Chocolate Peppermint Cookies are the perfect blend of a gooey dark chocolate-chocolate chip cookie, a drizzle of creamy icing, topped with crushed candy cane. This cookie tastes like Christmas in every bite!
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The biggest mistake when baking cookies!
Chocolate Peppermint Cookies
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 3/4 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 3/4 cup semi sweet or bittersweet chocolate chips
- 1 cup powdered sugar
- 3 tablespoons heavy cream half and half will also work
- 1-2 teaspoons water
- 4-5 oz crushed candy canes
For the cookies:
Preheat oven to 375 degrees convection or 400 regular bake and place the rack in middle of oven. I use the convection bake setting. If you are not using convection, you may have to bake these for a total of about 10-12 minutes or until barely set.
In a mixer beat together the butter with the sugars until blended well on medium speed. Scrape down sides twice. Add eggs 1 at a time, beating until smooth (again on low or medium) after each addition. Add vanilla.
Add the remaining dry ingredients to the bowl: flour, cocoa powder, baking soda, salt, and chocolate chips. Turn mixer to low speed and pulse on and off until the ingredients are incorporated. You may have to scrap down sides and the bottom of the bowl ingredients to make sure everything is incorporated. Keep the mixer on low when turned on.
On an lightly greased cookie sheet, drop teaspoons of the batter about 2 inches apart ( I use a cookie scoop). Flatten slightly. Bake until just set on top, about 8 minutes, rotating the pan halfway through the cooking time if needed. Cool completely.
For the glaze:
Crush candy canes in a food processor or in a bag with a rolling pin. Set aside.
In a small bowl whisk together the powdered sugar; and cream until smooth and water a teaspoon at a time. I use a hand whisk for this! Transfer mixture to a medium resealable plastic bag and snip off a tiny bit of the corner. Or you may simply drizzle the icing onto the cookies with a small spoon. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10-20 minutes.
If desired, before glaze sets, sprinkle with chopped mint candy.
-I use a #30 cookie scoop which yields about 24-26 cookies. I believe this scoop is about 2 tablespoons.
-The butter should be barely soft, I microwave the butter until it is soft enough to leave an indent when your finger is pushed into the side. You may also leave the butter on your counter for about 30-45 minutes before mixing!
-Do not over bake. The cookies should be barely set on top. Let the cookies cool completely before glazing.
-If you have a convection oven, use it. Set the temperature to 375 convection and bake the cookies until barely set. If using regular bake, set the temperature to 400 and again, bake just until set.