Description
Delightful cookies that combine rich dark chocolate with refreshing peppermint, perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips
- 1 cup crushed candy canes (about 4–5 candy canes)
- Extra candy cane pieces for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until well combined. You should have a thick dough.
- Fold in the dark chocolate chips and crushed candy canes gently until they are evenly distributed.
- Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes or until the cookies are set.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- If desired, sprinkle a few extra crushed candy cane pieces on top of the cookies while they’re still warm.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for 2-3 months. Avoid overbaking for the best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg