This recipe is one that my sister started making and is now a family staple on our cookie trays. She MUST make them at Christmas time or my dad is very disappointed. I have convinced her to share the recipe for her now Famous Peppermint Cookies with all of us here!
A secret about these cookies...
You will notice that these cookies are baked at a much lower temperature than most. That is because the end result is a bit like a macaroon. They puff up slightly in the middle and get a bit of a crunchy outer crust.
The slow and low baking of these cookies helps retain that desirable texture. They only need to be baked until the outer edges begin to brown. If you cook them until browned all the way to the center they will need a big cup of coffee or cocoa to be dunked in.
I rely heavily on ice cream or portion scoops in my kitchen. If you use THIS SCOOP you will get a perfect 3 dozen cookies out of this batch.
After you scoop your cookies and line them out on your baking sheet, press them down with 3 fingers to create a flat top. Then sprinkle the tops with some of the remaining peppermint baking chips. This gives the cookies an even bigger peppermint punch.
This cookie is always a hit on cookie trays or at parties. They pack a big punch that just makes it feel like Christmas! Olivia has become famous for the girl with the Peppermint Cookies and I think she likes it that way.