Chewy Chocolate Peppermint Cookies
These chewy chocolate peppermint cookies are all you need over the holiday season. Great fun for the kids to join in with too. Perfect for cookie exchanges or as a homemade Christmas gift!
Equipment
- Stand mixer with paddle attatchment (or hand whisk)
- Measuring spoons
- Small bowl
- Spatula
- Tea towel and rolling pin
- Large baking tray
- Greaseproof paper
- Wire rack
Ingredients
- 115 g unsalted butter
- 70 g soft light brown sugar
- 70 g caster sugar
- 1 egg
- 1 tsp peppermint extract
- 100 g plain flour
- 50 g cocoa powder
- 0.5 tsp bicarbonate of soda
- 1 g salt
- 4 candy canes crushed
Instructions
- Cream together your butter and sugars (caster sugar and light brown sugar) using a stand mixer or hand whisk, until light and fluffy. Pre-heat oven to 180°C/160°C fan.
- Add in the egg and peppermint extract and mix in well. Don't worry if it curdles a little; it'll be rectified once you add in the flour.
- Mix together the flour, cocoa power, bicarbonate of soda and salt together in a bowl. Fold into the egg/butter mix until well incorporated.
- Line a large baking tray with greaseproof paper. Scoop out a dessert spoon worth of dough and roll into a ball. Continue until the tray is full (rows of 2 or 3 - leave plenty of space between each ball). You should be able to fit 8 balls (the recipe makes 8 cookies minimum).
- Bake in the oven for 20-25 mins. They will appear soft when they come out of the oven but will harden when left to cool on the tray. Leave for 5 mins. Lift to cool on a wire rack.
- Once cool, sprinkle with crushed candy canes (I used the end of rolling pin to crush mine), Christmas sprinkles and sparkly icing sugar (all optional).