with paddle  attachment  to mix everything together.  Don’t overmix.   Finally, add chocolate chips and crushed peppermint candy.  Mix only long enough until the candy pieces are well incorporated into the cookie dough.
Line baking sheets with parchment paper.  The peppermint is going to melt and can make a real mess of your pans otherwise.  I prefer to use air-bake pans for most all of my cookies.  These pans bake more evenly than regular  cookie sheet pans. I don’t use parchment paper with my air bake pans. I make sure I wash them quickly after scooping the cookies off the pan and onto the wire racks to cool.
 Use a 1/4 cup scoop to scoop out the cookie dough.  Place about 12 scoops per pan. Flatten each scoop of cookie dough with the bottom of a drinking glass to about 1/2 inch thick. Bake at 350 degrees until edges are lightly browned, about 15 to 18 minutes.