Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chocolate peppermint cookies. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Chocolate Peppermint Cookies is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chocolate Peppermint Cookies is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate peppermint cookies using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Peppermint Cookies:
- Prepare unsalted butter, softened to room temperature
- Get granulated sugar
- Prepare brown sugar
- Make ready large egg, at room temperature
- Prepare vanilla extract
- Take peppermint extract
- Take all purpose flour
- Prepare + 2 tbsp. unsweetened natural cocoa powder
- Make ready baking soda
- Prepare salt
- Take mini semi-sweet chocolate chips
- Prepare baking bar (4oz.) white chocolate
- Make ready candy canes, crushed
Steps to make Chocolate Peppermint Cookies:
- In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute or so until smooth and creamy. Add the granulated sugar and brown sugar and beat on medium-high speed until fluffy, then beat in the egg, vanilla and peppermint extracts. Scrape down the sides and the bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt until combined. On low speed, mix the dry ingredients into the wet until fully combined, then switch to high speed and beat in the mini chocolate chips.
- Cover the dough tightly and place it in the fridge to chill it for at least 3 hours (and up to 3 days). Take the dough out of the fridge about 20 minutes before you are ready to start baking.
- Preheat the oven to 350°F. Line a couple of baking trays with either parchment paper or with silicone baking mats and set them aside. Scoop about 1.5 tbsp. of dough per cookie into balls and place them on the prepared baking trays, about 2" apart from each other.
- Bake for 8-9 minutes, rotating the pan at the 4 minute mark. The cookies will still look very soft in the centers. Allow them to cool on the trays for 5 minutes then transfer them to a wire rack to cool completely.
- Once they're completely cooled, melt the white chocolate in a bowl in the microwave. Then you can either use a spoon to drizzle the white chocolate over the cookies or you can place the white chocolate in a Ziploc bag and snip one corner off to drizzle it. Sprinkle the crushed candy canes over the top while the white chocolate is still wet, then allow the white chocolate to set and harden.
- Store in an airtight container for up to 1 week.
So that is going to wrap this up for this special food chocolate peppermint cookies recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
