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Chocolate Peppermint Cookies

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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
 
Author:
Serves: 2 Dozen
Ingredients
Cookies:
  • 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
Topping:
  • 1 c melted bittersweet chocolate
  • 2 crushed candy canes
Instructions
  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.

Love,

Your Squishy Monster

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