Peppermint Bark Sugar Cookies

Happy Thanksgiving! Hope hope you all have a terrific day with lots of tasty food, family, and friends. I am continuing today with another cookie recipe, peppermint bark sugar cookies.

Peppermint and chocolate is one of my favorite holiday flavor combinations. So why not a cookie that has those two flavors in it?

I created this simple sugar cookies to include both peppermint and chocolate. I have to tell you when I was testing the first batch of cookies, I ended up with a big mess.

So I cooked the cookies on a baking sheet liked with parchment paper. As I was removing the first pan from the oven, I had it slightly angled as I was pulling it out. The whole sheet of parchment slipped right off the baking sheet and fell to the bottom of the oven. I ended up with a big old pile of cookie mess at the bottom of my oven.

I quickly tried to scoop what I could out of the oven. What was left started to burn as I was cooking the over batches. I ended up setting off my fire alarm. My dog, who tends to be my sous chef, was not happy with the blaring alarm.

By the way, if you ever do accidentally set off your fire alarm,  I have now learned to just turn off the breaker that powers the alarm. Wait for all the smoke to leave and then turn the breaker back on.

Peppermint Bark Sugar Cookies

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Ingredients

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• 1 cup softened butter
• 1 1/2 cup sugar
• 2 eggs
• 1 tsp peppermint extract
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/4 tsp salt
• 3 cups flour
• 1 cup Andes Peppermint Crunch baking chips
• 3/4 cup mini semi-sweet chocolate chips

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Instructions

1. Preheat oven to 350 degrees.
2. In a bowl, cream butter and sugar together until fluffy.
3. Add eggs and peppermint extract and beat together until well blended.
4. Add in the baking powder, baking soda, cream of tartar, salt, and flour. Beat together until well combined.
5. Add in Peppermint Crunch chips and mini chocolate chips. Stir until evenly distributed through the dough.
6. Line a baking sheet with parchment and use a cookie scoop to scoop cookie dough onto the sheet. Be sure to leave at lease 2 inches between each scoop. These cookies with spread.
7. Bake at 350 degrees for 10 minutes. Cool on the baking sheet for a few minutes.
8. Remove to a cooling rack and allow to cool completely. Makes about 4 dozen.

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Recipe adapted from Little Dairy on the Prairie.