Chocolate Peppermint Cookies
Chocolate Peppermint Cookies are combined with chopped peppermint chocolate and brings a holiday classic combination of flavors to your home.
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Equipment
- hand mixer with whisk attachment
- mixing bowls
- kitchen scale optional but recommended
- rubber spatula
- 2 tbsp scoop
Ingredients
- 2 ½ cup all purpose flour 320 g
- ¾ cup unsalted butter, softened 168 g
- ½ cup sugar 100 g
- ½ cup dark brown sugar, packed 100 g
- ½ cup black cocoa powder, sifted 52 g
- 1 large egg room temperature
- 1 egg white room temperature
- 1 tsp vanilla extract
- 1 tsp fine sea salt
- ¼ tsp baking soda
- 4 - 5 oz Ghirardelli Chocolate Peppermint Bark
Instructions
- Combine all purpose flour, baking soda and fine sea salt into bowl. Place sifter over dry ingredients and add black cocoa. Sift black cocoa onto other dry ingredients.2 ½ cup all purpose flour, ½ cup black cocoa powder, sifted, 1 tsp fine sea salt, ¼ tsp baking soda
- Use whisk to help evenly distribute dry ingredients. Set aside.
- Combine butter, sugars and vanilla into a separate bowl. Then cream for about 2 to 3 minutes until light and fluffy.¾ cup unsalted butter, softened, ½ cup sugar, ½ cup dark brown sugar, packed, 1 tsp vanilla extract
- Add egg and egg white. Mix on medium low until well combined.1 large egg, 1 egg white
- Add dry ingredients and mix on low until just combined.
- Chop chocolate peppermint bark and then add to cookie batter.4 - 5 oz Ghirardelli Chocolate Peppermint Bark
- Fold the peppermint bark into the cookie batter with a rubber spatula.
- Use a 2 tablespoon cookie scoop to scoop out the batter and place on a baking sheet. Space about 2" apart.
- Preheat oven to 350 F. Refrigerate cookies for about 15 to 20 minutes while oven preheats.
- Bake for 10 minutes, or until you see cookie centers set. Remove from oven and place on wire rack to cool.
Notes
Peppermint Chocolate. I use Ghirardelli Peppermint Bark for these cookies. Andes chocolate mints would also be a good choice.
Black Cocoa Powder. I love the intense flavor of black cocoa powder, and how it pairs so well with the peppermint chocolate. You are welcome to sub with dutch cocoa powder.
Soften butter. Depending on how warm or cold your home may be will depend upon how long it may take to soften. A quick hack to help soften is to put a microwave safe bowl in the microwave for about 30 to 60 seconds without the butter. Place the bowl over the butter to help soften - this will only take a few minutes.
Refrigerate Chocolate Before Use. This will help chop up a bit easier without it melting as you touch it. I like to chop in advance, place in bowl and keep in the refrigerator as I work on the rest of the recipe.
Sift Ingredients. Combine the flour, black cocoa, baking soda and salt into a bowl and sift together. This will help ensure your cookies have well distributed cocoa throughout and no clumps.
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