Description
Delicious cookies that combine rich chocolate flavors with a refreshing peppermint twist, perfect for the holiday season.
Ingredients
Scale
- 1 cup all-purpose flour (gluten-free if needed)
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 tablespoon milk
- 3.5 oz semi-sweet chocolate, chopped
- 10 oz white chocolate, chopped
- 2 teaspoons coconut oil or shortening
- 6–8 crushed candy canes
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy.
- Mix in the egg, vanilla extract, peppermint extract, and milk until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the chopped semi-sweet chocolate.
- Cover and refrigerate the dough for at least 2 hours.
- Preheat the oven to 350°F (175°C). Spoon the chilled dough onto a baking sheet and bake for 10–12 minutes.
- Once cookies are cool, dip into melted white chocolate and sprinkle with crushed candy canes. Let set before storing.
Notes
Ensure the butter and egg are at room temperature for better mixing. Don’t skip the chilling step to prevent spreading.
- Prep Time: 120 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg