--- comments: true tags: - holiday - cookie - peppermint - magnolia --- # :cookie: Peppermint Chocolate Cookies ![Peppermint Chocolate Cookies](../assets/images/peppermint-chocolate-cookies.jpg){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 12 | 29 minutes | ## :salt: Ingredients - :candy: 0.5 cup granulated sugar - :maple_leaf: 0.5 cup brown sugar - :butter: 0.5 cup unsalted butter - :egg: 2 eggs - :icecream: 1 tsp vanilla - :candy: 0.5 tsp peppermint extract - :coffee: 0.5 tsp instant espresso coffee powder - :chocolate_bar: 0.33 cup unsweetened cocoa powder - :cup_with_straw: 1 tsp baking soda - :salt: 0.25 tsp salt - :ear_of_rice: 1.66 cups all-purpose flour - :chocolate_bar: 4 oz bittersweet chocolate - :cake: 1 [Peppermint Buttercream][1] - :candy: some peppermint candies (optional) ## :cooking: Cookware - 1 large bowl - 1 parchment - 1 cookie sheets - 1 wire racks ## :pencil: Instructions ### Step 1 Preheat oven to 375°F. ### Step 2 In a large bowl, beat granulated sugar, brown sugar, and unsalted butter on medium for 2 minutes, scraping bowl occasionally. ### Step 3 Beat in eggs, vanilla, peppermint extract, and instant espresso coffee powder until combined. ### Step 4 Beat in unsweetened cocoa powder, baking soda, and salt until combined. ### Step 5 Beat in all-purpose flour. Stir in chopped bittersweet chocolate. ### Step 6 Drop dough by 1/4 cup portions 3 inches a part on parchment lined cookie sheets. Flatten mounds slightly. Bake 7 minutes. Remove cookie sheets and firmly tap three times on counter. Return to oven and bake 2 minutes more or until centers appear set. Repeat tapping. Let cool 2 minutes on cookie sheets. Remove; cool completely on wire racks. ### Step 7 Spread cooled cookies with [Peppermint Buttercream][1]. If you like, sprinkle with crushed peppermint candies (optional). ## :link: Source - Magnolia [1]: <../ingredients/frosting/peppermint-buttercream-frosting.md>