Chocolate and peppermint seem to go hand in hand this time of year. I often find myself sprinkling just about everything I can with candy cane dust or adding tiny drops of peppermint extract to batters and dough. There is no end to my peppermint obsession!

The other day I was indulging in some chocolate cookie baking and decided to play with my favorite recipe. I added some peppermint extract, white chocolate chips and a smattering of candy cane pieces. The result was a moist chocolate peppermint cookie with just the right amount of texture and flavor. I immediately placed a platter out for my family and they were gone in seconds. Seems they like peppermint, too!

Chocolate Candy Cane Cookies

2 ¼ sticks unsalted butter, room temperature

1 cup granulated sugar

1 cup light brown sugar

2 eggs, room temperature

2 ½ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon Kosher salt

3/4 teaspoon peppermint extract

12 ounces (1 bag) white chocolate chips

1 cup crushed candy canes

1. Preheat oven to 350ºF. Line baking sheets with parchment paper or silpat and set aside.

2. Cream butter and sugars until light and fluffy. With the mixer on low add eggs one at a time, beating well after each addition. Then add the peppermint extract and mix to incorporate.

3. In a separate bowl mix together dry ingredients: flour, cocoa powder, soda, and salt. Give them a quick stir with a whisk to combine.

4. With the mixer on low slowly add dry ingredients to the wet ingredients and mix until all combined, scraping down the sides as needed. Do not overbeat. Mix in the white chocolate chips using a wooden spoon.

5. Drop by rounded teaspoonful onto cookie sheets and bake for 14-16 minutes. When they are out of the oven immediately sprinkle them with a dusting of crush candy canes. Cool on a wire rack and serve.