Doesn't it seem like during the holidays you are baking and eating 5 times more than you normally do?! I know I am...and maybe that's why by the time January comes around I feel like a stuffed sausage in my clothes!
But let me tell you this recipe is so worth feeling like a sausage...so worth it! And peppermint always reminds me of the holidays so its a perfect recipe to make for a gathering, party or to keep all for yourself!
I scored the peppermint crunch baking chips at Walmart and will be going back very soon to clean their shelves of them because that's how good they are! If you cant find these Andes chips you can also try using crushed candy canes or even the regular green and brown Andes mints.
Peppermint Snickerdoodles Rolled in Turbinado Sugar
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
2 3/4 flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups Andes Peppermint Crunch Baking Chips
1 cup turbinado sugar
Preheat oven to 350 degrees. Mix together sugar, butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt. Once well combined fold in your peppermint chips. Place cookie dough in the refrigerator for 30 minutes before baking. Shape dough into large balls and roll in turbinado sugar. Bake 10-11 minutes until cookies are just set and let cool on pan for 5 minutes before removing to a wire rack to finish cooling.