So here it is, in all its glory. They are worth making even if you hate to bake. Yes, that good.
Black-and-White Chocolate Peppermint Cookies
(makes approximately 40 cookies)
This recipe is found in Appendix A of a charmingly hilarious book that Katie has read 30 times called Princess so Wise. All credit for this to Kathleen Dorantes, so if you're reading this, Kathleen: thanks!
1/2 cup shortening
3/4 cup white sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp peppermint extract
1 3/4 cup AP flour
1/3 cup baking cocoa powder (not Swiss Miss or Ovaltine, okay?)
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
(one of the fun secrets to this cookie is that the white chocolate chips give you the illusion that they are peppermint chips, but really the cookie just has peppermint in it. So don't skip the white chocolate.)
1. Preheat oven at 350F (hey, if you're in Canada, are the oven temps in Celcius? Oh lawdy. I'm even more never baking in Canada!)
2. Toss your butter, shortening, and sugars in your mixer bowl and cream them together.
3. Add the egg, vanilla, and peppermint and beat some more
4. Mix in the flour cocoa, salt, and baking soda
5. Turn off your mixer and stir in the white and brown chocolate chips using the utensil of your choice. I recommend a spoon or spatula.
6. Drop your dough onto greased cookie sheets in cookie sized dollops and bake for 12 to 15 minutes.
7. Allow to cool on the cookie sheet for 2 minutes then transfer to wire cooling racks.
8. Fight your children off so they don't scarf all of them down in the span of 17 minutes.