As I mentioned in my 5-Ingredient Peppermint Mocha Frappe, I had a strong craving for peppermint and chocolate sometime between December 1st and now. My love for chocolate and mint has grown. This recipe can satisfy my chocolate peppermint cravings, as well as a double serving of mint chocolate chips and ice cream. So good.
After all, it is Christmas, so baking is in order. My mom, my aunts, and even my grandmothers are all bakers. My grandmother Sally is a master baker, and both my aunts make delicious pies. My mom taught me how to make the perfect peanut butter flower. These things remind me of Christmas, so I’m more likely to be in the kitchen during December. It’s in me.
They may seem a bit complicated, but these cookies are actually quite simple. From start to finish, it takes only 30 minutes. And you can prepare everything in just one bowl. This cookie is made with only the essential ingredients. I’m no different than anyone else in that I wouldn’t say I like having to use multiple bowls and loads of ingredients.
However, it doesn’t lack the perfect cookie texture or the luscious flavor of chocolate peppermint. My coworkers ate the entire batch of cookies by 10 a.m. after I left them in the breakroom. You could say that they were popular. Santa would probably approve.
I ate the cookie just as it was, but I’m sure they would be delicious frozen and dipped into milk like Thin Mints. (Oh my goodness, those are so yummy). They’d also be great in hot chocolate or crumbled up into a vanilla milkshake or mint one (that would kill me). There are so many possibilities.
Ingredients
- Half a cup of unsalted butter (softened)
- 1/4 cup sugar
- One large egg
- 1/4 tsp natural peppermint extract
- 1 1/4 cups unbleached flour for all purposes (or whole wheat pastry)
- Cocoa powder, 1/3 cup
- 1/4 teaspoon salt
- 1/2 tsp baking soda
- 1/4 tsp Baking Powder
- One candy cane (finely broken)
- Dark, bittersweet or Semisweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees F.
- Cream butter and sugar in a large bowl for 1-2 minutes. Beat the egg and peppermint extract until fluffy. Scrape down the sides to ensure an even mix.
- Sift flour, cocoa, baking powder, and salt into a sifter. Add to the moist ingredients and mix as you sift. Mix until well blended.
- Add the chocolate chips, stir with a spoon, and chill in the freezer while the oven is heating.
- Then, place the balls 1.5 inches apart onto a baking sheet lined with parchment or ungreased. Then, press the tops of the cookies down. Top with some more chocolate chips to indicate that they are filled.
- The edges should be starting to dry, but the tops are still a little soft. Allow to sit on the cookie sheet for a few more minutes, but sprinkle crushed candies on them immediately.
- Place on a cooling rack and let it cool completely. Please keep it in an airtight container for up to several days or freeze it for several weeks.
