I love the holidays. It really is the best time of the year 🙂
However, I’m not one to believe that the season starts at 12:00 a.m. the morning after Thanksgiving, although apparently the rest of the (retail) world seems to think so.
Some signs to look for:
Christmas songs are playing nonstop on the radio.
Lights are twinkling everywhere, from storefronts to bridges to houses decked out in tinsel.
Starbucks has switched from pumpkin spice lattes to eggnog and gingerbread lattes. Which I need to try right now.
And peppermint flavors EVERYWHERE. Including these cookies.
These peppermint chocolate chip cookies will make you happy. They’re warm and minty and gooey and all kinds of delicious.
Their mintiness (…is that even a word?) always makes me think of the holiday season, even though I make them all year round. Is that cheating? I definitely feel a little out of place eating the peppermint/chocolate combo when it’s 90 degrees mid-July.
Except it’s so worth it because these cookies are the bomb.
Whether you plan to eat them with milk or hot chocolate, with friends or rocking solo, in July or December, they’re certain to put a smile on your face and remind you of happy holidays.
Peppermint Chocolate Chip Cookies
From the Colossal Cookie Cookbook
1 1/2 cups of flour
1/4 teaspoon of baking powder
1/4 cup of cocoa powder
1/8 teaspoon of salt
1/2 cup (1 stick) of butter
1/3 cup of brown sugar
1/3 cup of granulated sugar
1 teaspoon of peppermint extract
1/2 cup of chocolate chips
Preheat the oven to 300 F. Grease a baking sheet or line with parchment paper.
Sift the flour, baking powder, cocoa powder, and salt into a bowl. Stir to combine and set aside.
In a separate bowl, cream together the butter and sugars. Add the egg and peppermint, whisking until fully combined, Add the Dry ingredient mixture into the wet mixture and stir together until just combined. Pour in the chocolate chips and mix to distribute evenly.
Measure out about 2 tablespoons of the dough, roll it into a ball, and place on the baking sheet. Roll the rest of the dough into balls, spacing 1-2 inches apart on the baking sheet. Bake for 14 minutes. Let cool slightly.