2 sticks butter 

3/4c cane sugar 

3/4c brown sugar

2 eggs

2tbls bourbon vanilla 

1tsp peppermint extract 

2 3/4c AP flour 

1/3 cup cocoa powder 

1tsp pink Himalayan salt 

1tsp baking soda 

1 1/2tsp baking powder 

12oz bag Lilly’s peppermint chips   

Cream butter sand sugars until fluffy. While butter and sugars are creaming place the flour, cocoa powder, salt, baking soda, and baking powder in a separate bowl and mix together. Once your butter and sugars are fluffy add in your eggs, bourbon vanilla and peppermint extract. Mix until combined. Dump your flour mixture into the mixing bowl and mix until just combined then add the baking chips. Chill before baking. Use a portion scoop to place dough on cookie sheet. Bake 350 for 12 minutes. Allow to cook on cookie sheet until moving to wire cooking rack.