Cookies and Contests: Peppermint and Dark Chocolate Chip Cookies

I love the holidays- peppermint things, sleeping in late under piles of blankets and buying presents for friends. I have been trying to make the house as homey-holiday as possible with our front door wreath and 2-foot christmas tree but there is nothing like a couple of christmas parties to bring in the season! This recipe for Peppermint and Dark Chocolate Chip Cookies make a good 2 1/2 dozen decent-sized cookies to bring to parties. Or, you could just halve the recipe and keep them for yourself 🙂

ALSO – Introducing Collegiate Creative’s very first Contest!

WIN: TOM’s Creator Blake Mycoskie’s: “Start Something that Matters”

I know what it is like to work on something you are passionate about – this blog is a labor of my love. TOMS shoes is a successful shoe and sunglass company that promises with every pair bought, a pair of shoes or eyeglasses is given away to a child in need. Mycoskie’s story is inspiring and his passionate and encouraging narrative on how you can start your own something that matters comes from wisdom, not the typical preach-y self-help voice. So if you are looking for a present for a friend (or yourself 😉 ), you can enter the contest in three ways (for every way entered, your chances of winning increase!):

1. ‘Like’ Collegiate Creative on Facebook! Click this link to go to the page

2. ‘Share’ Collegiate Creative’s post about the contest on your Facebook wall

3. Comment on this post with what you are passionate about!

Good luck!

Contest ends on 12:00 AM on December 18th and the winner will be announced the next day.

Chocolate Chip Peppermint Crunch Cookies

Adapted from Two Peas and their Pod 

Ingredients:

  • 3 3/4 Cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 1/2 tablespoons vanilla extract
  • 1 1/2 cups dark chocolate chips
  • 6 large candy canes, crushed
  • Sea salt, for sprinkling on cookies

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside. In a large mixing bowl, cream the butter and sugars together until smooth. Beat in eggs and vanilla until well combined. Slowly add the dry ingredients to the wet ingredients. Stir in the chocolate chips.
  3. Let the dough sit in the fridge for 20 minutes. Roll out 1-inch balls of dough and place 3 by 4 on the baking sheet. In the center of the cookie, using your thumb, press a small indent on the top of the cookie. Sprinkle crushed candy cane pieces in the indent.
  4. Bake for 8-10 minutes, or until edges just start to turn golden brown. Cool on baking sheet for 5 minutes before transferring to a cooling rack.
  5. Happy Holidays! Enjoy!
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Categories: Desserts

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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