Chocolate Peppermint Cookies
Servings 15 large cookies
Equipment
- Baking Sheet
- Hand Mixer or Stand Mixer
- Wire Cooling Rack
Ingredients
Cookies:
- 1 cup + 2 tbsp flour
- ⅓ cup + 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup unsalted butter softened
- 1 cup brown sugar
- ⅓ cup + 2 tbsp white sugar
- 1 egg
- ¾ tsp vanilla extract
- ¼ tsp peppermint extract
- 1 cup semi-sweet chocolate chips
- 2 candy canes crushed
Peppermint Glaze:
- ¾ cups powdered sugar
- ¼ tsp peppermint extract
- 3½ tsp milk or half-and-half
- Candy canes crushed
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Make the cookies by combining the flour, cocoa powder, baking soda, and salt in a small bowl, and mix well.
- Using a hand mixer (or stand mixer), beat the butter and sugars together until creamy and smooth.
- Add the egg, vanilla, and peppermint extract and mix well with a beater.
- Slowly add the flour mixture to the butter mixture, stirring until well combined. Add the chocolate chips and crushed candy cane; mix until combined.
- Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit.
- Bake the cookies by placing them in the oven and baking for 7-8 minutes.
- Remove from the oven and let them cool for a few minutes before moving them to a wire rack.
- Make the glaze by combining the powdered sugar, peppermint extract, and milk, and mix until well combined.
- Drizzle the frosting over the cookies on the wire rack. Side Note: Place parchment paper or a paper towel down under the rack for a quicker clean-up.
- Sprinkle the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!