 |
| Photo: @weeknightbite |
Peppermint and chocolate are some of the signature flavors of the holidays. We modified the
Minimalist Baker's double chocolate chip peppermint cookie recipe to create a stronger peppermint flavor that packs an extra holiday punch!
Ingredients
- 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
- 3/4 cup sugar
- 1 large 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, milk or white chocolate chips
- 10 Hershey peppermint kisses
- 6 York patties (chunks)
Instructions
- Preheat oven to 350 degrees F (176 C)
- Mix Wet Ingredients
- Mix the butter and sugar in a large bowl for 2 minutes.
- In the same large bowl add egg, peppermint extract and beat until the mixture is light and fluffy. Scraping down to make sure the mixture blends evenly.
- Dry Ingredients
- Mix flour, salt, cocoa powder, baking soda, and baking powder
- Sift dry ingredients over the wet ingredients while mixing together
- Smash Hershey kisses into small pieces and break up York peppermint patties into small chunks
- Add chocolate chips, crushed Hershey kisses, and York peppermint patty chunks into the mix, stirring in with rubber spatula.
- Chill dough in the freezer for 10 minutes
- Place balls of the dough (1 generous Tbsp) onto baking sheet that is lined with parchment paper.
- Squish the top of the cookies down and then place more chocolate chips on top of the cookie
- Bake for 10-12 minutes
- Sprinkle each cookie with candy cane dust as soon as they come out of the oven
- After about 3 minutes of cooling store the cookies in an airtight container to let the cookies finish cooling and retain chewy texture and added peppermint flavor.
