Peppermint Chocolate Chip Cookies Family Cookie Recipes Preheat oven to 375°. cream together sugar and butter for about 2 3 minutes. add egg, sour cream and pudding mix and beat for another 2 3 minutes. in a separate bowl, combine flour, salt & baking soda. incorporate flour mixture into the pudding mixture and just until well combined. add peppermint extract and mix in. In a medium bowl combine flour, coconut powder, baking powder and salt. mix well to blend and set aside. in a large mixing bowl whisk together sugar and butter for 30 seconds, until combined. add the egg and the peppermint oil (or extract) and whisk again until smooth. gradually add the dry ingredients.
Peppermint Chocolate Chip Cookies Broma Bakery In a separate bowl, whisk together flour, sea salt and baking soda. mix dry ingredients into wet ingredients until combined. stir in chocolate chips and candy canes. chill the dough for about 30 60 minutes, seal tightly and chill up to 3 days before baking. Preheat the oven to 350f, then line a baking sheet with parchment paper or silpat. in a medium bowl, cream the butter and both sugars together. add in the vanilla and egg and mix until everything is smooth and well incorporated. ½ cup butter, ½ cup brown sugar, ¼ cup granulated sugar, 1 egg, 1 teaspoon vanilla extract. Preheat the oven to 350 degrees f. line a baking sheet with parchment paper. add the butter, brown sugar, and granulated sugar to a large mixing bowl. beat with a hand mixer on medium until creamed. add in the eggs and vanilla extract and beat until incorporated. add in the flour, baking soda, and salt. Blend until the dough has just come together. next, measure in the peppermint crunch and bittersweet chocolate chips. use a rubber spatula or a wooden spoon to gently fold them into the cookie dough. now, cover the bowl with plastic wrap, and pop it into the fridge. the dough needs to chill for at least 2 hours.
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