INGREDIENTS:
FOR THE PEPPERMINT COOKIE:
3/4 cup unsalted butter, softened
2 Tbsp milk
2 tsp vanilla extract
1 1/4 cup light brown sugar, packed
1 large egg
1 3/4 cup all-purpose flour
1 tsp kosher salt
3/4 tsp baking soda
1 cup Andes Peppermint Crunch baking chips
1 cup semi sweet chocolate morsels
FOR THE FROSTING:
1/2 cup unsalted butter, softened
2 1/2 cup powdered sugar
2 Tbsp milk
1/4 tsp peppermint extract
crushed candy cane and mini chocolate chips, optional
DIRECTIONS:
Preheat oven to 375 degree F.
In a large mixing bowl, beat butter with milk, vanilla and brown sugar until creamy. Add egg. Slow mix in flour, salt, and baking soda. Fold in Andes mints and chocolate chips.
Refrigerate cookie dough 30 minutes.
Press chilled cookie dough onto baking sheet (15 inch round) leaving at least 1 1/2 to 2 inches from edge of pan. Bake for 20-25 minutes. Allow to set on pan and cool before adding frosting.
For the frosting, beat butter with powdered sugar, milk and peppermint extract until fluffy (about 3-5 minutes.
Pipe onto cooled cookie using desired technique. Sprinkle with crushed candy canes and mini chocolate chips. ENJOY.
Source Recipes : -Here-
