Description
These easy, no chill chocolate cookies are loaded with chocolate chips and sprinkled with crushed candy cane pieces.
Ingredients
Scale
- 8 tbsp unsalted butter (softened)
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp peppermint extract
- 1 1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips (bittersweet)
- 8 mini candy canes (crushed)
Instructions
- Preheat oven to 350 degrees F. Add the softened butter, brown sugar, granulated sugar, egg, and peppermint extract to the bowl of a stand mixer. Mix on low until combined and then beat until light and fluffy.
- In a separate clean bowl, whisk together the dry ingredients – flour, cocoa powder, baking soda, and salt.
- Stop the mixer and add the flour mixture and chocolate chips. Mix on low speed until a cohesive cookie dough forms, about 1 minute.
- Use a medium size cookie scoop to form 21 cookie dough balls. Lightly dip the top half of each cookie dough ball into the crushed candy cane pieces. Place the cookies, candy cane side up, on baking sheets lined with Silpat mats or parchment paper.
- Bake the cookies for 10 – 12 minutes. Rotate the pans halfway through baking time.
- The cookies should look a bit underdone when you take them out of the oven. They will set up as they cool.
- Allow the cookies to cool on the baking sheets for 15 minutes, or until they’ve firmed up. Remove to a cooling rack to cool to room temperature.
- Cookies are best eaten within a day or two. If you’d like to freeze the cookies, layer them into an airtight container, separating the layers by sheets of wax paper.
Notes
- Use Ghirardelli brand bittersweet chocolate chips for best results.
- Store cookies in an airtight container.
- Cookies can be frozen for up to one month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 178
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: Peppermint Chocolate Cookies, Christmas Cookies, Holiday Baking