Chocolate Peppermint Cookies
Rich, delicious and packed full of chocolate flavor, these incredible Chocolate Peppermint Cookies are packed full of chocolate chips and candy cane bits!
Ingredients
- 1 cup cold, unsalted butter, cut into small cubes freezing butter slightly makes it easier to cut into cubes (unsalted butter is fine)
- 1 1/4 cups brown sugar, packed
- 2 large eggs
- ½ cup unsweetened cocoa powder
- 2 ¼ cups all-purpose flour
- ¼ tsp kosher salt
- 1 tsp baking powder
- 1 cups semi-sweet chocolate chips or chunks
- 1 cup crushed candy cane bites
- 1 teaspoon peppermint extract for a stronger peppermint flavor, use 2 teaspoons
Instructions
- Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.
- In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Because the butter is cold, it does take some time for the butter and sugar come together. Once well combined, blend in the eggs one at a time, scraping down the bowl as needed. Add in peppermint extract. Mix in the cocoa powder until well blended.
- Add 1 1/4 cups of the flour, salt and baking powder to the bowl and mix on low speed just mixed. Add in remaining cup of flour and chocolate chips and crushed candy cane bits. Mix until just combined, but do not over mix. Dough will be thick.
- Scoop dough with a large cookie scoop, approximately 2-3 tablespoons of dough per cookie. Place on the prepared baking sheets, a few inches apart.
- Bake 10-11 minutes or until edges start to look fully cooked and the top of cookies does not depress if lightly touched. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely. Store tightly covered.
Notes
It's very important to measure your flour correctly! Flour must be spooned into your measuring cup, you should not scoop the flour with your measuring cup. Doing this will result in more flour than the recipe calls for, and thus a very dense cookie.
If you want the tops of your cookies to show lots of chocolate chips and candy cane bits, set some aside (or add extra) and gently press them into the top of the cookie dough after you have scooped the dough onto a baking sheet.
Store tightly covered.
Nutrition
Calories: 259kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 41mg | Potassium: 122mg | Fiber: 2g | Sugar: 19g | Vitamin A: 263IU | Calcium: 31mg | Iron: 2mg
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