Preheat oven to 350 deg f. Prepare baking sheets with parchment paper or silicon bake mats

In either a microwaveable bowl or in a bowl set over a pan of simmering water melt ½ c (one stick) of butter with the 1 cup of semi-sweet chocolate chips. Stir well until fully melted and mixed. Set aside to cool slightly

In the bowl of a stand mixer cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, mixing well after each addition. Add in the vanilla and mix again. Stop the mixer and scrape down the sides. Add in the melted butter mixture and mix until well combined. Add in the flour mixture and mix on low until just combined. Add in the peppermint bits and milk chocolate chips and mix until combined.

Using a 1.5 tablespoon sized cookie scoop, scoop out dough and place on cookie sheets about 1 -2” apart. Press down slightly and sprinkle a few peppermint bits on top of each cookie. Bake for 11-13 minutes or until tops look set. Let cool for 2 minutes on the pan and then remove to a wire cooling rack to cool completely. Repeat with remaining dough.

Keep stored in an airtight container at room temperature or in the freezer.