Chocolate Peppermint CookiesChocolate Peppermint Cookies
Chocolate Peppermint Cookies
Chocolate Peppermint Cookies
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Recipe - Stillwater
Chocolate Peppermint Cookies recipe
Chocolate Peppermint Cookies
Prep Time40 Minutes
Servings48
Cook Time30 Minutes
Ingredients
1 1/4 cup Bob’s Red Mill All Purpose Flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
12 tablespoons unsalted butter, softened
2/3 cup packed dark brown sugar
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
5 oz bittersweet chocolate chips
2 tablespoons crushed candy canes
Directions
  1. Into medium bowl, sift flour, cocoa, and baking soda.
  2. In bowl of stand mixer fitted with the paddle attachment, beat butter on medium 2–4 minutes. Add sugars, salt, and vanilla. Beat 2–4 minutes, until creamy.
  3. Add flour mixture to bowl. Mix on low speed just until incorporated. Do not overmix. Remove bowl from mixer and fold in chocolate chips.
  4. Turn dough onto parchment paper. Divide in half; place one half on another piece of parchment paper. Using paper to keep dough from sticking, roll each half of the dough into a 12-inch log. Roll up each log and freeze 10 minutes. Meanwhile, heat oven to 325°F. Line two 18x13-inch rimmed baking sheets with parchment paper.
  5. Working with a sharp knife, slice each log into 24 rounds, reshaping dough as necessary. Place cookies in 4 by 6 pattern on pans, leaving 1 inch between each. Top cookies with crushed candy canes.
  6. Bake 12–14 minutes, rotating pans halfway through, until cookies are set and firm on edges. Transfer pans to cooling racks and cool at least 5 minutes.
40 minutes
Prep Time
30 minutes
Cook Time
48
Servings

Shop Ingredients

Makes 48 servings
1 1/4 cup Bob’s Red Mill All Purpose Flour
Bob's Red Mill All-Purpose Flour, Unbleached, White
Bob's Red Mill All-Purpose Flour, Unbleached, White, 5 Pound
$7.29 was $7.49$1.46/lb
1/3 cup Dutch-processed cocoa powder
Droste Cocoa Powder
Droste Cocoa Powder, 8.8 Ounce
$9.99$1.14/oz
1/2 teaspoon baking soda
Essential Everyday Baking Soda, Multi-Purpose
Essential Everyday Baking Soda, Multi-Purpose, 16 Ounce
$1.19$0.07/oz
12 tablespoons unsalted butter, softened
Essential Everyday Butter, Unsalted
Essential Everyday Butter, Unsalted, 4 Each
$4.49$1.12 each
2/3 cup packed dark brown sugar
Essential Everyday Sugar, Dark Brown, Pure
Essential Everyday Sugar, Dark Brown, Pure, 32 Ounce
$2.49 Each
$2.99 was $2.99$0.09/oz
1/4 cup sugar
Essential Everyday Sugar, Granulated, Pure
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$2.99 Each
$3.69 was $3.69$0.92/lb
1/2 teaspoon salt
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
1 teaspoon vanilla extract
Watkins Vanilla Extract, Imitation
Watkins Vanilla Extract, Imitation, 2 Ounce
$2.49 was $2.69$1.25/oz
5 oz bittersweet chocolate chips
Ghirardelli Premium Baking Chocolate Chips, Bittersweet, 60% Cacao
Ghirardelli Premium Baking Chocolate Chips, Bittersweet, 60% Cacao, 10 Ounce
$4.49 Each
$4.99 was $5.49$0.50/oz
2 tablespoons crushed candy canes

Directions

  1. Into medium bowl, sift flour, cocoa, and baking soda.
  2. In bowl of stand mixer fitted with the paddle attachment, beat butter on medium 2–4 minutes. Add sugars, salt, and vanilla. Beat 2–4 minutes, until creamy.
  3. Add flour mixture to bowl. Mix on low speed just until incorporated. Do not overmix. Remove bowl from mixer and fold in chocolate chips.
  4. Turn dough onto parchment paper. Divide in half; place one half on another piece of parchment paper. Using paper to keep dough from sticking, roll each half of the dough into a 12-inch log. Roll up each log and freeze 10 minutes. Meanwhile, heat oven to 325°F. Line two 18x13-inch rimmed baking sheets with parchment paper.
  5. Working with a sharp knife, slice each log into 24 rounds, reshaping dough as necessary. Place cookies in 4 by 6 pattern on pans, leaving 1 inch between each. Top cookies with crushed candy canes.
  6. Bake 12–14 minutes, rotating pans halfway through, until cookies are set and firm on edges. Transfer pans to cooling racks and cool at least 5 minutes.