Wednesday, December 16, 2015

Soft and chewy chocolate peppermint cookies

These soft and chewy chocolate peppermint cookies are perfect for the holiday season. Bake them for a cookie swap, a party, a neighbor, or just because. You will love these!

My friend and coworker hosts a cookie swap at her house every year. This year was the 14th year of the annual event. As I do every year, I had to really think about what to bring. Sometimes attendees bring similar cookies, and I did not want that to happen this year.

I thought about my favorite holiday flavors, chocolate and peppermint, and set out to make a cookie that incorporated that combination. I came across this soft and chewy cookie and thought it would be perfect.

We didn't eat our cookies at the swap so I didn't get real-time feedback on the taste and texture of these cookies. My family did taste test a few the day I baked these, and both my husband and Addie loved them. In fact, after I returned home from the cookie swap, they both asked me if I had kept any of these cookies for ourselves. I only managed to save one, but I think that's plenty.

The only thing I'd change about these cookies is to potentially add 1/2 to 1 teaspoon of peppermint extract to the dough. The peppermint chips didn't seem to provide as much minty flavor as I would have wanted.

Soft and chewy chocolate peppermint cookies
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg, room temperature
  • 2 Tablespoons water
  • ½ cup peppermint baking chips plus more for sprinkling on top
Directions
In a medium sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.

Add the vanilla, egg and water and mix well. Turn the mixer to low and gradually add in the dry ingredients until everything is well combined (alternatively, you can fold the dry ingredients in by hand). The batter will be very stiff.

Turn the mixer off and fold in the baking chips by hand. Refrigerate the dough for 1 hour.

Preheat your oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.

Using a medium sized cookie scoop (or two spoons), portion out the dough and place them about 2 inches apart on your prepared baking pans. Bake in your preheated oven for about 7-8 minutes. Do not over bake. Sprinkle the top with additional baking chips if desired.

Allow the cookies to cool completely before serving.

Cookies should be stored in an airtight container at room temperature and will keep at least a week. They can also be frozen and thawed.

Yield: About 20 cookies

Source: Mom on Timeout

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