Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies
If you’re missing an ingredient, don’t fret! You can substitute the semi-sweet chocolate chips with dark chocolate chips for a richer taste, or use peppermint bark instead of peppermint candies for an extra festive touch.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step always brings back memories of my mom reminding me to “always start with a hot oven” for perfect cookies.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, and peppermint extract to the butter mixture. Mix until well combined, and don’t forget to scrape down the sides of the bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be gentle to maintain the cookie’s tender texture.
- Stir in the chocolate chips and most of the crushed peppermint candies, reserving a bit for topping.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Press a few pieces of the reserved peppermint candies into the tops of each cookie for an extra festive look.
- Bake for 9-11 minutes, or until the edges are set and the centers are still soft. They will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International