Christmas cookies

Is it too soon for Christmas cookies? I don’t think so. I like to plan ahead and have at least an idea of what cookies I will make so I start purchasing my ingredients, preferably while they are on sale. I always make my cookie doughs and roll them into a log because I find it easier to just slice and bake my cookies in between dropping no-bake goodies. It is important for me that it’s cold outside so I can chill my baked goods quicker in order to reuse those pans and I also like to store them on the porch in Tupperware containers. While big cookies might be sexy to look at, they are hard to eat and because I make a good number of different goodies I keep them small so you can eat a few different ones at a time.

Peppermint is not my favourite, but my son loves it so these are for him. If you’re never going to use that peppermint extract again then don’t buy it, but double the vanilla instead. I prefer dark or bittersweet chocolate and my son prefers milk chocolate, so like I said, these are not for me. Please don’t buy those icky white chocolate chips, instead buy a nice white chocolate bar and chop it up. Do the same with the other chocolate if you prefer chunks of chocolate instead of chips. I like those gold P.C. bars for baking.

Triple chocolate peppermint cookies
8 ounces unsalted butter, at room temperature

1 cup granulated sugar

1 cup brown sugar

1 teaspoon vanilla

1/2 teaspoon peppermint extract

1/2 teaspoon salt

2/3 cup cocoa powder

2 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 lb. milk chocolate chips

1/2 lb. white chocolate bar, chopped

1 cup peppermint patties, chopped

1/2 cup crushed candy canes

Preheat oven to 325°F. Line baking sheets with parchment paper, set aside. In an electric mixer, beat butter and both sugars until fluffy. Beat in vanilla, peppermint extract and salt. Beat in cocoa and eggs. Combine flour and baking soda and fold in. Fold in chocolate and mint patties. Using a small scoop or tablespoon; drop batter on prepared baking sheets, sprinkle candy cane pieces in centre of cookie and bake for 12-14 minutes for small cookie. Cookie is done when bottom and sides are set, but middle is still a little damp. Let cool before removing from pan.