Ingredients
Scale
- 5½ c. + 2 tbsp. flour
- 1 c. butter, room temperature
- 1¼ c. granulated sugar
- ¾ c. powdered sugar
- ¾ c. canola oil
- 2 eggs
- 1 tsp. vanilla extract
- ½ tsp. peppermint extract
- 1 c. dark chocolate (for ganache)
- 1 c. heavy cream (for ganache)
- Red jimmies sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, salt, baking soda, and cream of tartar.
- In another bowl, beat butter with granulated and powdered sugars until fluffy.
- Add canola oil, vanilla, peppermint extract, and eggs; mix well.
- Gradually combine dry ingredients with wet mixture until just combined.
- Fold in red jimmies sprinkles gently.
- Drop tablespoonfuls onto prepared sheets and bake for about 10 minutes or until edges are golden.
- For the ganache topping, heat heavy cream until simmering and pour over dark chocolate; let sit before stirring until smooth.
- Once cookies cool, top each with ganache and place a mini peppermint bark square on top.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg