Description
A rich and fudgy cookies with crunchy peppermint pieces will make your dessert table beautiful and your belly happy.
Ingredients
- 1 cup Unsalted Butter, Room Temperature
- 1-½ cup Granulated Sugar
- 1 teaspoon Vanilla
- 1 teaspoon Peppermint Extract
- 2 whole Eggs
- 2-¼ cups All-purpose Flour
- ½ cups Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 cup Chocolate Chips
- 1 cup Crushed Peppermint Candies
Preparation
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
In a large bowl, cream butter, sugar, vanilla, and peppermint extract until fluffy. Add eggs and mix until just incorporated.
In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Add flour mixture to the wet mixture and mix until just incorporated. Gently fold in chocolate chips and peppermint candy.
Roll the dough into even balls (I made about 30) and place in the refrigerator (or freezer) until well-chilled. (About 30 minutes in the refrigerator, 15 minutes in the freezer.)
Once chilled, transfer to your prepared baking sheet (about 6-8 per sheet) and bake for 10–12 minutes. Let cool about 2 minutes on the pan before transferring to a wire rack to cool completely.
