A chewy, chocolatey, perfectly minty cookie. This recipe comes together in one bowl, and is always a HIT!
I'm actually on the fence about sharing this recipe. It's one of my ultimate favourites, its from my recipe vault. Like the vault that no one has access to (its actually a notebook). But still. It's a special one. I make this cookie every single year, and usually about 3 to 4 batches (since my brother's usually polish off a batch or two on their own).
Not a peppermint lover? Don't deprive the people in your life from this cookie! Make them, I promise, they'll love you for it.
What makes this cookie so perfect is the combo of 3 perfect ingredients: chocolate, white chocolate and peppermint. These flavours come together to give you christmas... in cookie form. Enough about the cookie, let's get baking.
Here's what you'll need:
1 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup sugar cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup dutch-process cocoa
For the topping:
1 cup white chocolate chips
2 candycanes, crushed
Directions:
Directions should always be short and to the point.
Line a baking sheet with parchment paper.
Grab your softened butter, it should be almost melted. If its not, go ahead and pop it in the microwave for 30 seconds.
Add both sugars to the butter, and mix until pale and fluffy.
Add in your eggs, vanilla and peppermint extract.
Add in your flour, cocoa, baking soda and salt.
Scoop the dough onto your tray, and cool the dough in the freezer for 30 minutes. Cooling your dough helps with making thicker cookies.
After your cookie dough has chilled, preheat the oven to 350°F. If you have a convection oven, make sure to turn on that setting.
Ensure that your cookie dough balls are approximately 2 inches apart. These cookies spread, so you want to make sure that they won't melt into one another while baking.
Bake your cookies for 10-12 minutes. You want to make sure the edges look firm, but the middles are slightly soft.
While your cookies are baking, grab your candycanes and crush them. You can use a food processor, blender or a ziploc bag with something heavy to crush them. You want small pieces that are easy to eat.
In the meantime, pour your white chocolate into a microwave safe bowl. Melt in the microwave in 30 second intervals, stirring after every 30 seconds.
Pop the melted white chocolate into a ziploc bag and cut the tip ever so slightly. You should now be able to drizzle out the white chocolate.
Once your cookies are slightly cooled, go ahead and drizzle the white chocolate. Immediately top with the crushed candy canes.
Once the white chocolate is set, you're ready to enjoy! You can store these in an airtight container for ultimate freshness!
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