Peppermint Chocolate Chip Cookies

These cookies are perfect for this time of year, and I already have taken a couple of batches to various holiday get-togethers to rave reviews. They are a must-try if you're a fan of the combination of chocolate and peppermint (which, let's be honest...you should be. People who aren't are totally strange to me).

I borrowed this recipe from One Ordinary Day, a blog with lots of great cooking and baking ideas, but I used white chocolate chips instead of semi-sweet because that's what I had on hand. I'm not sure if it was improvement, but I thought the cookies were delicious!

Chocolate Peppermint Cookies

(adapted from the Salt Lake Tribune)

2 1/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. unsalted butter, softened
1 c. packed light brown sugar
3/4 c. granulated sugar
2 eggs
1 1/2 tsp. pure vanilla extract
1/2 tsp. pure peppermint extract
2 c. semisweet chocolate chips

Glaze:
3/4 c. powdered sugar
1/4 tsp. pure peppermint extract
3 1/2 tsp. milk or half and half
finely crushed candy canes, optional

Preheat oven to 350 degrees. In medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In the bowl of your mixer, beat butter with the sugars until fluffy, about 2 minutes. Add eggs, one at a time, beating until smooth after each addition. Scrape sides of bowl as necessary. Add vanilla and peppermint extracts. On low speed, mix in the flour mixture a little at a time. Gently mix in the chocolate chips with a wooden spoon.

Place teaspoons of dough on ungreased cookie sheet, about 2 inches apart. Bake for 7-8 minutes, just until cracked on top. Cool for one minute on pan before transferring to wire rack to cool completely. Mix all glaze ingredients together, and drizzle glaze over top of cooled cookies. Sprinkle with crushed candy canes while glaze is still wet. Let cookies stand 10-20 minutes until set.