Happy Thanksgiving! I am not going to see my family today, but I will be going out with Mr. Dumpling for dinner at a new (to us) restaurant :) It’s always fun to try new places! And new recipes~
I’ve been having issues with my cookies for the past few months. They were turning out flatter than flat, almost falling apart from flatness… and prior to that, I had issues with super puffy cookies that tasted bleh :( But, I think I’ve fixed it!
Here is my recipe for Peppermint Bit Cookies :) It’s a basic cookie recipe that I’ve fiddled with a bit, I used Andes Peppermint Bits and a little bit of mint extract, but usually I use it to make Chocolate Chip Cookies (and leave out the mint).
- ½ cup (1 stick) salted butter, softened
- ¼ cup sugar
- ¾ cup packed brown sugar
- 1 egg
- 1 tsp. vanilla extract
- ¼ tsp. mint extract
- 1 ½ cups (6 oz) all-purpose flour *If at all possible, please weigh the flour
- ½ tsp. baking soda
- ¾ tsp. baking powder
- ¼ tsp. smallish-medium coarse sea salt (not table salt)
- 6 oz peppermint bits (half a bag)
Preheat oven to 350 degrees.
- Cream butter, sugar, and brown sugar until it is nice and fluffy, about 3 minutes.
- Add egg, vanilla, and mint and beat for another 2 minutes.
- Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.
- Finally add peppermint bits until well distributed. The cookie batter should be somewhat thick – if it is runny, add small dustings of flour until it becomes thicker.
- Using a small cookie scoop, drop balls of dough onto a parchment lined cookie sheet, about 2 inches apart.
- Bake for 12 minutes until the edges are nice and golden brown.
- Remove from heat and let cookies sit on cookie sheet for a couple of minutes.
- Transfer the parchment paper (with cookies still on it) onto a cool surface and let cool for a little bit, then move onto a cooling rack.