These chocolate peppermint cookies have a soft interior and crispy edges, stuffed with white chocolate, dark chocolate, and candy canes these are the perfect Christmas cookie.
Author:Catherine Zhang
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:12 cookies 1x
Category:Cookie
Method:Easy
Cuisine:American
Ingredients
UnitsScale
120g Unsalted butter, room temperature (1/2 cup)
100g Granulated sugar (1/2 cup)
45g Light brown sugar (1/4 cup)
1 Large egg
1 tsp Vanilla extract
1/2 tsp Peppermint extract
150g All purpose flour (1 1/4 cup)
3og Cocoa powder (1/4 cup)
1/2 tsp Baking soda
1/2 tsp Baking powder
Pinch of salt
60g Dark chocolate (2oz), roughly chopped
60g White chocolate (2oz), roughly chopped
4 Candy Canes, crushed
Instructions
Preheat the oven to 180C / 355F
Line a baking sheet with parchment paper
Combine butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, and beat on medium speed until light and fluffy
Add egg, peppermint extract and vanilla, and beat until combined
Add flour, cocoa powder, baking powder, and baking soda, and stir until just combined
Gently fold in the chocolate
Cover bowl with cling wrap and chill for at least 1 hour
Remove and shape into 12 cookie dough balls using your hands or a medium-sized cookie scoop, flatten slightly
Place on the parchment-lined baking sheet and sprinkle over the crushed candy canes (make sure to leave enough space between each ball for the cookie to spread)