Double Chocolate Peppermint Cookies

This recipe is great blend of chocolate with the seasonal peppermint we love and is almost like a peppermint mocha in cookie form. We made a few adjustments though- Mar used Ghiardelli bittersweet chocolate chunks (the whole bag). This gave the cookie a real richness to stand up to the candy canes. Also, Mar has a cold and wanted to use her hands as little as possible so she dumped the crushed candy canes into the bowl and stirred it together briefly. They are still as yummy but may not be as festive looking. 








Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• 2 cups flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups chocolate chips
• 1/2 cup candy cane pieces

Directions:

1. Preheat oven to 350
2. Mix flour, cocoa powder, baking soda and salt together in a mixing bowl and set aside 
3. Add butter, sugar, eggs, vanilla, and peppermint extract to bowl of stand mixer and beat until light and fluffy
4. Gradually add in flour mixture until well combined
5. Stir in chocolate chips
6. Drop cookies by the teaspoon onto a baking sheet
7. Press candy cane pieces into the top of each
8. Bake 8-10 minutes
9. Cool for 5 minutes on baking sheet then transfer to wire rack to cool completely

 Recipe from: A Pumpkin and a Princess

What are you baking today?  Mari & Kait