Peppermint Dark Chocolate Chip Cookies
A delicious blend of cocoa powder, melty chocolate chips, and chopped peppermint candy pieces.
Servings: 18 cookies
Ingredients
- 8 tablespoons unsalted butter cold, cut into cubes
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1¼ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ½ teaspoon salt
- ½ cup dark chocolate chips
- ⅓ heaping cup Andes Peppermint Crunch Thins (about 12) chopped
- 1 tablespoon crushed candy cane for sprinkling, optional
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- In a large mixing bowl, cream together the cold butter, brown sugar, and sugar until light and fluffy. About 4 minutes.
- Add in the egg and vanilla extract and mix for about 1 more minute.
- In a separate bowl, whisk together the flour, cocoa, baking soda, cornstarch, and salt.
- Add the dry ingredients into the wet ingredients, mixing until just combined. The mixture will be very thick.
- Mix in the chocolate chips and chopped candy pieces.
- Drop 2 tablespoons of dough onto the prepared baking sheet leaving about 3-inches of space between each cookie.
- Bake for 10 minutes until the edges are just set. These cookies will be slightly under baked and will continue to bake on the baking sheet. Let fully cool on the baking sheet to allow them to fully set.