Description
These Chewy Chocolate Peppermint Cookies combine rich cocoa with festive peppermint bark and crushed candy canes, delivering a perfect holiday treat that’s chewy, chocolatey, and bursting with peppermint flavor.
Ingredients
Scale
Dry Ingredients
- 1.75 cups all-purpose flour (substitute with gluten-free flour if needed)
- 0.75 cups unsweetened cocoa powder (Dutch-processed cocoa delivers a richer taste)
- 0.5 teaspoon baking soda (make sure it’s fresh for optimal rise)
- A pinch of salt (balances sweetness, enhancing overall flavor)
Wet Ingredients
- 0.5 cups unsalted butter (can swap with margarine for a dairy-free option)
- 0.5 cups brown sugar (feel free to use white sugar for a lighter cookie)
- 0.5 cups granulated sugar (sweetens the cookies perfectly)
- 1 large egg (use a room-temperature egg for best mixing results)
- 1 cup Ghirardelli peppermint bark (alternative chocolates can be switched in)
Toppings
- 0.5 cups crushed candy canes (optional or substitute with similar toppings)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined.
- Cream Butter and Sugars: In a separate bowl, cream the unsalted butter, brown sugar, and granulated sugar together using an electric mixer or whisk until the mixture is light, fluffy, and well combined, about 2-3 minutes.
- Add Egg: Incorporate the room-temperature egg into the creamed butter and sugar mixture, mixing until fully integrated.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Peppermint Bark: Gently fold in the chopped Ghirardelli peppermint bark pieces evenly throughout the dough.
- Portion Dough: Use a spoon or cookie scoop to portion dough balls approximately 1-2 tablespoons each and place them spaced apart on the prepared baking sheets.
- Add Candy Cane Topping: Sprinkle the crushed candy canes on top of each cookie dough ball, pressing lightly so they stick before baking.
- Bake: Bake the cookies for 10-12 minutes in the preheated oven, or until the edges are set and the centers remain slightly soft for that perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room-temperature egg to help the ingredients blend smoothly.
- For dairy-free versions, substitute butter with margarine or plant-based butter.
- Feel free to switch crushed candy canes with other peppermint candies or leave out for a milder peppermint flavor.
- Use Dutch-processed cocoa for deeper chocolate flavor; natural cocoa powder can be used but may alter taste slightly.
- Ensure baking soda is fresh for optimal rise and texture.
- Store cookies in an airtight container at room temperature for up to one week.
