Soft and chewy chocolate peppermint cookies
These soft and chewy chocolate peppermint cookies are perfect for the holiday season.
Prep Time20 mins
Cook Time8 mins
Chilling time1 hr
Total Time28 mins
- 1 and ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 2 Tablespoons water
- ½ cup peppermint baking chips plus more for sprinkling on top
In a medium sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla, egg and water and mix well. Turn the mixer to low and gradually add in the dry ingredients until everything is well combined (alternatively, you can fold the dry ingredients in by hand). The batter will be very stiff.
Turn the mixer off and fold in the baking chips by hand. Refrigerate the dough for 1 hour.
Preheat your oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.
Using a medium sized cookie scoop (or two spoons), portion out the dough and place them about 2 inches apart on your prepared baking pans. Bake in your preheated oven for about 7-8 minutes. Do not over bake. Sprinkle the top with additional baking chips if desired.
Allow the cookies to cool completely before serving.
Cookies should be stored in an airtight container at room temperature and will keep at least a week. They can also be frozen and thawed.
Source: Mom on Timeout