Chocolate Peppermint Cookies
Showcasing two favorite flavors of the winter holidays—chocolate and peppermint—these rich cookies are the creation of Brian Hart Hoffman, founder and editor-in-chief of Bake from Scratch magazine. Milk chocolate morsels and cocoa powder contribute a double dose of chocolate, while peppermint extract and candy cane pieces bring on that nostalgic holiday flavor. If you like, swap in chopped peppermint bark for the candy cane pieces.
Looking for more holiday baking inspiration? Check out our New Holiday Cookie Classics, a collection of recipes from our favorite bakers and bloggers.
Ingredients:
- 24 Tbs. (3 sticks) (10 3/4 oz./340 g) unsalted butter, at room temperature
- 1 1/4 cups (8 3/4 oz./275 g) firmly packed light brown sugar
- 1/2 cup (3 1/4 oz./100 g) granulated sugar
- 3 eggs, at room temperature
- 2 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- 3 1/4 cups (13 oz./406 g) all-purpose flour
- 1 cup (2 3/4 oz./85 g) Dutch process cocoa powder
- 1 1/2 tsp. kosher salt
- 1 tsp. baking soda
- 2 1/2 cups (13 1/2 oz./425 g) milk chocolate morsels
- 1/2 cup (2 1/2 oz./75 g) candy cane pieces
Directions:
In the bowl of an electric mixer fitted with the flat beater, beat together the butter and both sugars on medium speed until fluffy, 2 to 3 minutes, stopping the mixer to scrape down the sides of the bowl. Reduce the speed to medium-low and add the eggs one at a time, beating well after each addition. Beat in both extracts until combined.
In a large bowl, whisk together the flour, cocoa powder, salt and baking soda. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until combined; do not overmix. Gently stir in the chocolate morsels. Refrigerate the dough for 30 minutes.
Preheat an oven to 350°F (180°C). Line 3 rimmed baking sheets with parchment paper.
Using a 2-Tbs. scoop, drop the dough onto the prepared baking sheets, spacing the cookies at least 2 inches (5 cm) apart.
Bake the cookies one sheet at a time for 16 minutes, rotating the pan from front to back halfway through baking. Remove from the oven and immediately sprinkle 1/2 tsp. candy cane pieces on top of each cookie. Let the cookies cool on the baking sheets for 5 minutes, then, using a thin spatula, transfer the cookies to wire racks and let cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days. Makes about 45 cookies.
Recipe courtesy of Brian Hart Hoffman, Editor-in-Chief of Bake from Scratch
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