A yummy recipe for you that will be a crowd pleaser for sure. This recipe is perfect for the Christmas season, it allows you to use peppermint candies in your recipe and makes for a scrumptious treat. The peppermints give the cookies a slight crunch as well as extra sweetness – a wonderful combination. And seriously, who can resist chocolate chips and sprinkles?!
So without further ado . . .
A new twist on an old favorite recipe. I hope this wins you high praise during this lovely season – blessings to you and yours!
Peppermint Funfetti Cookies
This is one of my favorite cookie recipes that is so easy to swap out the fun ingredients! The base recipe stays the same and the goodies can be switched out for different things.
1 cup butter (2 sticks) softened to room temperature
4 ounces of cream cheese (use the guide on the package) softened to room temperature
1 1/2 cup of light brown sugar, packed
1/2 cup white granulated white sugar
2 large eggs
2 teaspoons peppermint extract
4 1/2 cups of all purpose flour
4 teaspoons corn starch
2 teaspoons baking soda
2 teaspoons salt
3/4 cup broken and crushed peppermint candies
2 cups of milk chocolate chips
1/2 cup Christmas colored sprinkles
In a large bowl or stand mixer, cream together your butter and cream cheese until smooth. Add in your brown sugar and white sugar and blend until smooth.
Add in your egg and peppermint extract and mix until combined.
In a separate bowl combine your flour, cornstarch, baking soda, and salt. Whisk to combine.
Slowing add your dry ingredients into your wet ingredients. Mix by hand if need be to combine completely. Add in your pepper mints, chocolate chips, and sprinkles until combined.
Put the dough into the refrigerator for 20-30 minutes, any longer and it will, be rock hard and unmanageable.
Using a large cookie scoop or kitchen tablespoon make a large (2 inch) ball of dough. When you add it to your cookie sheet, press it flat with the palm of your hand, this will allow the cookies to bake evenly.
Bake at 350 for 9-10 minutes. The cookies will look a little shiney and will be soft and sticky when you remove them from the oven. But when removed at this time, this will allow the cookies when completely cooled to be soft and chewy cookies.
Leave the cookies to cool on the cookie sheet for at least 5 minutes, then remove to completely cool on your cooling rack.
Makes about 3 1/2 dozen large cookies. Store cookies in an airtight container and they should last for up to 7 days.
Grab a glass of milk (for the kids of course) or a cup of delicious coffee and enjoy!
Merry Christmas y’all!
In His Grace.