Peppermint Chocolate Chip Cookies

No visit home is complete without a bit of baking. Thanksgiving of course necessitated making four pies Thursday morning, but I also had the chance to do some experimental baking. The latest creation: a peppermint white chocolate chip cookie.

The peppermint was a last minute decision, but is definitely perfect for the upcoming holiday season (yes, now that Thanksgiving has passed it is officially the holiday season). I used Andes Peppermint Chips, but you could also coarsely chop white chocolate peppermint bark (click the image for a recipe). Alternatively, you could also easily use white and milk chocolate chips and add half a teaspoon of peppermint extract to the dough instead. The recipe I used is after the jump. Welcome to holiday baking season!


Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 bag Andes peppermint chips
• 1/2 bag milk chocolate chips

Directions:

• Preheat oven to 375° F. 
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in peppermint and chocolate chips.
• Drop by rounded tablespoon onto ungreased baking sheets. Bake for 10 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.