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Peppermint Bark Chip Cookies Add Snap to Old Favorite

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PeppermintBarkChipCookiesThis is the Original Nestle Toll House Chocolate Chip Cookie recipe. If you don’t have peppermint bark to put into it —  substitute chocolate chips!

Peppermint Bark Chip Cookies

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cup chopped peppermint bark candy
1 cup chopped pecans

Preheat oven to 375 degrees.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chopped peppermint bark (or chocolate chips) and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown around the edges but still a little soft in the middle. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 36 cookies.

Adapted from Original Nestle Toll House Chocolate Chip Cookie

(photo: Bonnie Walker)

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2 Responses to “Peppermint Bark Chip Cookies Add Snap to Old Favorite”

  1. Optimistic Heathen says:

    I added some peppermint extract (split the difference with the vanilla extract) and yielded a more “wintery” result… mmmm.

  2. Bonnie says:

    O.H. – That was a good idea — I really didn’t think the peppermint flavor came through all that well in the ‘original’ recipe. In my next attempt I might just use good baking chocolate chunks or chips and smash up peppermint candy. That would get past the problem of the white chocolate making the cookies flatten out. At least, I think that was the problem. Thanks for the peppermint suggeston. BW