Chewy Chocolate Peppermint Cookies
Rich, chewy double chocolate cookies with melty pools of dark chocolate, a hint of peppermint and a crunchy crushed candy cane topping. No chilling required, and the dough freezes beautifully.
Servings: 12 cookies
Calories: 419kcal
Ingredients
- 1 cup unsalted butter room temperature
- 1 ¼ cups brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg plus 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon pure peppermint extract
- 2 cups all-purpose flour
- ⅔ cup dark cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup dark chocolate chips or chunks plus a few extra for the tops
- 4 tbsps crushed candy canes
- Peppermint sprinkles optional
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl or the bowl of a stand mixer, beat the butter, brown sugar and granulated sugar on medium speed until light, creamy and fluffy, about 2 to 3 minutes. Add the egg, egg yolk, vanilla and peppermint extract, and mix just until combined and smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix on low speed until a soft, thick dough forms. Fold in the chocolate chips with a spatula until evenly distributed.
- Optional: wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight, to make it easier to handle.
- Use a large cookie scoop to portion the dough into balls about 2 inches wide (about ¼ cup each). Place 6 to 8 dough balls on each prepared baking sheet.
- Bake for 10 to 12 minutes, until the edges look set but the centers are still soft. If you like, press a few extra chocolate chips into the tops about 5 minutes into baking.
- As soon as the cookies come out of the oven, give the baking sheet a solid bang on the counter to flatten them, then sprinkle the crushed candy cane (and peppermint sprinkles, if using) over each cookie.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling is optional. The dough will be very sticky at first, and chilling makes it easier to handle and gives you a thicker, chewier cookie.
- Use room temperature butter and eggs for easier mixing and a soft, chewy texture.
- Measure the flour with the spoon-and-level method. Too much flour makes dry cookies that don't spread.
- Take the cookies out while the centers still look soft, since they firm up as they cool.
- Add the crushed candy cane while the cookies are still warm so it sticks well.
- To freeze the dough, scoop it into balls and freeze in an airtight container for up to 3 months. Bake from frozen, adding 1 to 2 minutes.
- Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
- Use your favorite brand of cocoa powder. I used Hershey's cocoa powder.
Nutrition
Calories: 419kcal | Carbohydrates: 55g | Protein: 5g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 268mg | Potassium: 231mg | Fiber: 3g | Sugar: 33g | Vitamin A: 494IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 2mg
