Another Christmas has come and gone. I survived another year of relatives, parents, parents’ friends probing me about when I will reach certain life milestones like my peers. Yikes.
The Holidays can be wonderful…and stressful. Thank goodness for these Chocolate Peppermint Cookies I adapted from Two Peas & Their Pod blog to make things better. I carried a huge box in my backpack on my Seattle to Bay Area flight and went straight to a Christmas Eve party from the airport and they were a big hit!
What you’ll need (This recipe makes about 3 dozen cookies!):
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Dutch processed cocoa
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies
Prep work (TIP: do this hours before baking!):
- leave butter out at room temp
- leave eggs out at room temp
I took left over candy canes from my office holiday party (I knew no one would miss them, so I put them to good use!)
- Crush the candies!
- Pre-heat the oven to 350°F and line your cookie sheet with parchment paper.
- Take the flour, baking soda, sea salt, cocoa – blend well, until it’s a light brown color.
- With a stand mixer, pour in your sugars and then add in butter – cream together.
- Add one egg, mix, add the second egg, mix until just blended.
- Add in peppermint and vanilla extracts.
- Little by little, pour in the dry flour mix. Starting and stopping the mixer to scrap the sides if needed. I did this about 6 times before it was all in. Do not over mix.
- Lastly mix in the chocolate chips.
- If the cookie dough feel a little too sticky or thin to easily hand roll into balls, then stick the dough in the fridge for 1 hour, should help firm it up.
- Scoop out about 1 tablespoon of dough and roll into little balls.
- “Dip” them into the crushed peppermint candy and place them on your sheet with about 2 inch spacing.
- Bake for 10-11 minutes, until centers are still soft, but candy has not melted.
- Remove from oven and let cool for about 3-5 minutes.
- Transfer to cool completely on a wire rack.
- Taste test and enjoy!
Hope you all enjoyed a wonderful holiday, whether you were with friends, family, or just hiking alone in the mountains – be thankful for the gift of the present and not just the presents under the tree!