Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon peppermint extract
- 1 cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture until just combined.
- Mix in the peppermint extract, adjusting to taste.
- Finely crush the peppermint candies.
- Scoop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Sprinkle crushed peppermint on top of the cookie dough.
- Bake for 8-10 minutes, being careful not to overbake.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian