Chocolate Peppermint Cookies Recipe
Decadent chocolate peppermint cookies are oozing with chocolate and topped with crunchy crumbles for an easy holiday treat!
Servings: 36 cookies
Ingredients
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 2 eggs
- ¼ teaspoon peppermint extract
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips semi-sweet, milk, or both
- ¼ cup crushed candy canes peppermint puffs, or peppermint crunch baking chips
Instructions
- Preheat oven to 350°F.
- In a stand mixer, cream together butter and sugar. Add eggs, peppermint extract, and vanilla and mix until fluffy.
- Add flour, cocoa, baking soda, and salt and mix until combined.
- Fold in chocolate chips.
- Scoop cookies (using a medium cookie scoop) out onto a greased cookie sheet and bake for 8-10 minutes. Top with additional chips as soon as they come out of the oven as well as crushed candy canes.
- Transfer to a cookie rack and let cool.
Notes
Store cookie dough. Store chocolate peppermint cookie dough covered in the fridge for 1-2 days before baking.
Freeze cookie dough for up to 3 months.
- Log form: Divide the dough into two sections and form each section into a log shape. Wrap each tightly with plastic wrap and store them together in a freezer Ziploc. Thaw before shaping and baking.
- Cookie dough balls: Place cookie dough balls together on a baking sheet and freeze. Once solid transfer them to a freezer Ziploc. Bake them directly from the freezer just add 2-3 minutes to the baking time.
Nutrition
Serving: 1cookie | Calories: 161kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 106mg | Potassium: 37mg | Fiber: 1g | Sugar: 15g | Vitamin A: 193IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg