The weather is getting frightful, and Christmas is right around the corner. These peppermint hot chocolate extra chewy cookies are the perfect sweet treat. Pair it with milk or hey even more hot chocolate, no judgment here, and you are set. Recipe inspiration by the minimalist baker.
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/4 tsp natural peppermint extract
1 1/4 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 candy cane, finely crushed
1/3 cup dark, bittersweet or semisweet chocolate chips
Preheat oven to 350 degrees F.
In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy. Scrap down the sides often.
Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes.
Form the dough into small balls (about 1 tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips. .
Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
We recommend eating these cookies with milk. Enjoy!
Aurelia Han – Staff Writer