Chocolate Peppermint Cookies (Print Version)
# Ingredients:
→ For the Dry Ingredients
01 -
1⅓ cups all-purpose flour
02 -
⅓ cup unsweetened Dutch-processed cocoa powder
03 -
½ tsp baking soda
04 -
½ tsp salt
→ For the Wet Ingredients
05 -
½ cup unsalted butter, at room temperature
06 -
⅔ cup light brown sugar, packed
07 -
⅓ cup granulated sugar
08 -
1 large egg, at room temperature
09 -
1 large egg yolk, at room temperature
10 -
1½ tsp vanilla extract
11 -
1 tsp peppermint extract
→ For the Mix-ins
12 -
1 cup semi-sweet chocolate chips
13 -
3 to 4 tbsp crushed candy cane for topping (optional)
# Instructions:
01 -
Turn your oven to 350 degrees. Line a large baking sheet with parchment paper and set it aside.
02 -
Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set this aside for now.
03 -
Using a hand mixer on medium speed, cream together the butter, brown sugar, and granulated sugar for 2 to 3 minutes until the mixture is light and fluffy.
04 -
Add the whole egg, egg yolk, vanilla extract, and peppermint extract to the bowl. Mix just until everything is fully combined.
05 -
Add the dry ingredients to the wet ingredients and mix on low speed just until combined. The dough will be pretty thick.
06 -
Gently fold in the chocolate chips until they're evenly distributed throughout the dough.
07 -
Using a 2½ tablespoon cookie scoop, drop 8 to 9 dough balls onto your prepared baking sheet, leaving about 2 inches between each one so they have room to spread.
08 -
Bake on the center rack of your oven for 10 to 12 minutes, just until the center of each cookie is set. Don't overbake - they should still look slightly underdone in the middle.
09 -
If using crushed candy cane, sprinkle it over the tops of the warm cookies right when they come out of the oven.
10 -
Let the cookies cool on the baking sheet for 3 to 4 minutes before moving them to a wire rack to cool completely.
11 -
Repeat the scooping, baking, and cooling process until all your dough is used up. Transfer to a serving platter and enjoy.
# Notes:
01 -
Dutch-processed cocoa powder is key for the best flavor and color in these cookies.
02 -
The color of your cookies may vary slightly depending on which brand of cocoa you use.
03 -
For extra peppermint flavor, swap ¼ cup of the chocolate chips for Andes peppermint crunch chips.
04 -
Room temperature eggs and butter mix together more smoothly than cold ingredients.
05 -
Don't overbake - slightly underdone cookies will finish cooking on the hot pan and stay soft and chewy.
06 -
These cookies keep in an airtight container for up to 5 days at room temperature.