Chocolate Peppermint Cookies
These Chocolate Peppermint Cookies are super sweet and scrumptious, with rich chocolate and crunchy peppermint candy canes. So delicious!
Servings 35
Calories 121kcal
Ingredients
- 3/4 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg + 1 egg yolk room temperature
- 1/4 tsp peppermint extract
- 1 tsp vanilla extract
- 1 1/2 cups + 1 Tbsp all purpose flour
- 1/3 cup Dutch processed cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup semisweet chocolate chips
- 1/2 cup Andes peppermint crunch thins chopped
- 1/2 cup crushed candy canes for topping
Instructions
- Add the melted butter, granulated sugar, and brown sugar into a bowl.
- Use a whisk to mix everything together. Then mix in the egg, egg yolk, vanilla extract, and peppermint extract.
- Use a fine-mesh sieve to sift in the dry ingredients: flour, dutched cocoa, salt, baking soda, and baking powder. Then mix using a spatula.
- Add the semisweet chocolate chips and chopped Andes peppermint crunch thins. Mix until everything is well combined.
- Use a medium-sized cookie, scoop to scoop out mound of the cookie dough and roll it into a ball.
- Then dip only the top of the dough ball into a bowl of crushed candy canes. Avoid rolling the entire dough balls in candy canes, or else it will bake up a into a mess.
- Place the dough balls on a parchment-lined baking sheet candied side up.
- Bake at 350 degrees Fahrenheit for about 9-10 minutes. Immediately after the cookies come out of the oven, Sprinkle extra crushed candy canes on top.
Nutrition
Calories: 121kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 36mg | Potassium: 60mg | Fiber: 1g | Sugar: 9g | Vitamin A: 131IU | Calcium: 12mg | Iron: 1mg