Chocolate Peppermint Cookies

Name: Chocolate Peppermint Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 35 -45 Cookies
Ingredients: 1 cup (227 grams) unsalted butter; 1 cup (200 grams) light brown sugar; 1/2 cup (100 grams) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 2 cups (250 grams) all-purpose flour; 3/4 cup (75 grams) unsweetened cocoa powder; 1 tablespoon cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (160 grams) bittersweet or semi-sweet chocolate chips; 1/2 cup (80 grams) chocolate chips; 2 Crushed candy canes

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
35 -45 Cookies
Course
Dessert
Cuisine
International

Chocolate Peppermint Cookies

Iris Warren

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A recipe for Chocolate Peppermint Cookies! These soft and chewy cookies have two types of chocolate, cocoa powder and bittersweet chocolate chips, mixed right into the batter along with a splash of peppermint extract.

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Ingredients

Servings

1 cup (227 grams) unsalted butter softened to room temperature
1 cup (200 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 cups (250 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (160 grams) bittersweet or semi-sweet chocolate chips

For topping:

1/2 cup (80 grams) chocolate chips melted
2 Crushed candy canes

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Instructions

Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter, brown sugar, and granulated sugar until light and creamy.
Add the eggs, one at a time, followed by the vanilla and peppermint extracts.
In another bowl, combine the flour, cocoa powder, cornstarch, baking soda, and salt. Slowly add to the butter mixture until just incorporated and no streaks remain. Fold in the chocolate chips.
Use a small scoop or spoon to transfer mounds of dough, about 2 tablespoons each, onto the prepared baking sheets, roughly 2 inches (5 centimeters) apart.
Flatten each piece of dough slightly with the palm of your hand and bake in preheated oven until just set, about 10 minutes. Allow to cool on baking sheet for 5 minutes before removing to wire rack to cool completely.
Using a double boiler or a microwave in 20 second increments, melt the 1/2 cup (80 grams) chocolate chips until smooth. Transfer to a pastry bag fitted with a small round tip or a quart sized ziploc bag with a small corner snipped off. Drizzle over the room temperature cookies.
Quickly sprinkle the tops with the crushed candy canes before the chocolate has a chance to set.
Once the drizzled chocolate has set, store the cookies in an airtight container for up to 3 days.