I baked a LOT this past weekend! I’m trying to get more organized with my blog by planning ahead, brainstorming recipe ideas and hopping on the holiday baking bandwagon. I have a long list of what I hope to accomplish before I leave for my family Christmas trip to Germany next weekend, so wish me luck!
I might not get everything done because I am last-minute traveling to Utah for my Grandfather’s funeral tomorrow, and staying through the weekend. So please have patience with me! It will be a bittersweet trip, but I’m looking forward to seeing all of my family…and maybe baking for them :)
These Peppermint Chocolate Chip Cookies are based on my personal classic chocolate chip cookie recipe, just tweaked for the holidays. If I had kids, I would totally bake these for Santa! I used chopped Ghirardelli Peppermint Bark Squares to give them a peppermint kick, and topped them all off with a quick and easy glaze and some crushed candy canes!
Peppermint Chocolate Chip Cookies
ingredients:
- 1 1/2 cups light brown sugar
- 1 cup softened salted butter
- 2 eggs
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1 cup chopped Ghirardelli Peppermint Bark Squares
- 1/2 cup semi-sweet chocolate chips
- 1 cup powdered sugar
- 5 tablespoons heavy cream
- 1/2 teaspoon vanilla
- 2 crushed candy canes
instructions:
How to cook Peppermint Chocolate Chip Cookies
- In a large bowl, cream together the butter and the light brown sugar.
- Beat in the eggs and vanilla.
- Mix in the baking soda, baking powder and flour.
- Fold in the chopped peppermint bark squares and chocolate chips.
- Preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
- Roll the dough into 2 tablespoon balls, or use a 1 or 2 tablespoon cookie scoop. Place 2 inches apart on a cookie sheet.
- Bake for 9 minutes.
- Let the cookies cool completely. While the cookies cool, make the glaze.
- Sift the powdered sugar into a small mixing bowl. Add the heavy cream and vanilla and stir until smooth.
- Pipe or spoon the glaze onto the fully cooled cookies. Sprinkle with crushed candy canes.
- Enjoy!
