Description
These peppermint cookies are a delightful blend of rich cocoa and refreshing peppermint, studded with chocolate chips and crushed peppermint candies for a perfect holiday treat. Crispy on the edges and chewy in the center, they offer a burst of minty sweetness with every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Add-ins
- 1 cup chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking your cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a separate large bowl, use a mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is smooth and fluffy.
- Add Egg and Extracts: Beat in the large egg followed by vanilla extract and peppermint extract, mixing well to incorporate all flavors evenly.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring after each addition until fully combined into a thick cookie dough.
- Add Chocolate and Peppermint: Gently fold in the chocolate chips and crushed peppermint candies, distributing them evenly throughout the dough.
- Form Dough Balls: Drop tablespoon-sized portions of the cookie dough onto a prepared baking sheet, spacing them adequately to allow spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges become firm but the centers remain slightly soft.
- Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preserving their chewiness.
Notes
- For a stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract.
- Ensure butter is properly softened to cream well with sugars for best texture.
- Use parchment paper on the baking sheet to prevent cookies from sticking and for easier cleanup.
- Store cookies in an airtight container at room temperature for up to one week.
- Crushed peppermint candies can be adjusted based on preference for sweetness and crunch.
