Easy Chocolate Peppermint Cookies
Chocolate and peppermint has got to be one of the best holiday flavor combinations out there. And, now we can add these Chocolate Peppermint Cookies to the list of holiday yumminess!
Servings: 24 servings
Calories: 116kcal
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups dark brown sugar packed
- 3 large eggs room temperature
- 1 teaspoon peppermint extract
- 4 ounces unsweetened chocolate baking bars chopped
- 4 tablespoons unsalted butter
- 1 cup Ghirardelli Peppermint Chunks
- ½ cup crushed candy canes
Instructions
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper or silpats. Set aside
- In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside. In a separate bowl, whisk together brown sugar, eggs, and peppermint extract until thoroughly combined; set aside. In a microwave-safe bowl, combine chopped chocolate and butter. Microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes. Whisk melted chocolate mixture into egg mixture until combined. Fold in flour mixture using a rubber spatula or wooden spoon until no dry streaks remain. Stir in peppermint chunks. Let dough sit at room temperature for 10 minutes. Place crushed candy canes in a separate shallow dish. Scoop out 2 tablespoons of dough and roll between palms into a smooth ball. Lightly dip top of dough ball into crushed candy canes or sprinkle crushed candy canes on top of dough. Transfer dough ball to prepared baking sheet and repeat with remaining dough, being sure to evenly space dough balls on prepared sheets.
- Place cookie sheets into oven, 1 sheet at a time, until puffed and edges have begun to set but centers are still soft (cookies will seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving
Notes
- If using a convection oven, bake about 10 minutes, rotating sheet halfway through
- Dough can be prepared ahead of time and frozen. I would recommend freezing the dough after it's been scooped. Freeze on a baking tray then place frozen dough in a ziptop bag until ready to bake. Dough will keep in the freezer for up to 3 months. After removing dough from the freezer, allow it to come up to room temperature, then proceed with rolling into balls and topping with crushed candy canes
- Recipe adapted from Cooks Illustrated Chocolate Crinkle Cookies recipe
Nutrition
Calories: 116kcal | Carbohydrates: 16g | Protein: 2.4g | Fat: 5.3g | Saturated Fat: 3.1g | Cholesterol: 28.4mg | Sodium: 75.8mg | Fiber: 1.5g | Sugar: 9.3g