Delicious Peppermint Cookies Recipe :- I had a strong yearning for chocolate and peppermint sometime between December 1st and today. As I mentioned in my 5-Ingredient Peppermint Mocha Frappe post, this is not often the case. I used to despise chocolate-mint, but these days, we’re starting to get along. Luckily, this recipe fulfills my intense want for chocolate and peppermint, maybe even more than a double scoop of mint chocolate chip ice cream. Oh my goodness, very wonderful.
Delicious Peppermint Cookies Recipe
Crushed candy cane on top of a stack of chewy double chocolate peppermint cookies on a cooling rack Ready to bake, chewy Double Chocolate Peppermint Cookies on a baking sheet After all, it’s Christmas, so baking is in order. My mother, aunts, and grandma are all bakers, thus I come from a long line of bakers. My mom taught me how to create the perfect peanut butter blossom, my aunts are pie experts, and my grandma Sally makes a wonderful peanut brittle. I associate Christmas with all of these things, so it makes sense that throughout December I would spend more time in the kitchen. It runs in my family.
Ingredients
Instructions
Set oven temperature to 350 F, or 176 C. Cream the butter and sugar for one to two minutes in a big bowl. Beat in the egg and peppermint extract until it becomes light and fluffy, making sure to scrape down the edges to ensure even mixing.
In a sifter, combine flour, baking soda, cocoa powder, salt, and powder. Gradually sift over the wet ingredients, mixing as you go. Blend until thoroughly blended. When the oven is heating up, add the chocolate chips, stir them in with a spoon, and place the mixture in the freezer for ten minutes.
Also see :- 6 Amazing Health Benefits Of Blueberries
Roll the dough into tiny balls (heaping 1 Tbsp) and arrange on a baking sheet lined with paper or ungreased 1.5 inches apart. To reveal what’s within, press the lids down and add a few more chocolate chips on top.
Bake for ten to twelve minutes; the tops will still appear somewhat moist, but the edges should begin to dry.
After a few more minutes of setting on the cookie sheet, immediately top with crushed candy cane.
Move to a cooling rack and leave to cool completely. For maximum freshness, store in an airtight container for a few days or freeze for a few weeks.
Nutrition
- Serving: 1cookie
- Calories: 140kcal
- Protein: 2g
- Fat: 5.7g
- Saturated Fat: 2g
- Polyunsaturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 180mg
- Potassium: 6mg
- Sugar: 15g
- Vitamin A: 100IU
- Calcium: 35mg
- Iron: 0.6mg
Notes
Simply reduce or eliminate the peppermint extract and/or candy cane if you’re not a lover of peppermint. Roll the cookie dough into a log, wrap it tightly in plastic wrap, put it in a freezer-safe plastic bag, and freeze.
The simplest and most elegant method to use it is to press the cookie balls into the crushed sugar cane. This recipe would be fantastic with some nuts added for a great crunch. Macadamia, pecans, or walnuts are my suggestions.
