Chocolate Peppermint Cookies
Recipe - Inver Grove Heights Wine & Spirits
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
- Into medium bowl, sift flour, cocoa, and baking soda.
- 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.
- Add flour mixture to bowl. Mix on low speed just until incorporated. Do not overmix. Remove bowl from mixer and fold in chocolate chips.
- 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.
- 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.
- 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
Directions
- Into medium bowl, sift flour, cocoa, and baking soda.
- 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.
- Add flour mixture to bowl. Mix on low speed just until incorporated. Do not overmix. Remove bowl from mixer and fold in chocolate chips.
- 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.
- 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.
- 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.