YvngRxndom
Active Directory Exploiter
LEVEL 1
400 XP
Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened slightly
1/2 cup light brown sugar packed
1/4 cup granulated sugar
1 large egg
1/2 teaspoon pure peppermint extract
1 1/2 cups mint chips, chocolate chips and/or chopped Andes candies see note Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a small bowl combine flour, baking soda and salt. Set aside.
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.
Slowly add the flour mixture, beating until just combined. Add 1 cup of mint chips/Andes/chocolate chips (the rest will be reserved for topping the cookies).
Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets. Using the remaining 1/2 cup mix-ins, top each ball of dough with a few chips/candies (this makes for a 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.
Notes
I used a combination of mint chips, chocolate chips and chopped Andes Mints. Feel free to use any variation of these. I highly recommend the Andes Mints.
Nutrition
Calories: 176kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 20mg | Sugar: 16g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.7mg
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened slightly
1/2 cup light brown sugar packed
1/4 cup granulated sugar
1 large egg
1/2 teaspoon pure peppermint extract
1 1/2 cups mint chips, chocolate chips and/or chopped Andes candies see note Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a small bowl combine flour, baking soda and salt. Set aside.
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.
Slowly add the flour mixture, beating until just combined. Add 1 cup of mint chips/Andes/chocolate chips (the rest will be reserved for topping the cookies).
Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets. Using the remaining 1/2 cup mix-ins, top each ball of dough with a few chips/candies (this makes for a 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.
Notes
I used a combination of mint chips, chocolate chips and chopped Andes Mints. Feel free to use any variation of these. I highly recommend the Andes Mints.
Nutrition
Calories: 176kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 20mg | Sugar: 16g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.7mg