Chocolate Peppermint Cookies

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Downtown Seattle looking festive

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!

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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!)

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The funnest part of the recipe

  1. Crush the candies!
  2. Pre-heat the oven to 350°F and line your cookie sheet with parchment paper.
  3. Take the flour, baking soda, sea salt, cocoa – blend well, until it’s a light brown color.
  4. With a stand mixer, pour in your sugars and then add in butter – cream together.
  5. Add one egg, mix, add the second egg, mix until just blended.
  6. Add in peppermint and vanilla extracts.
  7. 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.
  8. Lastly mix in the chocolate chips.
  9. 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.
  10. Scoop out about 1 tablespoon of dough and roll into little balls.
  11. “Dip” them into the crushed peppermint candy and place them on your sheet with about 2 inch spacing.
  12. Bake for 10-11 minutes, until centers are still soft, but candy has not melted.
  13. Remove from oven and let cool for about 3-5 minutes.
  14. Transfer to cool completely on a wire rack.
  15. Taste test and enjoy!

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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!

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