So, peppermint is probably my favorite flavor of December. Hence the reasoning behind so many peppermint desserts on here. I honestly would eat it every single day if my waistline didn’t disagree with me. When I was thumbing through a new cookie cookbook I got a while back, and I came across this recipe, I immediately put them on my mental to-do list for the holidays. (Secretly, I made these months ago because I couldn’t wait that long, but shhh.)
These are everything you could hope for and want in a cookie. They are chewy, but with a very slight crunch, little pieces of chocolate are in every bite, and the mint flavor is there, but not so strong that it overpowers the other flavors. I honestly don’t think I could ask for anything more. These would make an excellent gifting cookie, because they last for quite a while. Definitely excellent for shipping to your loved ones far away. You can use these cookies as an excuse that you decided to bake for everyone on your Christmas list instead of buying presents. Because really, baked goods are way better than bought presents any day. At least, in my opinion.
Recipe is barely adapted from Dorie’s Cookies
- 2 cups all-purpose flour
- 1/2 cup plus 2 Tablespoons unsweetened cocoa powder
- 16 Tablespoons (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/3 cup confectioners' sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 Tablespoon peppermint extract
- 4 ounces bittersweet chocolate, chopped
- Whisk together the flour and cocoa powder in a small bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and confectioners' sugar on medium speed until smooth, about 3 minutes. Scrape down the sides of the bowl and beat in the egg and peppermint extract for 2 minutes. Turn the mixer down to low and slowly mix in the flour mixture. Mix until completely incorporated. Stir in the chopped chocolate.
- Turn the dough onto a counter and divide in half. Wrap both halves in plastic wrap, pressing down to flatten into a disc, and refrigerate for 2 hours.
- When the dough has chilled, preheat the oven to 350ºF. Have ready two to three baking sheets lined with parchment paper or a silicone baking mat.
- Working with one half of the dough at a time, roll the dough to a 1/4-inch thickness. Using a 2-inch round cooke cutter, cut the dough and place the rounds on the prepared baking sheets. Gather the scraps together and re-roll and cut until all the dough is gone.
- Place in the preheated oven and bake for 10-13 minutes, or until just barely firm to the touch when poked with your finger. Let the cookies cool completely before storing in an air-tight container for 1 to 1 1/2 weeks.