Double Chocolate Peppermint Cookies
The cool intake of breath after eating a candy cane is the hallmark of a Christmastime treat for me. I had a candy cane a day habit during the Decembers of my childhood and my taste for the sweet minty delight has never faded. These cookies are like a cross between a chewy brownie cookie and a thin mint which is pretty much my idea of heaven. If you make these for a gathering, they’ll be gone in minutes. Ask me how I know...
Ingredients:
1/2 cup butter, room temperature
1 cup brown sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/3 cocoa powder
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
optional: crushed candy canes for topping
Directions:
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. In a large bowl, cream the butter and sugar together. You can do this by hand with a whisk or you can use an electric mixer. You want it to get lighter in color and a bit fluffy. Add the extracts and egg and mix again. Sift in the flour, cocoa powder, baking soda, and salt. Mix until just combined. Fold in the chocolate chips gently. Scoop about 1 tablespoon of dough and roll it into a ball. Place on the baking sheet about 2 inches apart. If you want to add a bit of pizazz you can sprinkle some crushed candy canes over top. Bake for about 11 minutes and let them cool on the baking sheet. Enjoy!
