Chocolate Peppermint Cookies
Delightful chocolate cookies with a refreshing peppermint twist, perfect for the holidays.
Equipment
- Oven Preheat to 350°F (175°C)
- Mixing bowl For mixing ingredients
- Baking sheet To bake cookies
- Parchment paper To line the baking sheet
Ingredients
Main Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 0.5 cup semisweet chocolate chips
- 0.5 cup white chocolate chips
- 1 cup crushed candy canes for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the egg and peppermint extract, mixing well until fully combined.
- Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Stir until just combined.
- Gently fold in the semisweet and white chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the cookie balls on the prepared baking sheet, leaving space between each.
- Gently press down on each cookie ball to slightly flatten them.
- Sprinkle crushed candy canes on top of each cookie.
- Bake in the preheated oven for 12 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For a more intense peppermint flavor, add a few drops of peppermint oil to the dough.