T’is the season for baking lots of cookies. Pull out your aprons and your stretchy pants, and let’s hit the kitchen!
In the past, I’ve made many, many different types of cookies during the holidays, but this year, I feel like trying something different. This year, I’m going to bake fewer types of cookies, but I want to make sure they’re all extra super tasty…and these Peppermint Bark Cookies definitely fit the bill!
I started with a bag of Andes Peppermint Crunch bits. Since my family isn’t big on coconut and pecans, I decided to tweak the recipe on the bag so that it would suit all of us. I also doubled the recipe on the bag and added a bag of semi-sweet chocolate chips and some white chocolate chips…it’s amazingly delicious!
- 2 cups unsalted butter, softened
- 2 cups dark brown sugar, packed
- 2/3 cup granulated sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 1/2 cups flour
- 2 cup old fashioned oats
- 1 1/2 cups Andes mint baking chips
- 1 bag of semi-sweet chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 300 degrees F.
- Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
- Beat in egg and vanilla extract.
- Add baking soda and salt, and then flour. Mix completely.
- Stir in oats, semi-sweet chips, white chocolate chips, and Andes baking chips.
- Scoop into one tablespoon cookies and place on cookie sheet lined with parchment paper, two inches apart.
- Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.