I must love you! Why else would I write new peppermint cookie recipes for you every year?! This special recipe is good any time of year for the chocolate peppermint craver in your life. It is crispy and packed with extra chocolate. It punches above its weight for peppermint flavor as well. Love you…you know who you are…
Double Chocolate Peppermint Cookies
Makes 24 to 30 cookies
1 cup flour
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
8 tablespoons unsalted butter (1 stick), room temperature
3/4 cup light brown sugar, packed
1 large egg, room temperature
3/4 teaspoon pure peppermint extract
3/4 teaspoon pure vanilla extract
1 1/4 cups (about 8 oz.) coarsely chopped bitter-sweet or semi-sweet chocolate chips or bars
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a medium bowl, sift together flour, cocoa, baking powder, baking soda and salt. Set aside.
In the large bowl of an electric mixer, place butter and brown sugar. Set speed to high. Beat 1 to 2 minutes until light and fluffy. Add egg, vanilla, and peppermint extract. Beat until combined. Set mixer speed to low. Add the flour mixture, and mix until just combined. Add chocolate chips, and mix until combined.
Using a medium cookie scoop such as #60, drop double tablespoons of cookie dough, about 2 inches apart, on prepared cookie sheets. Bake for 12 to 15 minutes, until cookies are firm to touch. Cool cookies 2 minutes on cookie sheet, and then transfer cookies, still on parchment, to wire racks to cool.
Store in airtight container, at room temperature, for up to 1 week.