Five years ago I found a recipe for chocolate peppermint cookies and now, it just isn’t Christmas without them. When friends and family begin dropping hints as to when the chocolate peppermint cookies are making an appearance, it’s time to type out the original printed recipe that has been floating in a kitchen drawer for years.
2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
2 teaspoons vanilla extract
2 cups chocolate chips
3/4 cup confectioners’ sugar
2 drops mint extract, or more to taste
3 1/2 teaspoons water
For the cookies:
Preheat oven to 350 degrees F.In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.On an ungreased cookie sheet and using a cookie scoop, drop batter about 2 inches apart. Bake until just cracked on top, about 8 to 10 minutes, rotating the pan halfway through the cooking time. Cool completely.
For the glaze:
In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies and sprinkle crushed candy canes on top. Let cookies stand until set for 1 hour.
Each recipe yields roughly 50 cookies.
Tip: Don’t double the recipe because this batter is thick. And watch out because your friends and family will definitely want these each year! Make a few for Santa and you’ll go straight to the top of the Nice List!