Chewy Double Chocolate Peppermint Cookies

Name: Chewy Double Chocolate Peppermint Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 (cookies)
Ingredients: 1/2 cup unsalted butter; 3/4 cup sugar; 1 large egg; 1/4 tsp natural peppermint extract; 1 1/4 cup unbleached all-purpose flour; 1/3 cup cocoa powder; 1/4 tsp salt; 1/2 tsp baking soda; 1/4 tsp baking powder; 1 candy cane; 1/3 cup dark, bittersweet or semisweet chocolate chips

User Reviews

4.8

480 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
12 (cookies)
Calories
210 kcal
Course
Dessert
Cuisine
Vegetarian

Chewy Double Chocolate Peppermint Cookies

Valerie Marks

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A chewy, double chocolate cookie with mint in the batter and on top with a sprinkling of crushed candy cane. Perfect for cookie exchanges, holiday gatherings, or alongside a cup of hot cocoa on a cold winter's night.

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Ingredients

Servings

1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
3/4 cup sugar
1 large egg
1/4 tsp natural peppermint extract
1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
1/3 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 candy cane (finely crushed)
1/3 cup dark, bittersweet or semisweet chocolate chips

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Instructions

Preheat oven to 350 degrees F (176 C).
In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what's inside).
Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.