Woah, these are goooooooood. A nice chocolate cookie with a refreshing wintery pepperminty feel. Perfect for a work party or cookie exchange (or for yourself). Trust your instincts and make this cookie for the holidays.
Put your softened butter into the bowl of a stand mixer. If you don’t have a stand mixer, just use a spatula to mix your butter.
Every now and then wipe down your bowl.
Get your sugars measured out. Quick tip with the brown sugar, spoon it into your measuring cup and pack it down as you go.
In a separate bowl, get your cocoa powder, flour, baking soda, espresso and salt. Whisk together
Put the sugars into your mixing bowl.
Mix mix mix and wipe down your bowl every now and then
The mix should be fluffy and a little pale
Put in your extracts
Mix until combined and then add in your whisked dry ingredients (the bowl with the cocoa, flour, etc)
In your food processor put it your chocolate chips and pulse into teeny pieces.
Add to the mixing bowl
Mix until combined. The mix will be very thick (and yummy I warn)
Roll your dough in plastic and refrigerate for at least 3 hours. You can freeze the dough if you want to make ahead.
Once your dough is out, you can slice like so before rolling
Roll your dough into little 1 tablespoon sized balls.
Give em a little squish. This dough doesn’t spread very much so how they look when they go in is pretty much the same way they will look when they come out.
Put them in the oven and bake for 8-10 minutes.
See how cute they are!?
Get your candy canes and mint M & M’s into the food processor and process until they are all into small bits. Set aside.
Get a pot with water onto the stove and turn your heat on to high. In a bowl, but your chocolate chips and place that bowl over the pot with the water. Melt your chocolate.
Grab each cookie and dip into the chocolate..
Then dip into the candy and M&M mix..
Let them sit on a cooling rack for about 20 minutes
1/2 c. unsalted butter, room temperature
1/2 c. sugar
1/2 c. packed light or dark brown sugar
1 egg, room temperature
1 tsp vanilla extract
1 tsp peppermint extract
1 c. all-purpose flour
1/2 c. + 2 tbsp unsweetened cocoa powder
1 tsp baking soda
2 tsp espresso powder or 1 tablespoon instant coffee granules
1/8 tsp salt
1 c. mini or regular size semi-sweet chocolate chips
1 c. chocolate chips, chopped in food processor
2 candy canes and ½ c. mint M&Ms, crushed
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium until light and smooth. Add the white and brown sugar and mix on medium high speed until fluffy and pale. Add egg, vanilla, and peppermint extract. Mix on high speed. Scrape down your bowl using a rubber spatula.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt. On low speed, add flour mixture into wet ingredients until combined. Add the chocolate chips and mix on high speed. The cookie dough will be a little sticky. Wrap dough in plastic wrap and refrigerate for at least 3 hours.
- After chill time, remove from fridge and allow to sit for 20 minutes– if the cookie dough chilled for more than 3 hours, let it sit at room temperature for at least 30 minutes.
- Preheat oven to 350°F (177°C). Line two large baking sheets with foil.
- Roll dough into balls about 1 tablespoon big. Once you place them onto the baking sheet, flatten them lightly using your fingers.
- Bake for 8-9 minutes. Allow to cool for 5 minutes on the cookie sheet before placing them on a cooling rack.
- Melt the chopped chocolate in a double boiler or (carefully!) use the microwave. If you are using a microwave, place the chocolate in a medium heat-proof bowl and melt in 15 second increments, stirring after each increment until completely melted. Dip each cookie halfway into the chocolate and place onto a parchment paper. Sprinkle crushed candy canes on top of the chocolate.
- Make ahead tip: You can freeze the cookie dough up to three months and bake without thawing.
Keywords: cookies, peppermint, chocolate chips, christmas, holidays, baking