Vanilla Peppermint Cookie

Unfortunately I didn't get to make a lot of Christmas cookies this year.  The few cookies that I did get to make I ended up sending overseas to my friend Ken, see Ken's Chocolate, Beer, Bacon cookies.  In that care package I also sent over these festive take on chocolate chip cookies.  I discovered this delicious recipe for puffy chocolate chip cookies from The Food Network and one of my favorite TV chef's Alton Brown.  His recipe for The Puffy chocolate chip cookie has become a staple in my pantry.  So when I was wondering how in the world I could make a cookie that would meld well with the peppermint chips and still have the consistency of a chocolate chip cookie, this cookie immediately came to mind.  Turns out, it was a winner! 

I made the original The Puffy cookie recipe but changed the add ins and the ratio of vanilla. 
Give this cookie a try and you'll be sure to enjoy the hint of vanilla with the refreshing blast of peppermint. 

Recipe

1 cup butter-flavored shortening or butter

3/4 cup sugar

1 cup brown sugar

2 1/4 cups flour

1/2  teaspoon salt

1 1/2 teaspoons baking powder

2 eggs

2 teaspoons vanilla extract

2 cups Andes Peppermint baking chips

 

Heat oven to 375 degrees.

Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, combine together the flour, salt, and baking powder and set aside.  Add the eggs  to the creamed mixture. Then add the vanilla. Add the dry ingredients to the wet mixture and combine well. Stir in the peppermint chips. Chill the dough.  Bake for 13 minutes or until golden brown and puffy.  Remove from the oven and enjoy with a glass of milk for a warm treat with a burst of minty goodness.