Chocolate Peppermint Cookies
These soft and chewy chocolate peppermint cookies are a total crowd pleaser
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 10 tablespoons unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups peppermint chunks
Instructions
- Add the flour, cocoa powder, salt, baking soda, and baking powder into a medium bowl and mix until just combined.
- Beat the butter and both sugars in a mixer on medium speed until fluffy and light in color — about 4 minutes.
- Beat in the egg until well-combined, at least another 1-2 minutes. Then beat in the vanilla.
- Stir in the flour mixture and beat on low until just combined.
- Stir in a cup of the peppermint chunks. Fold until evenly distributed.
- Create 1-tablespoon balls of cookie dough and then stick more peppermint chunks onto the balls of dough.
- Place the cookie dough on a baking sheet and chill for an hour. Preheat the oven to 350F.
- Divide the cookie dough balls on parchment or silicone baking mat-lined baking sheets at least 2-inches apart.
- Bake one baking sheet at a time for 10 - 12 minutes, or until the edges are set and the centers are puffy and not too raw looking.
- Remove from the oven and allow to cool on the baking sheet for at least 3 minutes before transferring to a wire rack to cool completely.
Notes
You can freeze unbaked cookie dough balls until ready to bake. Add another minute to the baking time.
Store cookies in a room temperature airtight container for up to a week.