Or, click on any of the images in this post to save to Pinterest. Add the egg, beating well and scraping the bottom and sides of. Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. In a medium bowl, beat together the butter and sugars. Now go forth and holiday it up! These are great for cookie exchanges, gift giving, or nibbling while you're waiting for Santa to arrive. If you're like me and you're running around like a chicken without its head this time of year, you can certainly prepare this dough ahead of time and freeze it then pull it out when you're ready to bake.Īfter removing it from the freezer, allow it to come up to room temperature, then proceed with rolling into balls and dipping into the crushed candy canes. I found one teaspoon to be just right for my liking.Īnd when combined with the creamy, sweet flavor of the Ghirardelli peppermint chunks, the balance was perfecto! Make Ahead Option You can adjust the amount of peppermint flavor by adding a bit more or less depending on the level of intensity you're looking for. The inside of the cookie also has peppermint flavor from the extract (be sure to find peppermint versus spearmint or mint extract so your cookies don't wind up tasting like toothpaste). I like to leave some bigger pieces for texture and visual appeal. I took about 10 full-size candy canes, placed them in the food processor, told everyone to cover their ears, and pulsed them for about 30 seconds until they reached my desired consistency. Since I had not purchased the pre-crushed candy canes, I crushed my own. I wanted a cookie that was cakey, pepperminty, and had a bit of crunch to it from peppermint candy. These cookies were inspired by chocolate crackle cookies. This year, I decided to take a good ol' standby recipe for chocolate crackle cookies and introduce the flavor of peppermint via some extract, some Ghiradelli peppermint chocolate chunks and crushed up candy canes (you can even buy candy canes pre-crushed - how awesome of a time saver is that?!).Ĭhocolate + peppermint perfection! Making the Perfect Chocolate Peppermint Holiday Cookie Recipe Not so sure why it took me so long to come around, but now I cannot get enough of it.Īt my annual Holiday Cookie Exchange, I look forward to my friend's peppermint bark with its layers of contrasting semi-sweet and white chocolate and that refreshing peppermint flavor. So, I wasn't always such a huge fan of chocolate and peppermint. Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post Chocolate and Peppermint is the Ultimate Holiday Flavor Combo And, now we can add these Chocolate Peppermint Cookies to the list of holiday yumminess! This time of year brings out the very best in this ultimate holiday combo. Store in the freezer for up to 1 month.Chocolate and peppermint has got to be one of the best holiday flavor combinations out there.Store in an airtight container on the counter for up to 4 days.The cookies are quite soft straight out of the oven, so let them cool off for a few minutes before transferring to a cooling rack to cool off completely.
The candy canes will stick to the melted chocolate. When the cookies come out of the oven, sprinkle on some crushed candy canes if desired before the chocolate solidifies. Leave about 2 inches (5 cm) between each cookie as they spread slightly when baking. Flatten the balls and press a chocolate square on the centre of each cookie. Scoop 2 tablespoons of the mixture into your hands, roll it into a ball, and transfer to the baking tray.Mix with a spoon until just combined, but be careful not to overmix. Next, sift in the flour and add the chocolate chips.Place a sieve over the bowl and sift in the cocoa powder, baking soda, and salt.
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