-
-
My review
Chocolate Chip Cookies with Peppermint Extract
3
Paulie B.
"Great cookies that look and taste great. Perfect for holidays such as Christmas or Saint Patrick's Day."
Added to shopping list.
Go to shopping list.
Ingredients
31 m servings 133Original recipe yields 48 servings (4 dozen cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs. Stir in vanilla extract and peppermint extract. Dissolve baking soda in hot water and mix into the batter.
- Combine flour, salt, and cream of tartar in a separate bowl. Add to the batter gradually; mix well. Stir in chocolate chips.
- Drop spoonfuls of batter onto ungreased baking sheets.
- Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets for 1 minute; transfer to a wire rack to cool completely.
You might also like
Footnotes
- Cook's Note:
- Try using creme de menthe chocolate chips or chopped Andes® mints.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
3/21/2018
Made these for church on Sunday, one batch with peppermint and one with almond. I didn't even get to sample one they were gone that quick.
8/26/2019
Used tsp fresh lemon juice as I didn't have cream of tarter, twice the color first batch and 5 drops more second batch (I was making them to appeal to a 4 year old), 3/4 cup each of sugars, and...
12/1/2018
10 minutes was definitely not long enough for mine. I baked for around 15 minutes until the edges were slightly brown. When I tried taking them out at 10 minutes they were very under done. Ba...