Monday, December 23, 2013

Vanilla Bean Peppermint Crunch Cookies

Every year around this time I go berserk with cookie making. I mean, it's Christmas time, you are suppose to bake cookies, right? So, because I'm a chronic planner, I start making my baking list in October. No joke. 

For sometime now, I have been wanting to do something with this vanilla bean cookie that I found in my Martha Stewart's Cookies book. I had visions of just simply adding some peppermint extract to the dough and it magically becoming a Christmasy cookie. Then I found some Andes Peppermint Crunch Baking Chips and it was a no-brainer to add them along with the peppermint extract. 

I love the texture of this cookie. It's slightly crisp around the edges and has a nice chewy middle. Be careful not to over-bake them though, they turn from slightly crisp to extra crispy in no time. Believe me, I know. :)  

Want to know some of the other cookies I always make this time of year. Click here. And here. And here too.

Vanilla Bean Peppermint Crunch Cookies
Recipe slightly adjusted from Martha Stewart's Cookies

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoon unsalted butter, softened (1 1/4 sticks)
1 1/2 cup sugar
1 egg, large
1 teaspoon vanilla extract
2 teaspoon peppermint extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 1/2 cup Andes peppermint crunch baking chips 

Preheat oven to 350. Line baking sheets with parchment paper or Silpat.

Put flour, baking soda, and salt in a medium sized mixing bowl and whisk together until combined. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together and then mix for about 2 minutes on medium high. Add the egg, vanilla extract, peppermint extract and the vanilla seeds. Mix until smooth and then reduce speed to low; gradually mix in the flour mixture. Then, mix in the peppermint baking chips. 

Using a 1-inch ice cream scoop, drop the cookie dough onto the prepared baking sheets and bake 8-10 minutes, rotating sheets halfway through the baking time. Let the cookies cool on wire racks.

I found that these cookies, in my opinion, are really only at their best for 1-2 days. By the third day, they seemed dried out and crumbly, so if you are baking for a special occasion, plan accordingly. 

This recipe made just over 2 dozen cookies for me. 


  1. These cookies look to DIE for! And so festive too, I love it!

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