Dark Chocolate Peppermint Cookies
Last year, as we were preparing for Christmas eve, Dave and I scoured the internet for some of the most exciting cookies we could find. I stumbled across these goodies from Liv for Cake and I absolutely had to share the recipe, but full credit is due to Olivia for these amazing cookies!
I made these for a work potluck where they were reviewed as "Unreal" and served them on Christmas eve to our family and friends. I personally made a few changes to the recipe, just because of what suited my needs, and now it's time to prepare them for a cookie exchange!
2 cups all-purpose flour
1/4 cup cocoa
1/4 cup black cocoa powder (I had never heard of this before, I'm not fancy. I purchased it from Bulk Barn)
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter softened
1/2 cup granulated sugar
1 cup light-brown sugar packed
2 large eggs room temperature
1/2 tsp peppermint extract
1 bag White Candy Melts
crushed candy canes (you can purchase these already crushed at Bulk Barn and save the time and frustration of unwrapping and crushing them yourself.
In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
Beat butter and sugars in a stand mixer until light and fluffy (approx. 2-3 mins). Then add egg and peppermint extract, mix well. Add flour mixture gradually, ensuring everything is combined well. I found the dough to be a sticky consistency which concerned me, but trust me, it works!
Chill the dough for 1 hour.
Preheat oven to 350°F and line baking sheets with parchment paper
I used a table spoon to scoop the dough. Roll into small balls. Bake for approximately 10 mins, or until the middle is set. Cookies will flatten while cooking so don't over fill your baking sheet. They will also deflate and crinkle while cooling.
Cool on pans for 5 mins then transfer to a wire rack to cool completely. (Don't be impatient like me. and let them cool long enough so you don't ruin their shape.)
Dip in melted candy melts or white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes.
Keep cookies in an air-tight container. They also freeze well!