These chocolate peppermint cookies have the best flavor! They are thick bakery style cookies. These cookies have chewy edges and a soft gooey center. They are loaded with mint chocolate flavor!
First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Stir on high for 2 to 3 minutes, until no clumps of butter remain.
Add in egg and vanilla. Stir to combine.
Then, add in peppermint extract, flour, cocoa powder, and baking soda. Stir until a thick dough forms.
Fold in chocolate chips and chopped candy canes.
Use an ice cream scooper to scoop balls of dough onto lined pan.
Bake for 8 to 9 minutes or until cookies are set, but still look soft.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully remove to a cooling rack. Sprinkle with extra chopped candy canes if desired.
Notes
This recipe makes 8 cookies. It can easily be doubled.
Use cold butter right from the fridge.
Cream butter and sugars together until fully creamy. There should be no clumps of butter remaining.
Dough will be very thick.
Peppermint extract is optional.
Bake until cookies are just barely set in the middle. They are meant to be gooey.
Store cookies in an airtight container at room temperature for up to 3 days.