Sometimes when I walk through the baking aisle in the local grocery store, I see new products and buy them because they look like they have yummy potential. I found Andes Peppermint Crunch bits in the baking aisle, and I knew I needed some for this holiday season. I bought some of the actual candies a week or so before I saw the baking bits, and took them home for Mellow Man’s stocking. He found them before I set them aside, and he did a little quality control testing of the candy. They are yummy and creamy, and are much like eating white chocolate meets mint. They are a lot like the Peppermint Hershey’s kisses that I used to make my Peppermint Blossom cookies. I thought that the baking bits would be perfect in cookies. I just wasn’t sure of the perfect recipe, so I decided to added to them a sugar cookie to create the perfect Peppermint Crunch Sugar Cookies.
I left them sitting in the bin with the chocolate chips and other baking bits while I looked for inspiration. Then my mother made her traditional Christmas sugar that she uses cookie cutters with. Usually the Big One goes over to her house to help decorate the cookies, and they are his favorites. He loves sugar cookies. I love sugar cookies, but I hate the rolling and cutting. Well, I got this idea to try making drop sugar cookies with the Peppermint Crunch baking bits for a new twist on a holiday favorite.
Peppermint Crunch Sugar Cookies
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 1/4 cup white, granulated sugar
- 3 egg yolks
- 1 tsp peppermint extract
- 2 1/2 cuts flour
- 1 tsp baking soda
- 1/2 tsp Cream of Tartar
- 1/2 tsp salt
- 1 Bag of Andes Peppermint Crunch baking bits
Cream butter and sugar together. Once well blended and creamy, add egg yolks one at a time. Next add peppermint extract. Mix thoroughly. While this is mixing, combine flour, baking soda, salt and Cream of Tartar in a single bowl. Then add dry ingredients slowly. The dough will be denser and stiffer than chocolate chip cookie dough.
Chill dough for 20-30 minutes, then roll dough into small balls. Flatten the balls of dough. I poured the baking bits into a plate, and then press the top of the flattened cookie in the plate of Peppermint Crunch bits.
Space them evenly on your cookie sheet. Cook at 350 degrees for between 10 and 11 minutes. Make sure that they aren’t burnt. I found that for my particular oven, and the size I made them, 10 1/2 minutes was perfect.
These Peppermint Crunch Sugar Cookies combine mint with a little crunch and a lightly minty sugar cookie. Yum… I think I’ll go make another batch now!