Chocolate - Peppermint Cookies – a delicious recipe with butter, vanilla, brown sugar, egg, flour, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream together butter, sugars and vanilla. Add egg and beat until smooth. Mix together flour, creamof tartar and salt and stir into butter mixture. Sir in peppermint candies. Shape dough into a log. Wrap dough in wax paper and seal in a plastic bag and refrigeraate for several hour until firm. dough may be frozen for 2 weeks.
2
When ready to bake, preheat oven to 400. Slice dough log into rounds about 1/8 of an inch thick. Bake on an ungreased cookie sheet until lightly browned. Cool completely on wire racks. Melt chocolate . Dip cooled cookies half way into melted chocolate. Place dipped cookies on wax paper lined cookie sheet and refrigerate until firm. Serve at room temprature.
665
kcal
Calories
33
g
Fat
84
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter, 1 teaspoon vanilla, 2/3 cup brown sugar, 1 egg, and more.
Yes, Chocolate - Peppermint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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