Merry Christmas!

Hard to believe this year is coming to a close already. I hope you are enjoying a warm season full of love and special memories.

I want to share my favorite cookie recipe with you! They are so yummy that you won’t be able to eat just one. These are the perfect cookies for the holidays – festive and full of Christmas cheer but also you will be craving them throughout the year. Even my sister who is not a peppermint fan, really likes these cookies. Your taste buds will thank you!

Chocolate Peppermint Cookie recipe

Ingredients:

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup unsalted butter, at room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 12 individually wrapped Ghirardelli Peppermint Bark bars
  OR
• 1 cup bittersweet chocolate chips *
• 1/2 cup crushed candy canes *
• 1 cup White Chocolate Peppermint M&M’s (optional)

* I have used the Ghiradelli Peppermint Bark bars instead of the last 3 ingredients and they are a delicious low sugar substitute.

Instructions

1. Preheat oven to 350°F. Line a large baking sheet with a silpat baking mat or parchment paper and set aside.
2. Combine flour, salt and baking soda in a medium bowl and set aside.
3. Cream butter and sugars together in a stand mixer fitted until combined. Add eggs and vanilla and beat until smooth. Slowly mix in the dry ingredients. Stir in the broken up peppermint bark bars or the chocolate chips, candy canes, and M&M’s.
4. Drop heaping tablespoonfuls of dough on prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes or until cookies are golden around the edges, but still soft in the center. Let the cookies cool on the baking sheet for 2 minutes. Transfer cookies to wire rack or platter and cool completely.

Enjoy and share!