Description
These chocolate peppermint cookies offer an irresistible flavor and a chewy texture, combining rich cocoa and festive peppermint for a delightful homemade treat everyone will love.
Ingredients
- Unsalted butter (10 tablespoons)
- Granulated sugar (⅓ cup)
- Light brown sugar (¾ cup, packed)
- Large eggs (2)
- Unsweetened Dutch process cocoa powder (½ cup)
- Vanilla extract (1 teaspoon)
- Peppermint extract (½ teaspoon)
- Flour (2 cups)
- Baking powder (1 teaspoon)
- Baking soda (½ teaspoon)
- Kosher salt (½ teaspoon)
- Semisweet chocolate chips (1 cup)
- Candy canes (5)
Instructions
- Preheat and prepare baking sheets with parchment paper.
- Melt the unsalted butter in a microwave-safe bowl until very soft.
- Whisk in granulated and brown sugars until fully combined.
- Add eggs one at a time, whisking after each addition until smooth.
- Mix in cocoa powder, vanilla extract, and peppermint extract until combined.
- In a separate bowl, whisk dry ingredients: flour, baking powder, baking soda, and salt.
- Fold dry ingredients into the wet ingredients until just combined.
- Gently mix in chocolate chips and refrigerate the dough for 20-30 minutes.
- Crush candy canes in a ziplock bag.
- Scoop and shape dough into balls on lined baking sheets, flattening slightly.
- Bake at 350°F for 9-10 minutes until edges are firm and tops are less glossy.
- Let cookies cool before transferring to a wire rack.
Notes
Chill the dough to help cookies maintain shape while baking.
Avoid overmixing after adding dry ingredients to prevent tough cookies.
These cookies can be adapted with gluten-free flour or dairy-free chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg