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Chocolate Peppermint Cookies


Thick double chocolate cookies that are soft and cakey with a peppermint crackle.  These just scream Christmas to me and while I weighed out my ingredients, folding this into that, I finally allowed myself to fully immerse in the Christmas spirit {as I feel fairly strongly about not allowing Thanksgiving, my favorite holiday, to serve as a mere speed bump to the glitzier Christmas}.  The sexy dark chocolate paired with the bright refreshing peppermint made me finally feel that it was ok to begin ushering in the Christmas spirit.  Won’t you join me?




5.0 from 3 reviews

Chocolate Peppermint Cookies
Prep time

Cook time

Total time


Serves: 2 Dozen

  • 1½ c unbleached flour
  • ⅓ c unsweetened cocoa
  • ¼ ts instant espresso powder
  • ½ ts baking powder
  • ¼ ts baking soda
  • ¼ ts fine salt
  • 1 stick soft unsalted butter
  • 1 c sugar
  • 1 room temperature egg
  • ½ c room temperature whole sour cream
  • 1 ts vanilla or peppermint extract
  • 1 c melted bittersweet chocolate
  • 2 crushed candy canes

  1. In a bowl, sift/whisk together the flour, cocoa, coffee, baking powder/soda, and salt.
  2. In a separate bowl, cream together the butter and sugar.
  3. Blend in the egg then the sour cream, and extract.
  4. In thirds, slowly combine the dry bowl with the second, wet bowl. Do not over mix.
  5. Chill the dough for 15-30 minutes, if time allows.
  6. Scoop and bake at 350 for 9-11 minutes. Cool completely.
  7. Slather melted chocolate onto the tops of each cookie and sprinkle with crushed peppermints.


Your Squishy Monster

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