Description
Chewy Chocolate Peppermint Cookies for Holiday Magic
Ingredients
Scale
- 2 cups All-Purpose Flour
- 3/4 cup Cocoa Powder
- 1 cup Granulated Sugar
- 1/2 cup Butter
- 1 large Egg
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 8 ounces Ghirardelli Peppermint Bark
- 1/2 cup Crushed Candy Canes
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add one room temperature egg and beat until well combined.
- Sift together flour, cocoa powder, baking soda, and salt. Incorporate this dry mixture into the wet ingredients.
- Fold in the chopped peppermint bark evenly throughout the dough.
- Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle each cookie with crushed candy canes before baking.
- Bake for 10-12 minutes, until edges are set and centers are slightly gooey.
- Let the cookies cool on the baking sheet for about 5 minutes.
- Transfer the cookies to wire racks to cool completely.
Notes
- Ensure accurate measuring of flour to avoid density.
- Use unsweetened cocoa powder for the best results.
- Brown sugar can offer a chewier texture.
- Opt for unsalted butter to control salt levels.
- Room temperature egg is best for a smooth mixture.
- Make sure baking soda is fresh for effectiveness.
- Dark or white chocolate chips can work as substitutes for peppermint bark.
- Crushed candy canes are optional but enhance the festive look and taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: Chocolate Peppermint Cookie