Description
Crisp, buttery cookies kissed with cool peppermint and studded with chocolatey crunch, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup salted butter, at room temperature
- 2/3 cup white sugar
- 1 tsp vanilla powder
- 2 cups all-purpose flour
- 3/4 cup Andes Peppermint Crunch Baking Chips
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Cream together the butter and sugar in a bowl until pale and fluffy, about 2-3 minutes.
- Add the vanilla powder and then gradually mix in the flour until just combined.
- Scoop tablespoon-sized portions, roll into balls, and flatten slightly, or shape into a log and chill, then slice into rounds.
- Gently press the peppermint chips into the tops of the cookies.
- Bake for 12-15 minutes until edges are faintly golden.
- Transfer to a rack to cool completely before serving.
Notes
For variations, try using crushed candy canes instead of peppermint chips or explore different flavor profiles like lemon or chocolate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: peppermint, cookies, shortbread, holiday baking, festive treats