1 C Butter, softened
1 1/2 C Sugar
2 Tsp. Peppermint Extract
3 C Flour
2 Tsp. Baking Powder
1 Tsp. Baking Soda
2 Tsp. Cream of Tarter
1/4 Tsp. Salt
12oz. Semi Sweet Chocolate Chips
These cookies are soft and light! The peppermint flavoring is there but not over powering. They hold up well in an air tight container! I mean, honestly, what else can be said about these cookies? THEY ARE MINT AND CHOCOLATE!!! A perfect match! This is how I made them!
I cream together the sugar and butter. Really blend the two together. You want to make sure the mixture is fluffy!
In a separate bowl, mix together the dry ingredients. I use a whisk to combine the flour, baking powder, baking soda, cream of tarter and salt.
Now add the eggs and peppermint extract to the butter/sugar mixture. Beat another 2-3 minutes.
Now mix the dry mixture in with the wet ingredients.
Now mix in the chocolate chips. If you wanted to, you could add Andes Chocolates to it. But I, personally, like the settle mint flavor in these cookies.
I use a cookie scoop and scoop the cookies on a lined baking sheet. I suggest using silicone but if you don’t have those mats, parchment paper works great!
Bake the cookies at 350 degrees for about 9-10 minutes. You don’t want these cookies get too dark. Because they use only white sugar, they wont get dark and toasty like typical cookies that use brown sugar.
After they bake, remove them from the baking sheet and cool them on either a cooling rack or a wax paper lined towel. (That is the method I prefer)
Let the cookies cool and enjoy!