Chocolate Peppermint Cookies
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.
Ingredients
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder, sifted to remove lumps
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- ¼ cup granulated sugar
- ¾ cup brown sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 6 peppermint candy canes, crushed and divided (about ⅔ cup)
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk
Instructions
- Preheat the oven to 375F.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat together the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla. Beat until combined.
- Use a rubber spatula to gradually mix the dry ingredients into the wet ingredients, being careful not to overmix.
- Fold in half of the crushed peppermint candy into the dough.
- Line 2 baking sheets with parchment paper. Roll scoops of dough (about 2 tablespoons) into balls. Arrange 2 inches apart onto the baking sheet.
- Bake the cookies until edges are set, 10-12 minutes. Let cool 15 minutes.
- 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.