Chocolate Peppermint Cookies

These cookies are soft and chewy, packed with chocolate and the fresh taste of peppermint, and topped with crunchy candy pieces.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 172

Author Lily Ernst

Ingredients

2 cups (250g) all-purpose flour
3/4 cup (75g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup (227g) unsalted butter room temperature
1 cup (200g) granulated sugar
1 cup (200g) lightly packed brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp peppermint extract
1 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1/3 cup crushed candy canes

Instructions

Preheat oven to 350F. Line 2-3 baking sheets with parchment paper. Set aside.
In a medium bowl, toss together the flour, cocoa powder, baking soda, and salt. Set aside.
2 cups (250g) all-purpose flour, 3/4 cup (75g) unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp salt
In a large bowl, cream together the butter, granulated sugar, and brown sugar until combined.
1 cup (227g) unsalted butter, 1 cup (200g) granulated sugar, 1 cup (200g) lightly packed brown sugar
Beat in the eggs, one at a time. Then mix in the vanilla extract and peppermint extract.
2 large eggs, 1 tsp vanilla extract, 1 tsp peppermint extract
Add the flour mixture to the wet ingredients, stir until just combined, and fold in the semi-sweet chocolate chips.
1 cup semi-sweet chocolate chips
Using a medium cookie scoop or tablespoon, drop the cookie dough 2" apart onto the prepared baking sheet.
Bake for 10 minutes or until the edges are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Melt the white chocolate chips in the microwave at 50% power, 30 seconds at a time, stirring in between, until completely smooth.
Top each cookie with a drizzle of white chocolate and a generous sprinkle of crushed candy canes.
3/4 cup white chocolate chips, 1/3 cup crushed candy canes

Notes

Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.

To freeze - Place the cookies in a freezer-friendly container with sheets of wax paper in between each layer and store in the freezer for up to 3 months. Thaw overnight on the counter.

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