Like Peppermint Bark Bliss, these Peppermint Chocolate Chip Cookies are the best thing you'll eat this Christmas! Loaded with white candy melts, dark chocolate chunks, peppermint baking chips, and crushed candy canes, they are a taste sensation!
Preheat the oven to 350 F. Line cookies sheets with parchment paper or a silpat baking mat.
Cream together the sugars, oil, and butter. Add the eggs and vanilla, mixing thoroughly.
1 cup granulated sugar, 1 cup brown sugar, ½ cup neutral oil, ½ cup butter, 2 egg, 2 teaspoon vanilla extract
Blend in the flour, soda, cream of tartar and salt. Stir in the chocolate chunks, candy melts, baking chips, and candy canes.
4 cup unbleached, all-purpose flour, 2 teaspoon baking soda, 1 teaspoon cream of tartar, 1 teaspoon salt, 1 cup dark chocolate chunks, 1 cup white candy melts, ¼ cup Andes peppermint crunch baking chips, 2 candy canes
Form the batter into ¼-cup size balls and place them onto the prepared cookie sheet. Flatten into disks with the palm of your hand. Bake for 8-10 minutes or until set.
Allow the cookies to cool for one minute on the tray before removing them to a cooling rack.
Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.
Notes
Freezing: There are actually several ways to freeze cookies. I use big plastic containers with lids to store baked cookies in the freezer.Make sure the cookies are completely cooled before layering them between sheets of parchment or waxed paper in the container. The cookies will be good in the freezer for several months -- if you can keep from eating them.