Rating
Published Jun 19th
Prep 15m Cook 10m Additional 2m Ready In 27m
Servings 6 dozen Calories 112.5
Tender cookies with milk chocolate chips and peppermint extract.
Recipe Ingredients
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup unsweetened cocoa powder
- ¼ cup nonfat dry milk powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 cup light brown sugar
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ¼ teaspoons peppermint extract
- 2 cups milk chocolate chips
Cooking Directions
- 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
- 2 In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
- Calories 112.5
- Carbohydrate 11.4 g
- Cholesterol 11 mg
- Fat 7.3 g
- Fiber 0.4 g
- Protein 1.2 g
- Saturated Fat 3.1 g
- Sodium 61.9 mg
- Sugar 7.5 g