So a few weeks ago I made these cookies. You may remember me teasing you with mentioning them.
Unfortunately, I couldn’t share them with you at the time because they were top secret. Okay, well not really “top secret,” but they were my contribution to The Great Food Blogger Cookie Swap.
So far, I’ve received two out of the three of my batches from the swap, but I’m hopeful that my third batch is still on its way. Both of the batches I’ve received have been delicious, thanks to Carrie and Hilary, and it’s been an absolute blast to participate. I’ll definitely be doing it again, and just in case you’re interested, you can already sign up NOW for a reminder next year by going to this link.
So the cookies that I made for the swap ended up being a little experiment. I had never made them before, but I wanted to embrace the flavors of the season by including none other than…peppermint.
Luckily, the cookies turned out even better than I could have imagined and thank god there were two leftover cookies so that I could “test” them without having to make a whole other batch. Not that that would have been a problem, but, ya know.
I immediately packaged up my cookies and sent them on their way, before I could dig into them any more. I even included a nice little recipe card with my cookie gifts, which I’ll be sharing with you all later this week.
But for today, it’s all about the cookies. So go get your mixer ready, throw on some Christmas tunes, and start baking some of these yummy little treats.
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Black & White Chocolate Peppermint Cookies
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Yield: Approx. 3 dozen
Ingredients:
- 1-1/2 cups semi-sweet chocolate chips, divided
- 1-3/4 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 2 eggs
- ¾ cup white chocolate chips
Directions:
Preheat oven to 350 degrees F.
Melt ¾ cup semi-sweet chips in microwave-safe bowl in 30 second intervals until melted. Stir until smooth; set aside to cool to room temp.
Combine flour, baking soda, and salt in small bowl. In a large bowl beat butter, both sugars, peppermint extract, and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining semi-sweet chips and white chocolate chips. Drop dough by rounded tablespoons onto baking sheet lined with parchment paper.
Bake for 8-10 minutes, until sides are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. ENJOY!
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I just may be making another batch of these as we speak! 
Question for the Afternoon:
Have you ever participated in a cookie swap? Would you ever?
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