Peppermint Chocolate Cookies

These Peppermint Chocolate Cookies are an easy dessert to share during the holidays. These homemade cookies are a great balance of peppermint and chocolate.

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 127kcal

Author: Karin and Ken

Ingredients

¾ cup unsalted butter softened
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg room temperature
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
7 tablespoons unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon coarse kosher salt
¾ cup semi-sweet chocolate chips
2 tablespoons crushed candy canes

Instructions

Preheat the oven to 350° F.
To a bowl, add the unsalted butter and sugars on medium speed with a hand mixer, mix for two minutes or until creamy.
Add the egg and extracts. Mix on medium speed for one minute.
Add the flour, cocoa powder, baking powder, baking soda, and salt. Use a spatula to mix until everything is combined.
Add the chocolate chips and fold in with the spatula until incorporated.
Use a cookie scoop or a heaping tablespoon of cookie dough placed 2 inches apart onto two cookie sheets.
Bake for 10 minutes.
Remove the baking sheet from the oven and bang the baking sheet 1 time onto the counter to help the cookies spread.
Immediately top the cookies with the crushed candy cane. Press gently into the cookie to help it stick to the cookies.
Transfer the cookies immediately to a cooling sheet.
Repeat to make the final batch of cookies.

Notes

Be careful not to overbake your peppermint cookies. This will make them very dry and crumbly.
Sprinkle the crushed peppermint on the cookies while they are still warm, but not piping hot. This ensures that they will stick but not melt.
Use a cookie scoop so that all of the cookies are the same size and bake evenly.

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