Get the Recipe: Chocolate Peppermint Cookies
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!
Ingredients
- ½ cup cold butter
- ¼ cup granulated sugar
- ½ cup light brown sugar, tightly packed
- 1 egg
- drop peppermint extract, optional
- 1 ¼ cups flour, all purpose or gluten free flour
- ¼ cup cocoa powder
- ½ tsp baking soda
- ½ cup chocolate chips
- ¼ cup chopped candy canes
Instructions
- 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.
- Freeze for up to 1 month.
Calories: 312kcal, Carbohydrates: 43g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 41mg, Sodium: 168mg, Potassium: 87mg, Fiber: 2g, Sugar: 20g, Vitamin A: 369IU, Calcium: 23mg, Iron: 2mg