Servings: 24 cookies
Calories: 120kcal
Equipment
- oven
- Mixing Bowls
- Electric mixer
- Baking sheets
- parchment paper
- Rolling Pin
- Freezer bags
Ingredients
For the Cookies
- 1 cup Unsweetened cocoa powder gives the cookies their rich, chocolatey base.
- 1 cup Chocolate chips or chunks choose semi-sweet or dark for that gooey, melty goodness.
- 1 teaspoon Peppermint extract a little goes a long way in enhancing the festive flavor.
- 1 cup Crushed candy canes adds a delightful crunch and holiday sparkle on top.
- 2 cups All-purpose flour provides structure, balancing the rich ingredients.
- 1 cup Unsalted butter ensures a creamy texture; make sure it's softened for easy mixing.
- 3/4 cup Granulated sugar sweetens the dough for that classic cookie flavor.
- 3/4 cup Light brown sugar adds moisture and a hint of caramel flavor.
- 2 large Eggs binds the ingredients together, giving the cookies a lovely rise.
- 1 teaspoon Baking soda helps the cookies puff up perfectly in the oven.
- 1/2 teaspoon Salt enhances all the sweet flavors.
- 1 teaspoon Vanilla extract rounds out the flavors beautifully, making every bite irresistible.
Instructions
How to Make Festive Chocolate Peppermint Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Bring your unsalted butter and eggs to room temperature.
- Crush your candy canes by placing them in a sturdy freezer bag and using a rolling pin.
- Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl.
- Cream together the softened unsalted butter, granulated sugar, and light brown sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the vanilla and peppermint extract, mixing gently until just combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in your choice of chocolate chips or chunks using a spatula.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Scoop the chilled dough into balls and roll each in the crushed candy canes.
- Arrange the coated dough balls about 2 inches apart on your prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set and the centers still look slightly soft.
- Cool the cookies on the sheets for about 5 minutes before transferring them to a wire rack.
Notes
Optional: Drizzle with melted chocolate for an extra touch of indulgence.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 5mg | Iron: 0.5mg
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