Description
Deliciously rich chocolate cookies enhanced with bright peppermint and a delightful crunch from crushed candy canes, perfect for the holiday season.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (175 g) semisweet chocolate chips
- 3/4 cup peppermint candies, finely crushed
Instructions
- Cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla, then gradually mix in the flour, cocoa powder, baking soda, and salt until just combined.
- Fold in the chocolate chips and finely crushed peppermint candies.
- Chill the dough for 20-30 minutes if desired.
- Scoop 1.5-inch balls of dough onto a lined baking sheet.
- Bake at 350°F (175°C) for 10-12 minutes, until the edges are set but centers are slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Chilling the dough improves the shape and limits spreading. For best results, use room-temperature ingredients and measure flour accurately.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg