Peppermint Chocolate Chip Cookies2019-12-12
- Yield : 2 dozen
- Servings : 24
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
Thank you to Sprouts for sponsoring this recipe!
‘Tis the season for wearing ugly holiday sweaters, drinking vegan nog, watching Elf, and eating holiday cookies! I love it! Since I’ve pretty much planned your December, let me take it a step forward and give you an easy and delicious recipe for the best cookies!
What I love most about this recipe is that it requires mostly pantry staples. I usually buy my flour, sugar, and other baking items in the Sprouts bulk department. And I took these basic chocolate chip cookies and added a few extra holiday touches. Enjoy!
- ½ cup of granulated sugar
- ¼ cup of brown sugar
- ½ cup vegan butter
- ¼ cup vegetable or canola oil
- ¼ cup water
- 2 teaspoons of vanilla extract
- ⅛ teaspoon of mint extract (optional)
- 2 ½ cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 cup of chocolate chip cookies
- 6 peppermint sandwich cremes, chopped
- 6 crushed peppermint puffs (or candy canes)
Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
In a large bowl, mix together the sugar, vegan butter, oil, water, vanilla extract, and peppermint extract (if using). I recommend mixing with a handheld electric mixer if you have one. If not, old-fashioned whisking will do the trick.
Add flour, baking soda, and salt to the vegan butter mixture and thoroughly combine.
Scoop balls of dough (about 2 tablespoons) onto the prepared baking sheet. Press chopped peppermint sandwich cremes and peppermint puffs into the dough.
Bake for 10 minutes or until the cookies are golden and crispy around the edges. Allow to cool before eating.