Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 1 cup sugar
- 3/4 cup brown sugar
- 1 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 2 eggs
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup crushed peppermints
- 1 cup white chocolate chips
Instructions
- 1. Preheat the oven to 350° and line a large baking sheet.
2. In a large bowl using a hand mixer, beat together the butter, shortening, white sugar and brown sugar until light and fluffy. Add in the vanilla extract and peppermint extract, then mix in the eggs.
3. Turn the hand mixer down to low and add in the baking soda and salt, add the flour little by little. If the dough sticks to your hands while trying to form balls add 1-2 tbsps of flour at a time until it doesn’t stick anymore.
4. Mix in the crushed peppermints and white chocolate chips. Form the dough into 1 tbsp balls, place 2 inches apart on the baking sheet.
5. Bake for 8-10 minutes. Remove from oven and let cool for a few minutes and then transfer to a wire rack to cool on. Serve and enjoy!
Notes
●Store in an airtight container for 2-3 days on the counter.
●Add a few more extra chocolate chips to the cookies right after baking for a prettier look.
●Add a few more extra chocolate chips to the cookies right after baking for a prettier look.