Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- Crushed candy canes for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, and baking powder. Set aside.
- Cream softened butter, granulated sugar, and brown sugar until fluffy.
- Add the egg and peppermint extract, mixing until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.
- Gently fold in the chocolate chips.
- Using a cookie scoop, drop mounds of dough on the prepared baking sheet. Press crushed candy canes on top of each cookie.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a thicker cookie, refrigerate the dough for 30 minutes before baking. Store leftovers in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian