Peppermint and Biscoff Chocolate Chip Cookies

Preheat your oven to 350 F and line two large baking sheets with parchment paper. Set aside.

In a large bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of your stand mixer, with paddle attachment fixed, cream the butter, cookie spread and brown sugar. Mix until smooth. Add the eggs, vanilla extract and maple syrup, and mix again until smooth.

In 1/2 cup increments, add the dry ingredients into the wet, until all of the flour mixture has been incorporated. If you find the dough to be too wet, add more flour (a tablespoon at a time) until you get a firm cookie dough.

Gently fold in the chocolate chips and peppermint baking chips until they are evenly dispersed.

Using a tablespoon-sized scoop, scoop 9 balls of dough onto each baking sheet (space them out evenly on the pan, leaving space between). Place both baking sheets into the oven (one on the top rack, one on the bottom rack) and bake for 10-12 minutes (swapping the sheets halfway though). The cookies are done when they look set but are still soft.

Remove pans from oven and let the cookies stand on the baking sheet for 2-3 minutes. Transfer cookies to a wire rack to cool the rest of the way.

Store the cookies in an airtight container for up to a week. Enjoy!
This recipe will make 18 large cookies.