Chocolate-Peppermint Delight Cookies

A wonderful hybrid cookie, combining the timeless classic chocolate chip cookie and the ever-popular Thin Mint® cookies.

Ingredients

• 1 cup unsalted butter, softened
• 0.75 cup brown sugar
• 0.75 cup white sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 (10 ounce) package creme de menthe baking chips (such as Andes®)
• 1 cup chopped pecans
• 1 cup chopped dark chocolate
• 1 teaspoon peppermint extract, or more to taste

Steps

1. Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
2. Chill dough for 15 to 30 minutes.
3. Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
4. Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
5. Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
6. Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
7. Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.