Chocolate Peppermint Cookies
Soft, fudgy chocolate cookies infused with peppermint flavor and topped with crushed candy canes for a festive, delicious treat perfect for dessert or holiday snacking.
Equipment
- 1 baking sheet
- 1 small saucepan
- 1 electric hand mixer
- 1 cookie scoop 4-tablespoon size
Ingredients
- 7 oz dark chocolate finely chopped
- 3.5 tbsp unsalted butter cubed
- ¾ cup all-purpose flour
- 2 tablespoons Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 candy canes crushed, for topping
Instructions
- In a small bowl, combine flour, cocoa powder, baking powder, and salt; set aside.
- Melt chocolate and butter together in a small saucepan over very low heat or use a double boiler until smooth.
- In a large bowl, beat eggs, granulated sugar, brown sugar, peppermint extract, and vanilla extract with an electric mixer on medium speed for at least 5 minutes until pale and doubled in volume.
- Slowly add the melted chocolate mixture to the egg mixture and beat on low speed until combined.
- Add the flour mixture and beat on low speed until just incorporated.
- Let the batter rest at room temperature for 10 minutes to firm up.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Using a 4-tablespoon cookie scoop, place dough balls on the baking sheet spaced 2 inches apart.
- Bake for 12-14 minutes until cookies are cracked and puffy on top.
- Immediately sprinkle crushed candy canes on top to adhere while cookies are hot.
- Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Use a double boiler to melt chocolate to prevent seizing.
- Store cookies in an airtight container for up to one week.
- For extra peppermint flavor, add a bit more extract to the batter.