Peppermint Chocolate Chip Cookies
2019-12-12
- 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!
Ingredients
- 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)
Method
Step 1
Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
Step 2
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.
Step 3
Add flour, baking soda, and salt to the vegan butter mixture and thoroughly combine.
Step 4
Scoop balls of dough (about 2 tablespoons) onto the prepared baking sheet. Press chopped peppermint sandwich cremes and peppermint puffs into the dough.
Step 5
Bake for 10 minutes or until the cookies are golden and crispy around the edges. Allow to cool before eating.
Average Member Rating
(0 / 5)
0 people rated this recipe
Related Recipes:
-
Berry Pancakes
-
Easy Vegetable Soup
-
High Protein Chocolate Waffles
-
Tofu & Pesto Sandwich
-
Roasted Brussel Sprouts with Cranberries
