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.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Olivia's Famous Peppermint Cookies
This recipe has become a newer family favorite at my house at Christmas time. My sister MUST make them or my dad just won't have a happy holiday.
Ingredients
- 16 tablespoons Unsalted Butter
- 1 cup Light Brown Sugar
- ⅓ cup Granulated Sugar
- 1 lg Egg
- 2 teaspoons Vanilla Extract
- ½ teaspoon Baking Soda
- ¾ teaspoon Kosher Salt
- 1 ¾ cup All-Purpose Flour
- 1 cup Quick Oats
- 1 cup Angel Flake Coconut, sweetened
- 1 ¼ cup Chopped Pecans
- 1 ½ cup Andes Peppermint Crunch Baking Chips
Instructions
- Preheat oven to 300F.
- In the bowl of an electric stand mixer, cream the butter and sugars together until fluffy, about 3 minutes.
- Beat in the egg and vanilla and beat until combined and fluffy, 2 minutes more.
- On low speed add the baking soda, salt, and flour, mix just until the mix begins to come together. Stop the mixer when some streaks of flour are still visible. Add the oats, coconut, pecans, and baking chips. Mix just to combine and evenly disburse the flavorings.
- Place 1-inch dough rounds on a greased cookie sheet 2 inches apart. Press the tops lightly with 3 fingers and sprinkle the remaining chips on top of each cookie.
- Bake 12-15 minutes. Be careful not to over bake them, the edges will get lightly crisp while the middle stays soft. Let them cook about 5 minutes on the baking tray, then transfer to a wire rack to cool.
- Recipe makes a perfect 3 dozen 1-inch cookies.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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