I know it’s a little odd that I am writing this post on a Saturday night – but I needed to get my final cookie post up and with the lack of internet at home (and time) I decided to post it today.
On Thursday we had the big move to the new house. So things very extra nutty around here – lots of boxes to pack/unpack, a mess everywhere, and all my baking goods in separate boxes throughout the house made it a little tricky.
But today I got it together and baked these delicious peppermint crunch cookies. The cookies spread a little more than I expected but I was into the large cookies.
Perfect cookies to eat with a nice mug of hot cocoa, which is exactly what I will be doing tonight. ;)
Peppermint Crunch Cookies
Makes about 24 cookies
1/2 cup of unsalted butter (1 stick)
3/4 cup of sugar
1/2 teaspoon of peppermint extract
1 1/4 cups of all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 cup of crushed candy canes
Preheat the oven to 350 degrees F. Cream the butter and sugar until creamy. Add egg and peppermint extract. Once mixed add flour, baking soda, and cream of tartar. Mix ingredients together.
You can use a cookie dough scoop or your hand and make same size cookie dough balls. Place on baking sheet lined with parchment paper about 2 inches apart. Bake for 11-13 minutes. Cookies will flatten a bit once out of the oven.
Let cookies cool on wire rack.
So after 52 weeks, a full year, I completed my challenge. See the rest of my posts from The Cookie Challenge.
Photo + Recipe: by Blush + Jelly