Sometime between December 1st and now I was hit by a severe craving for chocolate and peppermint, and friends this is rare as I expressed in my 5-Ingredient Peppermint Mocha Frappe post. I used to be a chocolate-mint hater but now we have a growing love affair. Thankfully this recipe satisfies my deepest chocolate peppermint cravings, perhaps just as much as a double scoop of mint chocolate chip ice cream. Ughghghg, so good.
It is Christmas after all so that means it’s time for baking. I come from a long line of bakers, my mom, aunts and grandmothers included. My Grandma Sally makes a mean peanut brittle, my aunts are pie extraordinaires, and my mom taught me the art of making the perfect peanut butter blossom. All of these things ring Christmas to me so it’s natural for me to hover around the kitchen a bit more in December. It’s in my blood.
These cookies may look a little complicated but they’re actually very simple. Just 30 minutes from start to finish and prepared all in one bowl. I hate having to get out loads of ingredients and multiple bowls just as much as the next person so this cookie has been whittled down to the bare bone necessities.
However, it doesn’t lack that perfect cookie texture, or luscious chocolate peppermint flavor one bit. Ask my coworkers who literally downed the whole batch by 10 a.m. after I dropped them in the break room. I guess you could say they were a little popular. I think Santa would approve.
I ate my cookie as is but I bet they’d also be great frozen and dipped in milk like Thin Mints (oh my gosh those are so good). I also suspect they’d make the perfect partner to hot cocoa or crumbled into a vanilla or mint milkshake (that would be the end of me). The possibilities are endless.
Simple factor: 30 minutes from start to finish; prepared using 1 bowl
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1/4 tsp natural peppermint extract
- 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 candy cane, finely crushed
- 1/3 cup dark, bittersweet or semisweet chocolate chips
- Preheat oven to 350 degrees F (176 C).
- In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
- Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
- Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
- Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what's inside).
- Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
- Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
NOTE: Don’t forget to check out our FREE Downloadable E-Cookbook to benefit Charity:Water! It’s a delicious project for a great cause. Consider it our holiday gift to you.