Dec 15 11
by cara
at 8:45 AM
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Buttermint Drop Cookies

I promised all of you that even though I gave up sugar and flour, I’d still have a few great holiday cookie recipes to share, and here is one of them!  The Littlest Apple and I made cookies to bring to his preschool Christmas Program earlier this week.  These tasted really buttery and minty and delicious.  How do I know?  Well, one of my biggest weaknesses is cookie dough, so of course I had a bite of the dough.  Or two.  Or ten.  And then I got an awful headache and was in a complete fog the next day from my cookie dough indulgences (yup, giving up flour and sugar has been the best choice for me, but boy was that cookie dough tasty!!).  It’s a good thing we gave all of these cookies away because I certainly would have been tempted if we’d had any laying around here.  So, if you’re searching for a decidedly yummy holiday treat, complete with festive holiday colors, you should give these a try!  The original recipe called for Guittard Smooth Melty Petit Mint Chips.  I couldn’t find those, so I used Andes Peppermint Crunch Baking Chips instead, and I loved the way they turned out.

Buttermint Drop Cookies

recipe adapted from Your Homebased Mom

Ingredients:

  • 1/4 C butter, softened
  • 3/4 C sugar
  • 3/4 C brown sugar
  • 1/2 tsp salt
  • 2 eggs
  • green food color, liquid or paste
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract (peppermint, not mint)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 C flour
  • 8 oz. Andes Peppermint Crunch Baking Chips, divided

Preheat oven to 350 and line cookie sheets with parchment paper.

In your mixer beat together butter, sugars, and salt.  Add in eggs, food coloring, and extracts.  Add in baking powder and baking soda.  Mix in flour.  Add in 2/3 of baking chips reserving rest for the top.  Wrap dough in plastic wrap and refrigerate for 1-2 hours or until dough is chilled but not solid. (Picky Apple Note: I only let my dough chill for about 30 minutes, max, and they still turned out fine.  Just expect your cookies to spread out more if you don’t chill the dough.)

Scoop dough into balls and place on parchment lined cookie sheet.  Press 4-5 baking chips into each cookie .  Bake 9-10 minutes or until the edges begin to turn golden.  Let stand for 2 minutes and then move to cooling rack.

I’m sharing this post with The 2nd Annual Cookie Exchange at Tatertots & Jello.

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