Description
A quick no-chill cookie filled with two types of chocolate and all of peppermint goodness.
Ingredients
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 1/4 cups granulated sugar
1 1/2 sticks unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 egg
5 candy canes, crushed (reserve half)
1 cup chocolate chips
Instructions
- Preheat the oven to 350ºF. Line two large cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl (or in the bowl of a stand mixer) cream the butter and sugar until light and fluffy.
- Then add in the vanilla and peppermint extract and the egg. Stir until combined.
- Pour in the flour mixture and stir until a dough forms and no visible flour remains.
- Fold in the ⅔ of the crushed peppermint (the rest will go on top of the cookies) and the chocolate chips making sure everything is evenly distributed.
- Scoop the dough by rounded tablespoons (or use a cookie scoop) onto the cookie sheet. Use a heavy bottomed glass to press the cookies flat. Sprinkle each cookie with remaining crushed peppermint.
- Bake for 9-11 minutes, until the cookies are set. Cool on the cookie sheet for 5 minutes before removing to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes