Peppermint Crunch Chocolate Chip Sugar Cookies

 

I have been on a baking spree.  Its literally been non-stop but I've loved every minute of it!  I like to try out new cookies every holiday season and these made it onto the cookie list this year.  I love how they turned out.  They are so festive with their peppermint flavor and decor!  I like peppermint but can't stand when it is overpowering.  The scant 1/4 teaspoon used in this recipe is just right because you get enough peppermint flavor from the peppermint crunch on top!

Peppermint Crunch Chocolate Chip Sugar Cookies
Source:  Martha Stewart, Everyday Food
Yields:  approximately 70 cookies

 

Ingredients

2 1/2 cups all-purpose flour (spooned and leveled)

1 tablespoon baking powder

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

2 cups granulated sugar

1/4 teaspoon peppermint extract

1 large egg

1/2 cup mini semisweet chocolate chips

for glaze:

2 cups confectioners' sugar, sifted

8-10 tablespoons heavy cream

for decorating:

1 cup Andes peppermint crunch candy pieces OR 20 round peppermint candies, crushed

 

Directions

Preheat oven to 350 F degrees.  Line two baking sheets with parchment paper

Combine flour, baking powder, and salt.  In a large bowl, using a mixer, beat butter, granulated sugar, and 1/4 teaspoon peppermint extract on medium-high until pale and fluffy, 3 minutes. Beat in egg until well combined, then on low speed add flour mixture until just combined. Stir in chocolate chips.

Using approximately 1 tablespoon of dough, roll dough into balls and place, 2 inches apart, on baking sheets. Bake until edges are lightly golden, about 8 minutes, turning baking sheet halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.

 

Stir together confectioners' sugar and enough cream to make a spreadable glaze (if you like a strong mint flavor, stir in up to 1/4 teaspoon extract). Spread a thin layer of glaze on top of each cookie and sprinkle with candies. Let dry completely on racks (I let mine sit out overnight!).  Store in airtight containers, up to 3 days.