Chocolate Peppermint Cookies
By
Annamaria Settanni McDonald
@ArtByASM
8
These cookies are so yummy. They're chocolaty and minty. A cookie that is soft, chewy, and gooey! They have to be one of my daughter's favorite cookies. She loves chocolate and mint together. She's so into mint, she loves smelling mint leaves that my mother grows and has to put a vase of them in her room. NOTE: you can leave out the peppermint extract because this also makes a great chocolate cookie or use a different extract and you can make them smaller to get more, but just half the baking time.
Blue Ribbon Recipe
If you love dark chocolate and peppermint you will just LOVE these cookies. They taste of Christmas! The cookie is dense and chewy at the same time with just the right amount of peppermint. Dark chocolate and peppermint are a fantastic flavor combination. Serve these to Santa and he may stay at your house a little longer.
Rating:
★★★★★ 4 votes5
Comments:
Serves:
12 Big Cookies
Prep:
8 Hr 20 Min
Cook:
15 Min
Method:
Bake
Ingredients
-
1/2 cdark cocoa powder
-
2 1/4 call-purpose flour
-
1/4 tspcoarse salt
-
1 tspbaking powder
-
2 stickcold butter cut in pats/chunks
-
1 1/4 csugar
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2eggs, room temperature
-
1/2-1 tsppeppermint extract
-
2 1/2 csemi-sweet or bittersweet chocolate chips
How to Make Chocolate Peppermint Cookies
- In a medium bowl, whisk together the cocoa powder, flour, salt, and baking powder. Set aside.
- With a mixer, combine the butter and sugar. Beat together on medium-high speed until well combined, light, and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the peppermint extract (if using).
- Add the dry ingredients and mix on low speed until just combined. Use your hands to work in any remaining streaks of flour. (Note: This is a very thick dough, so don't overstrain your mixer.)
- Using a large spatula or your hands, fold in the chocolate chips.
- Wrap dough in Saran Wrap and chill dough for 8 hours or overnight.
- Preheat the oven to 350F. Line cookie sheets with parchment paper. Remove the dough from the refrigerator.
- Divide it into 2-ounce portions. (Note: If you don't have a scale, just eyeball it. Roughly 1 1/2 Tbsp of dough per cookie). Roll each portion of dough into a ball and flatten slightly. Place them onto the prepared cookie sheets, leaving about 1 1/2-inches between each cookie.
- Bake for 14-18 minutes. (Note: There really is no visual clue as to when these cookies are done, just don't over bake them. Mine were perfect after only 14 minutes, but I prefer mine to be very chewy.)
- Allow them to rest on the cookies sheets for a few minutes before transferring to a cooling rack.
- Serve with a glass of milk and enjoy.
About Chocolate Peppermint Cookies
Main Ingredient: Flour
Regional Style: American
Collections: Christmas Cookies Favorite Holiday Cookie Recipes
