Chocolate Peppermint Cookies
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Unrated
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
35 -45 Cookies
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Course
Dessert
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Cuisine
International
Chocolate Peppermint Cookies
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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
- 1 cup unsalted butter softened to room temperature
- 1 cup light brown sugar 200 grams
- 1/2 cup granulated sugar 100 grams
- 2 egg large
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour 250 grams
- 3/4 cup cocoa powder unsweetened, 75 grams
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup bittersweet chocolate chips or semi-sweet, 160 grams
For topping:
- 1/2 cup chocolate chips melted, 80 grams
- 2 candy canes crushed
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.
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