It's raining outside, which isn't quite right, but now that it's dark I can almost make myself imagine there's a winter wonderland on the other side of the window.
The peppermint is the real rockstar, here. It creates an exciting and refreshing twist on the traditional chocolate chip cookie. But the cookie itself is a gooey rendition of the original, with plenty of chocolate and buttery brown sugar baked together. They are chewy with a crisp crunch on the bottom.
The recipe has traveled with me since then, getting tweaked and uh, tripled, along the way. They are delightful.
The raw dough is pretty good, too....
I equate good food with happiness, and there is hardly anything that makes me happier than to share comforting food with people I love. My prayer for all of you this season is that you may be filled with the kind of happiness that comes from enjoying a warm cookie with a really good friend.
I also pray that you may be filled with the joy of knowing Jesus loves you oh-so-much.
Oh and by the way - never let anyone tell you a cookie is just a cookie. Especially a Peppermint Paradise.
Love well, eat well, and be merry,
- 2 1/2 cups flour
- 3/4 tsp baking soda
- 1/8 tsp salt
- 1 cup butter, room temperature
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 6 oz dark chocolate chips
- 12 candy canes, finely crushed
- Whisk together the flour, baking soda, and salt in a small bowl and set aside.
- In a large bowl, combine the butter, sugars, and vanilla and beat just until smooth. You can do this by hand or using a stand mixer.
- Beat the eggs in one at a time until they are completely mixed, then add the flour mixture, chocolate chips, and candy canes and stir until just mixed.
- Chill dough for 1-2 hours.
- Heat oven to 350 degrees F. Form cookies by scooping dough out with a tablespoon and rolling into balls. Keep the cookies small and spread apart, as they spread out while cooking.
- Cook on a cookie sheet for 12-15 minutes, or until the edges are golden brown but the centers are still quite soft.
- Allow to cool on the cookie sheet for 20 minutes, then remove and let cool on a cooling rack as long as you can wait to eat one!
Adapted from Culinary Concoctions