These chocolatey peppermint cookies have crunchy edges with soft, chewy centers and are SO addicting! They’re the flavor of Christmas and are the perfect addition for a gifted cookie box or cookie exchange table.
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 6 peppermint candy canes, crushed, divided (about ⅔ cup)
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk
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In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
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In a separate bowl, beat together the butter, sugar, and brown sugar until fluffy. Add the egg and vanilla. Beat until combined.
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Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients. Beat until combined.
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Fold in half of the crushed peppermint candy into the dough. Cover and chill the dough in the refrigerator for 1 hour.
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Preheat the oven to 375F.
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Line 2 baking sheets with parchment paper. Roll scoops of dough (about 2 to 3 tablespoons) into balls. Arrange 2 inches apart onto the baking sheet.
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Bake the cookies until edges are set, 10-12 minutes. Let cool 15 minutes.
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While cookies are cooling, in a bowl, whisk together 2 tablespoons of milk and powdered sugar to make the icing. If the icing is too thick, add 1 teaspoon increments of milk until honey like consistency forms. Drizzle on top of the cooled cookies and sprinkle with remaining crushed peppermint candy.