Chocolate Peppermint Cookies
These chocolate peppermint cookies are the perfect Christmas cookie for chocolate lovers. They're thick and fudgy with a rich chocolate flavor, hint of peppermint and tons of chocolate chips. After the cookies are baked and cooled, they're drizzled with a little extra chocolate and a sprinkle of crushed candy canes.
Servings: 24 cookies
Equipment
- Cookie Sheets
Ingredients
Chocolate Peppermint Cookies
- 1 cup all-purpose flour (125 grams)
- 2/3 cup cocoa powder (60 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter (140 grams) 1/2 cup plus 2 extra tablespoons, softened but not starting to melt
- 2/3 cup brown sugar (140 grams) light or dark, I used dark
- 1/3 cup granulated sugar (67 grams)
- 1 large egg room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (1bout 120 grams) I used dark, semi-sweet work too
Chocolate Topping
- 4 ounces semi-sweet chocolate (112 grams) or dark, or about 2/3 cup chocolate chips
- 3 candy canes crushed
Instructions
Chocolate Peppermint Cookies
- In a medium bowl, sift together the flour, cocoa, baking soda and salt. Give the bowl a whisk. Set aside.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
- Beat the egg, vanilla extract and peppermint extract into the butter mixture.
- Add the flour mixture into the butter mixture. Beat together until the dry ingredients are incorporated. The dough will be very thick and sticky.
- Stir in the chocolate chips.
- Cover the bowl with plastic and refrigerate for at least 2 hours or up to 48 hours.
- When ready to bake, preheat the oven to 350℉ (180℃). Line cookie sheets with parchment paper or silicone baking mats. If the dough has been in the fridge overnight, take it out of the fridge and let it sit on the counter for about 10 minutes so it's a little easier to work with.
- Form the dough into balls with about 1 to 1½ tablespoons of dough each - mine weighed about 1 ounce (30ish grams) each. Place 2 inches (about 5 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven for about 8-11 minutes or until the tops look just set. For thinner cookies, press the cookie dough balls down slightly before baking.
- Cool the cookies on the cookie sheets.
Decorate
- Is using chocolate bars or chocolate baking squares, finely chop the chocolate. Place the chocolate in a heatproof bowl. Melt in a double boiler over gently simmering water (be sure that the water doesn't touch the bottom of the bowl). You can also melt the chocolate in the microwave. Use 45-second intervals on medium power (do not use high power - which is often the default on microwaves), stir between each interval until smooth.
- Using a small spoon, drizzle the top of each cookie with the melted chocolate. Alternatively, paint half of each cookie with melted chocolate (I use the back of a small spoon). Sprinkle with crushed candy canes.
Notes
- Cocoa: I prefer to use Dutch process cocoa for a richer flavor.
- Butter: Should be softened but not starting to melt. If using salted butter, omit the salt from the recipe.
- Make Ahead: The dough can chill in the fridge for up to 48 hours. Cookie dough balls can be frozen for up to 2 months. Bake from frozen.
- Nutrition: Details provided are an estimate only and based on 1 cookie with chocolate topping and crushed candy canes.
- Storage: Store in an airtight container for up to 4 days at room temperature or up to 7 days in the fridge.
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 57mg | Potassium: 81mg | Fiber: 2g | Sugar: 14g | Vitamin A: 172IU | Vitamin C: 0.03mg | Calcium: 21mg | Iron: 1mg