Chocolate Peppermint Cookies
Easy recipe for the perfect batch of chocolate peppermint cookies! Fudgy double chocolate cookies loaded with crushed peppermint, a great holiday cookie.
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Servings 24 cookies
Ingredients
- 2 1/3 cups all-purpose flour sifted
- 1/3 cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- pinch salt
- 1 cup softened unsalted butter 2 sticks
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 tsp vanilla extract
- 2 tsp peppermint extract
- 2 eggs
- 2 cups chocolate chip morsels dark, milk , or semi-sweet
- 3/4 cup crushed peppermint
- melted white chocolate for drizzle, optional
Instructions
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- With a mixer, cream together the softened butter, granulated sugar, and granulated sugar until creamy.
- Add vanilla, peppermint extract, and eggs and mix again to combine.
- Gently mix in the dry ingredients until fully incorporated, the dough will be sticky.
- Fold in the chocolate chips and crushed peppermint. Line a baking sheet with parchment paper.
- Using a cookie scoop or spoon, scoop 2 Tbsp of dough at a time, dividing into 24 scoops of dough. Add to the lined baking sheet and chill for 30 minutes.
- Preheat the oven to 350°F and line another large baking sheet with parchment paper.
- Roll the scoops of dough into evenly shaped balls and place onto the baking sheet, 1-2 inches apart from each other.
- Bake at 350°F for 11-12 minutes or until the edges become golden.
- Remove from the oven and top the cookies with additional crushed peppermint and flakey salt. (Optional- Drizzle with melted white chocolate before topping with additional crushed peppermint. )
- Let the cookies chill for 5-10 minutes.
- Serve warm or chilled.