Chewy Double Chocolate Peppermint Cookies
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
12 (cookies)
-
Calories
210 kcal
-
Course
Dessert
-
Cuisine
Vegetarian
Chewy Double Chocolate Peppermint Cookies
Description
The Chewy Double Chocolate Peppermint Cookies combine softened butter, sugar, egg, and peppermint extract into a creamy batter, then incorporate sifted flour, cocoa powder, baking soda, and baking powder for a balanced rise and texture. Dark chocolate chips folded into the batter melt during baking, enriching the chocolate flavor. Once shaped into small balls and pressed flat, the cookies bake until the edges set but the centers remain slightly soft, creating a chewy texture.
Immediately after baking, finely crushed candy cane crystals are sprinkled on top, adding a refreshing peppermint crunch that complements the rich chocolate. These cookies are suitable for holiday treats or anytime a chocolaty, minty chew is desired.
Starting the dough chilled enhances the structure and prevents excessive spreading, ensuring a pleasing thickness. Baking on parchment paper or an ungreased pan simplifies cleanup and prevents sticking.
Ingredients
- 1/2 cup butter softened // 1 stick equals 1/2 cup, unsalted
- 3/4 cup sugar
- 1 large egg
- 1/4 tsp peppermint extract natural
- 1 1/4 cup all-purpose flour or whole-wheat pastry, unbleached
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 candy cane sugar finely crushed
- 1/3 cup dark chocolate chips bittersweet or semisweet
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.
Notes
- The nutrition information provided is a rough estimate and can vary depending on ingredient brands and portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(cookies)
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1cookies | |
| Calories | 210 | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 2.3g | 5% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Fiber | 1.4g | 6% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
