A Sprinkle of This and That: Chocolate Peppermint Cookie Thins

Are you still looking for ways to get your peppermint on?
Earlier this week I shared an absolutely delicious Peppermint Cheesecake Cups to help get ya going on the peppermint train to the peppermint forest. Here is another peppermint inspired recipe in cookie form.

Chocolate Peppermint Cookie Thins
are easy to make and a perfect addition to your Christmas cookie baking list. Bring them to a cookie exchange or just keep them for your own cookie eating pleasure!
These cookies are thin yet still soft and chewy. They have that wonderful CPC! That's the acronym for chocolate peppermint combo. I have heard that acronym is used frequently at the North Pole. Santa totally approves of this cookie, so this one might just be the one to leave out before his arrival? I'm just saying!

Ingredients for 2 dozen cookies:

1/2 cup sugar

1/2 cup powdered sugar

1/2 cup softened, unsalted butter

1/2 cup vegetable oil

1/2 tsp peppermint extract

1 egg

3/4 cup flour

1/3 cup cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cream of tartar

1/2 tsp salt

1/4 cup candy cane sprinkles

Directions:

In a large bowl, beat sugar, powdered sugar and butter until light and fluffy. Add oil, vanilla and eggs. Blend well.

Stir in the flour, cocoa powder, baking soda, baking powder, cream of tartar and salt. Mix well. Cover and

refrigerate for 1-2 hours.

Preheat oven to 375 degrees. Shape dough into 1 inch balls onto an ungreased cookie sheet. Press down each cookie ball with a glass. Bake at 375 for 5-8 minutes. Remove from cookie sheet, sprinkle with candy cane sprinkles and cool on a wire rack.

Chocolate Peppermint Cookie Thins printable recipe