Chocolate Peppermint Cookies
Chocolate Peppermint Cookies are a quick and easy holiday cookie. A super chocolatey brownie-like cookie with chocolate chunks and crushed candy canes.
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Servings: 15 cookies
Equipment
- cookie sheet
- parchment paper or silicone baking mat
- stand or hand mixer
- 1½ tbsp cookie scoop
Ingredients
- ½ cup butter melted and cooled slightly
- ¾ cup sugar
- 1 egg
- 1½ tsp vanilla extract
- ¾ cup gluten-free or all-purpose flour
- ½ cup cacao or cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chocolate chunks or chips
- 1 candy cane crushed
Instructions
- Preheat oven to 350°F.Line a cookie sheet with parchment paper or a silicone baking mat.
- Beat sugar and butter in a mixer until completely combined. Add egg and vanilla then continue to beat until well combined. Stir in flour, cocoa, baking soda, and salt until incorporated (the batter is thick and similar to brownie batter). Stir in chocolate chunks and crushed candy cane. Reserve a small amount to top cookies.
- Scoop batter onto the prepared cookie sheet using a 1 1/2 tbsp scoop. Top each cookie with a couple of chocolate chunks and some crushed candy cane. Bake 9-11 minutes until the edges are just set. Let cool for a couple of minutes before transferring to a cooling rack to cool completley.
- Store cookies in an airtight container for up to 4 days.