Fellow peppermint lovers, these chocolate-peppermint cookies are an absolute delight! I paired the chewy chocolate cookies with a refreshing peppermint glaze, then added a crunchy peppermint candy cane topping for holiday cookie perfection. Add these to your December baking list and have a cold glass of milk ready – you’ll want it with these cookies!
I’m sharing this recipe as part of December’s Chocolate Party; scroll down below the recipe to see more decadent chocolate and peppermint treats.
3/4 cup plus 2 Tbsp flour
1/4 cup unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1/3 cup sugar
1/3 cup brown sugar
1/4 tsp peppermint extract
1 large egg
1 (3.5 oz) Green & Black’s Organic Dark Chocolate Mint Bar, chopped
3/4 cup powdered sugar, sifted
1 Tbsp low-fat milk
1 Tbsp unsalted butter, melted
1/8 tsp peppermint extract
3 peppermint candy canes, crushed
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Whisk together flour, cocoa, baking soda, and salt in a small bowl. Beat butter, sugars, and peppermint extract in a large mixer bowl at medium speed until creamy. Add egg and beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate.
Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 to 10 minutes or until set. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.
For the glaze, combine powdered sugar, milk, butter, and peppermint extract in a small bowl. Place wire rack with cookies over a piece of wax paper; drizzle cookies with glaze and sprinkle with crushed candy canes; let set before serving. Store in a single layer in an airtight container at room temperature up to 3 days.
Yield – 34 cookies (serving size: 1 cookie)
Calories – 90
Carbs – 12