Description
These Chocolate Peppermint Cookies are a delightful blend of rich chocolate and refreshing peppermint, perfect for the holiday season. Enjoy a chewy, festive treat that will brighten any day!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies/candy canes
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the room temperature unsalted butter until smooth and creamy, about 1 minute. Add the granulated sugar and light brown sugar, and beat until light and fluffy, about 2-3 minutes.
- Add the large egg, beating well after each addition. Then add the peppermint extract and beat until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until almost combined.
- Fold in the semi-sweet chocolate chips by hand using a rubber spatula until evenly distributed.
- Chill the dough for 30 minutes to an hour for thicker cookies, if desired.
- Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes until slightly puffed and set at the edges but soft in the center.
- Immediately sprinkle crushed peppermint candies over the tops of the cookies after removing them from the oven.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Don't overmix the dough to avoid tough cookies. Use high-quality cocoa powder and peppermint extract for the best flavor. Chilling the dough improves texture and prevents spreading.