Winter is upon us, and I’m spending extra time in the kitchen these days! I love baking a good cookie around the holiday
s. These cookies are so easy to make and best of all delicious. The texture is chewy and soft, and then you have a nice peppermint flavor to go with the decadent chocolaty-ness. Pair these with a tall glass of milk or your favorite hot cocoa!
Chocolate Peppermint Cookies
Servings: 12-14
Time: 30 minutes
Difficulty: easy
Print
Yields 12-14 Cookies
INGREDIENTS:
1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
3/4 cup sugar
1 large egg yolk
1/4 tsp natural peppermint extract
1 1/4 cup unbleached all-purpose flour
1/3 cup cocoa powder
1 teaspoon instant coffee* (optional)
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 candy cane (finely crushed)
1/3 cup semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees F (176 C).
In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg yolk, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
Add flour, salt, cocoa powder, instant coffee, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
Add chocolate chips and stir in with a mixing spoon.
Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips.
Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks!
-Enjoy
Hilda
Chocolate Peppermint Cookies
Servings: 12-14
Time: 30 minutes
Difficulty: easy
Yields 12-14 Cookies
INGREDIENTS:
1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
3/4 cup sugar
1 large egg yolk
1/4 tsp natural peppermint extract
1 1/4 cup unbleached all-purpose flour
1/3 cup cocoa powder
1 teaspoon instant coffee* (optional)
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 candy cane (finely crushed)
1/3 cup semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees F (176 C).
In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg yolk, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
Add flour, salt, cocoa powder, instant coffee, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
Add chocolate chips and stir in with a mixing spoon.
Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips.
Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks!
-Enjoy
Hilda