Chocolate Peppermint Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
18 cookies
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Calories
312 kcal
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Course
Dessert
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Cuisine
Vegetarian
Chocolate Peppermint Cookies
Description
Chocolate Peppermint Cookies start with a creamed mixture of softened butter, brown sugar, and golden syrup, which lends moisture and sweetness. The dry ingredients include plain flour, Dutch-process cocoa powder, and baking soda, which provide a tender, slightly chewy cookie with chocolate depth. Chopped 70% dark chocolate melts partially in the baking process, giving pockets of intense cocoa flavor.
The dough chills to firm up, ensuring the cookies hold shape and develop a crinkled surface when baked at 350°F for about 10 to 12 minutes. After cooling, the cookies are topped with a peppermint cream icing, balancing sweetness with a cool mint flavor. The icing consistency is adjustable for preferred mint intensity and spreadability.
These cookies pair well with holiday gatherings or as an afternoon treat. Using 70% cocoa chocolate yields a bittersweet note, but the choice of chocolate can be modified depending on preference. The recipe requires some chilling and baking care to achieve the ideal texture and finish.
Ingredients
- 150 g butter softened, ⅔ cup
- 90 g brown sugar ½ cup
- 175 g golden syrup ½ cup
- 225 g plain flour sifted, 1 ¾ cups, all-purpose
- 25 g Dutch process cocoa powder sifted, ¼ cup
- 1 tsp baking soda sifted
- 200 g dark chocolate 70% cocoa, chopped, 7 oz
- PEPPERMINT CREAM
- 400 g icing sugar sifted, 3 cups
- ¼ tsp peppermint extract you might need more depending on taste
- 2 tbs milk
Instructions
- In the bowl of a stand mixer combine the butter, sugar and golden syrup and bet until pale and creamy, approximately 10 minutes. Add the sifted flour, cocoa and baking soda and mix until a smooth dough begins to form. Scrape down the sides of the bowl and mix again. Add the chocolate and mix until combined. Cover the bowl and refrigerate for 30 minutes, or until firm.
- Preheat the oven to 180 celsius (350 Fahrenheit) and take tablespoons of the dough and roll into balls and place on a baking tray lined with baking paper. Flatten the balls slightly and bake for 10 to 12 minutes or until the tops of the bookies begin to crack. Remove from the oven and leave on the tray for 2 minutes to firm up before placing on wire wracks to cool.
- Once the cookies are cooled they are ready to ice. Combine the icing sugar, milk and peppermint extract in a bowl and mix until smooth. Taste the icing to see if it contains enough peppermint and adjust as necessary. The icing mixture should be fairly thick. Spread half the cookies with the icing mixture and top with the remaining cookies.
Notes
- Choose your preferred type of dark chocolate for varying bitterness and richness.
- Refrigerate dough until firm for easier handling and better cookie shape.
- Adjust peppermint extract in icing to taste for more or less mint flavor.
- Allow cookies to cool on the tray briefly before transferring to wire racks to prevent breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 18mg | 6% |
| Sodium | 134mg | 6% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 215IU | 4% |
| Calcium | 20mg | 2% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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