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🍪 Peppermint Chocolate Cookies
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| :fork_and_knife_with_plate: Serves | ⏲️ Total Time |
|---|---|
| 12 | 29 minutes |
🧂 Ingredients
- 🍬 0.5 cup granulated sugar
- 🍁 0.5 cup brown sugar
- 🧈 0.5 cup unsalted butter
- 🥚 2 eggs
- 🍦 1 tsp vanilla
- 🍬 0.5 tsp peppermint extract
- ☕ 0.5 tsp instant espresso coffee powder
- 🍫 0.33 cup unsweetened cocoa powder
- 🥤 1 tsp baking soda
- 🧂 0.25 tsp salt
- 🌾 1.66 cups all-purpose flour
- 🍫 4 oz bittersweet chocolate
- 🍰 1 Peppermint Buttercream
- 🍬 some peppermint candies (optional)
:cooking: Cookware
- 1 large bowl
- 1 parchment
- 1 cookie sheets
- 1 wire racks
📝 Instructions
Step 1
Preheat oven to 375°F.
Step 2
In a large bowl, beat granulated sugar, brown sugar, and unsalted butter on medium for 2 minutes, scraping bowl occasionally.
Step 3
Beat in eggs, vanilla, peppermint extract, and instant espresso coffee powder until combined.
Step 4
Beat in unsweetened cocoa powder, baking soda, and salt until combined.
Step 5
Beat in all-purpose flour. Stir in chopped bittersweet chocolate.
Step 6
Drop dough by 1/4 cup portions 3 inches a part on parchment lined cookie sheets. Flatten mounds slightly. Bake 7 minutes. Remove cookie sheets and firmly tap three times on counter. Return to oven and bake 2 minutes more or until centers appear set. Repeat tapping. Let cool 2 minutes on cookie sheets. Remove; cool completely on wire racks.
Step 7
Spread cooled cookies with Peppermint Buttercream. If you like, sprinkle with crushed peppermint candies (optional).
🔗 Source
- Magnolia