There’s just something about chocolate and peppermint that screams ‘Christmas’ to me. Sure, I love the flavour combination any time of year, but around the holidays when candy canes and hot chocolate abound, the mint-chocolate mix is heaven. While browsing at the Bulk Barn for all of my Christmas-baking needs, I stumbled across these:

I can hear you all sighing. “Hasn’t she ever seen white chocolate chips before? Does she live in a cave?” And that, my friends, is where you would be sadly mistaken. These aren’t just white chocolate chips. These are PEPPERMINT white chocolate chips. And they sat right next to the peppermint DARK chocolate chips, which were equally as exciting. So I bought two big bags of each, hurried home, and made:

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Dark Chocolate Peppermint Chip Cookies

1 1/2 cup all-purpose flour
1/2 cup dark unsweetened cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla
1 cup white chocolate peppermint chips*
1 cup dark chocolate peppermint chips*
* if you can’t find the mint chips, feel free to substitute plain chocolate chips + 1/2 tsp peppermint extract, or some mint chocolate M&Ms

In the bowl of a mixer, cream together butter and sugar. Add eggs and vanilla, beating until well combined. In a separate bowl, whisk together cocoa, flour, salt and baking soda. Beat dry ingredients into wet ingredients until well mixed. Stir in chocolate chips. Roll dough into balls (or scoop with an ice cream scoop) onto a lined cookie sheet, and bake in a 350 degree oven for 12 minutes. These are awesome slightly underbaked and still a little gooey in the middle. They also freeze really well – baked OR un-baked (scoop the dough, freeze on a cookie sheet, then place in a Ziploc bag. Bake from frozen, adding an extra 2 minutes to the baking time).