Page 89 - Lakeland Recipes

Peppermint Cookies How to:

Submitted by Dylan Patuk
● Preheat oven to 350°F. Line two baking sheets with
parchment paper.
● In a small bowl combine flour, baking soda and salt. Set aside.
Ingredients: ● In a large bowl, using a hand mixer or stand mixer, beat butter
and both sugars for 1-2 minutes, scraping the bowl as needed.
Add egg and peppermint extract and beat until combined.
▢ 1 1/2 cups all purpose flour ● Slowly add the flour mixture, beating until just combined. Add
▢ 1 teaspoon baking soda 1 cup of mint chips/Andes/chocolate chips (the rest will be
▢ 1/4 teaspoon salt
reserved for topping the cookies).
▢ 1/2 cup unsalted butter , softened slightly ● Scoop golf ball sized portions of dough (approximately 2
▢ 1/2 cup light brown sugar, packed
tablespoons) and place them a couple inches apart on the
▢ 1/4 cup granulated sugar
▢ 1 large egg cookie sheets. Using the remaining 1/2 cup mix-ins, top each
▢ 1/2 teaspoon pure peppermint extract ball of dough with a few chips/candies (this makes for a
▢ 1 1/2 cups mint chips, chocolate chips and/or chopped Andes candies prettier cookie).
● Bake the cookies for 7-10 minutes until the edges are just
beginning to turn golden brown and the very center is still
slightly underdone. Rotate the baking sheets halfway through
cooking time, if necessary.
● Place the baking sheets on wire racks and allow the cookies to
cool completely.