Name: Chocolate Peppermint Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 25 servings
Cuisine: American
Ingredients: . Chocolate Ingredients; 3 ounces bittersweet chocolate ((chopped)); . Dry Ingredients; 1 1/4 cups all-purpose flour; 1/3 cup natural unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; . Wet Ingredients; 1 stick unsalted butter ((at cool room temperature)); 1 cup granulated sugar; 1 large egg ((at room temperature)); 1 large egg yolk ((at room temperature)); 1 teaspoon peppermint extract; 1/2 teaspoon vanilla extract; . Mix-ins; 1 cup semisweet chocolate chips ((plus more for garnish)); 1-2 candy canes ((finely crushed))

Get ready for a delightful treat with these Chocolate Peppermint Cookies! They combine rich chocolate with a refreshing peppermint twist, perfect for any occasion.

Tips for Success

Make sure to let the chocolate cool before mixing it in, and don’t skip the chilling step if you can!

Why You’ll Love Them

These cookies are not just delicious; they’re also visually stunning with their festive crushed candy cane topping. Trust me, you’ll love it!

Ingredients

Instructions

Prepare the Oven:
Step 1

- Preheat and Prepare: Preheat the oven to 350ºF. Line baking sheets with parchment paper.
Melt the Chocolate:
Step 2

- Melt Chocolate: In a microwave-safe bowl, microwave chocolate in 20-second bursts until melted, stirring between each burst. Set aside to cool until just warm (about 80°F).
Mix Dry Ingredients:
Step 3

- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Make the Dough:
Step 4

- Mix Ingredients: In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl using a rubber spatula. Add in the cooled, melted chocolate and beat until combined. Add the egg, egg yolk, peppermint extract, and vanilla extract and beat until completely smooth and combined, scraping down the bowl as needed. Slowly beat in the flour mixture. Fold in the chocolate chips with a rubber spatula. Dough will be sticky.
Chill the Dough:
Step 5

- Refrigerate Dough: IF TIME PERMITS: Wrap the dough well in plastic and refrigerate overnight or up to 48 hours to intensify the flavor and thicken the texture.
Shape the Cookies:
Step 6

- Drop Dough Balls: Using a medium spring-loaded scoop, drop 1 1/2-tablespoon3 balls of dough onto prepared baking sheets spacing 2 inches apart. Dampen your hands slightly, then roll each dough ball between your palms to smooth. Flatten slightly with your palm. Dot generously (more than you think!) with additional chocolate chips.
Bake the Cookies:
Step 7

- Bake and Garnish: Bake for about 10 minutes or until set. Immediately sprinkle each cookie with the finely crushed candy canes. Cool for 5 minutes before removing to wire racks to cool completely.
Storage:
Step 8

- Store Cookies: Cookies can be stored in an airtight container at room temperature for up to 4 days.

Nutrition

Calories: 150, Fat: 7g, Carbs: 22g, Protein: 2g

Cooking techniques

Microwaving chocolate helps to melt it smoothly. Be sure to stir frequently to avoid burning!

Variations or substitutions

For a different twist, try using white chocolate or dark chocolate instead of bittersweet. You can also replace the peppermint extract with orange or almond extract for a unique flavor!

Storage tips

Keep cookies in an airtight container to maintain their softness and flavor. For longer storage, consider freezing them!

Notes

These cookies are perfect for holiday gatherings or as a sweet treat anytime you crave something special!