Name: Chocolate Peppermint Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 45 min
Yield: Approximately 24 cookies
Cuisine: American
Ingredients: unsalted butter 1 cup (250 g), granulated sugar 3/4 cup (150 g), dark brown sugar 3/4 cup (165 g), vanilla bean paste 1 tsp, large eggs 2 room temperature; all purpose flour 2 1/4 cups (340 g), salt 1/4 tsp, baking soda 1/2 tsp, dutch processed cocoa powder 2/3 cup (80 g), mint chocolate chips 1 1/2 cups (1 package/200 g)

1

Storage:

Store cooled cookies in an airtight container at room temperature for up to 5 days.

2

Dough Freezing:

Scoop dough balls and freeze them in a freezer bag for up to 3 months. Bake from frozen (add 2-3 minutes to the bake time).

3

Cocoa Substitution:

You can substitute regular unsweetened cocoa powder but the resulting cookie will be lighter in colour and have a less intense chocolate flavour.

Notes

1

Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.

2

Cream cubed butter with granulated sugar and brown sugar in a stand mixer until the mixture is pale light and fluffy. Scrape down the sides.

3

Add the eggs one at a time to incorporate. Mix in the vanilla bean paste.

4

In a separate bowl whisk together the flour baking soda salt and cocoa powder. Gradually add the dry ingredients to the mixer until just combined.

5

Pour in the mint chocolate chips and mix until the chips are evenly distributed (do not overmix).

6

Using a mini ice cream scoop or spoon drop dough onto the tray (about 12 cookies per tray) keeping them slightly smaller than a golf ball.

7

Bake for 11-13 minutes. Remove from oven and leave on the tray for 5 minutes before transferring the cookies to a wire cooling rack.

Instructions

1 cup (250 g) unsalted butter

¾ cup (150 g) granulated sugar

¾ cup (165 g) dark brown sugar

1 tsp vanilla bean paste

2 large eggs (room temperature)

2 ¼ cups (340 g) all purpose flour

¼ tsp salt

½ tsp baking soda

⅔ cup (80 g) dutch processed cocoa powder

1 ½ cups (1 package/200 g) mint chocolate chips

Chocolate Peppermint Cookies

Anthology of Crumbs

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average rating is 5 out of 5

There is something deeply comforting about the combination of cool mint and dark, rich chocolate. These cookies capture that classic flavour perfectly. The secret lies in using Dutch-processed cocoa powder which lends a rich, deep hue and intense flavour that balances the sweetness of the sugars. These cookies bake up with an irresistibly crunchy edge but stay wonderfully gooey and soft in the middle, making them the ultimate indulgence for a cold afternoon or a festive treat.

Servings :

24 cookies

Calories:

Prep Time

15 min

Cooking Time

12 min

Rest Time

0

Total Time

30 min