Chewy Double Chocolate Peppermint Cookies
A chewy, double chocolate cookie with mint in the batter and on top with a sprinkling of crushed candy cane. Perfect for cookie exchanges, holiday gatherings, or alongside a cup of hot cocoa on a cold winter's night.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1/2 cup unsalted butter ((softened // 1 stick equals 1/2 cup) )
- 3/4 cup sugar
- 1 large egg
- 1/4 tsp natural peppermint extract
- 1 1/4 cup unbleached all-purpose flour ((or whole-wheat pastry))
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 can dy cane ((finely crushed))
- 1/3 cup dark, bittersweet or semisweet chocolate chips
Steps
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Preheat oven to 350 degrees F (176 C).
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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, scraping down the sides as you go to ensure even mixing.
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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.
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Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
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Form the dough into small balls (heaping 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 (to indicate what's inside).
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (27% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| unsalted butter | 0.5 cup | - | - |
| sugar | 0.75 cup | - | - |
| egg | 1 large | - | - |
| natural peppermint extract | 0.25 tsp | - | - |
| unbleached all-purpose flour | 0.25 cup | - | - |
| cocoa powder | 0.3333333333333333 cup | Rp 8.000/100g | Rp 6.320 |
| salt | 0.25 tsp | - | - |
| baking soda | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| baking powder | 0.25 tsp | Rp 8.000/100g | Rp 100 |
| dy cane | 1 can | - | - |
| dark | 0.3333333333333333 cup | - | - |
*Estimated market prices, may vary by region
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