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Recipe by:

Dana Ramsey

Chocolate Peppermint Cookies

These Chocolate Peppermint Cookies blend rich chocolate and refreshing peppermint for a festive treat perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Group: Cookie Base
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 ½ cups semi-sweet chocolate chips
  • Crushed candy canes, for topping

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowls

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
  4. Beat in the eggs one at a time, then add the vanilla and peppermint extracts.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Gently fold in the chocolate chips with a spatula.
  7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet. Top with crushed candy canes and bake for 10 to 12 minutes.
  8. Let the cookies cool on the baking sheet for about 5 minutes before transferring to wire racks to cool completely.

Notes

These cookies can be made ahead of time and stored in an airtight container for up to a week. The flavors meld beautifully over time.