Peppermint Chocolate Cookies
Soft and chewy chocolate cookies infused with refreshing peppermint flavor, perfect for the holiday season.
Servings: 24
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 30 minutes
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened 2 sticks
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
- 2.25 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 0.5 cup crushed candy canes or peppermint candies
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract and peppermint extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and half of the crushed candy canes.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the edges are set but the centers still look soft.
- Immediately sprinkle the remaining crushed candy canes on top of each cookie.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For best flavor, enjoy within 2–3 days.