Madsen’s Peppermint Cookies

After many years of trial and error, my mother found the perfect chocolate chip cookie recipe. It’s the perfect combination of chocolate and gooey doughness and can be made more festive by adding crushed peppermint to the batter to give it a holiday feel and the perfect crunch.

Ever since this recipe was discovered we have never made another cookie recipe. Nothing comes close to these cookies. This cookie recipe has the perfect gooey texture and huge chocolate chunks. Walking downstairs and smelling the familiar scent of the cookies in the oven fills me with joy. 

Each year I make these cookies for my friends and teachers and every year without fail, I hear back from them saying how delicious they are and asking for the recipe. They are perfect to give to anyone as a gift. 

The cookies are simple to make, making them the perfect easy December midnight snack. The consistency of the dough makes the cookies melt in your mouth after warmed just the right amount. Combine the cookies with a glass of milk and you have yourself a feast. 

Having such a perfect cookie recipe is a perfect way to get the family together and to share the deliciousness. Every year we bake a ridiculous amount of cookies and give them to friends and family to spread the holiday cheer and to make people’s day. 

Simply eating a single cookie makes my entire day and I’m sure it will make yours as well.

Ingredients

• 14 tablespoons unsalted butter softened
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below–I used 2 extra tablespoons
• 1 teaspoon baking soda
• ½ teaspoon salt or sea salt
• 2 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)
• ½ cups crushed peppermint

Instructions

• Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
• In a metal bowl, place the butter inside the bowl and place in the preheating oven.
• Leave it just for a few minutes, until the butter starts to melt around the outside (approx ½ of the butter melted). Take it out of the oven to cool.
• Once the butter has cooled, add both sugars and beat with a mixer until light and fluffy.
• Add the vanilla and eggs, beating between each addition just until mixed.
• Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.  If you find that the dough is wet, you probably need a little more flour.
• If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much. 
• I added 2 extra tablespoons of flour to the 2 ½ cups flour – if you use over 3 tablespoons, it’s too much. 
• Fold in the chocolate chips until just incorporated.  
• Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
• Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don’t over-bake and allow to cool on a wire rack.
• Makes 1 dozen large or 2 dozen small cookies.
• Store cookies in an air-tight container.