It’s December and I’m in the middle of celebrating all of the holiday anthologies and novella advent calendars. And one of the things I’m doing this month is sharing my favorite recipes that appear in my holiday novellas. Today’s recipe for Peppermint Chocolate Chip Cookies is from the Christmas Eve party in my new Kingsmill Courtships novella Mistletoe for Holly which can be found in the Holly and Heartstrings Free Bookfunnel Anthology.
KINGSMILL CHRISTMAS EVE MENU SERIES
Welcome to my Kingsmill Christmas Eve Dinner Menu series inspired by the fictional Christmas Eve celebration in my new story, Mistletoe for Holly (from the free Holly and Heartstrings Anthology). This blog series brings the charm of small-town Kingsmill to your holiday table.
This love story unfolds in the heart of the Virginia mountains, and includes a Christmas Eve dinner held in Schuyler Manor along the Shenandoah River. For the next few weeks, I’ll be sharing seasonal recipes from that celebration and today’s recipe is Peppermint Chocolate Chip Cookies
Peppermint Chocolate Chip Cookies
Ingredients
- 2 cups plus 2 Tablespoons flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 Tablespoons salted butter melted and cooled until warm
- 1 cup dark brown sugar
- ½ cup sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 ½ cups semi-sweet chips
- ½ cup crushed candy canes for dough
- ½ cup crushed candy canes for topping
Instructions
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Line 2 baking sheets with parchment paper.
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In a large bowl, stir together the flour, baking soda, and salt. Set aside.
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In another large bowl, mix together the butter, brown sugar, white sugar until blended. Beat in the egg, egg yolk, pure vanilla extract, and peppermint extract until mixed well. Do not over beat!
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Stir the dry ingredients into the wet ingredients and keep stirring until the batter is mixed. Then stir in the chocolate chips and chopped candy canes.
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Using an ice cream scoop, scoop cookie dough into rounded balls. Dip the balls into the remaining 1/2 cup of crushed candy canes. Place all the balls coated in crushed candies onto the baking sheet lined with parchment paper. Chill the cookies for 30 minutes.
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While cookies are chilling, preheat the oven to 325℉.
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Bake the cookies for about 10-12 minutes, until the edges begin to harden but the centers are still soft and a bit puffy. Cool cookies on a baking rack and enjoy!
