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Chocolate Peppermint Cookies
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Chocolate Peppermint Cookies

A recipe for Chocolate Peppermint Cookies! These soft and chewy cookies have two types of chocolate, cocoa powder and bittersweet chocolate chips, mixed right into the batter along with a splash of peppermint extract.
Course Dessert
Cuisine N/A
Keyword chocolate, Christmas, cookie, dessert, holiday, peppermint, winter
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 35 -45 Cookies

Ingredients

  • 1 cup (227 grams) unsalted butter softened to room temperature
  • 1 cup (200 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups (250 grams) all-purpose flour
  • 3/4 cup (75 grams) unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (160 grams) bittersweet or semi-sweet chocolate chips

For topping:

  • 1/2 cup (80 grams) chocolate chips melted
  • 2 crushed candy canes

Instructions

  • Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
  • In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter, brown sugar, and granulated sugar until light and creamy.
  • Add the eggs, one at a time, followed by the vanilla and peppermint extracts.
  • In another bowl, combine the flour, cocoa powder, cornstarch, baking soda, and salt. Slowly add to the butter mixture until just incorporated and no streaks remain. Fold in the chocolate chips.
  • Use a small scoop or spoon to transfer mounds of dough, about 2 tablespoons each, onto the prepared baking sheets, roughly 2 inches (5 centimeters) apart.
  • Flatten each piece of dough slightly with the palm of your hand and bake in preheated oven until just set, about 10 minutes. Allow to cool on baking sheet for 5 minutes before removing to wire rack to cool completely.
  • Using a double boiler or a microwave in 20 second increments, melt the 1/2 cup (80 grams) chocolate chips until smooth. Transfer to a pastry bag fitted with a small round tip or a quart sized ziploc bag with a small corner snipped off. Drizzle over the room temperature cookies.
  • Quickly sprinkle the tops with the crushed candy canes before the chocolate has a chance to set.
  • Once the drizzled chocolate has set, store the cookies in an airtight container for up to 3 days.