Wow, that’s a mouthful, isn’t it?
Well, these cookies are a mouthful in more ways than one! So moist & chewy. Perfectly chocolate-y and pepperminty but not too much of either…
I know sour cream may sound weird in a cookie, but it’s not. It’s rich and moist and subtle and amazing with chocolate!
These cookies are another addition to my Christmas Must-Haves List. I have made versions of these for years, but I think I am finally set on this one!
These would also be amazing without the peppermint, if you just want a great double chocolate cookie.
Just substitute the peppermint for vanilla extract and add another 1 1/2 cups of chocolate chips instead of the peppermint chips!
Peppermint Chocolate Sour Cream Cookies Recipe
adapted from Taste of Home
makes approximately 5 dozen small cookies
1/2 cup butter, softened
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 cup sour cream
1/2 teaspoon peppermint extract
1 3/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Andes peppermint baking pieces, or chopped Andes peppermint candies
3/4 cup chocolate chips
Preheat the oven to 350ºF.
In a large mixer bowl, cream together the butter and sugars until fluffy. Beat in the egg, sour cream and peppermint until smooth.
In a separate bowl, whisk together the rest of the ingredients except for the candy and chocolate chips.
Mix the dry mixture into the creamed mixture until just combined. Stir in the chocolate chips and peppermint candy.
Scoop onto parchment-lined baking sheets and bake for 12-15 minutes, or until the cookies are just set (these are betst a bit under-baked!).
Cool and store in the freezer!