Recipe courtesy of Lasheeda Perry
Peppermint Cookies-and-Cream Cookies
- Level: Easy
- Yield: about 25 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 174
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 12
- Protein
- 2
- Cholesterol
- 35
- Sodium
- 95
- Total: 2 hr 15 min (includes chilling time)
- Active: 30 min
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/3 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon peppermint extract
2 large eggs
2 3/4 cups all-purpose flour (see Cook's Note)
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
20 soft peppermint puffs, crushed (about 3/4 cup crushed)
15 chocolate sandwich cookies, such as Oreos, crushed (about 1 cup crushed)
1/3 cup red mini candy-coated chocolates, such as M&M's Minis
Directions
- Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs, then continue to beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates until evenly dispersed throughout the dough.
- Divide the dough into 3-tablespoon portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
- Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
- Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. Bake one sheet at a time on the center rack until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)