Ultimate Chocolate Peppermint Cookies
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 24 cookies
Ingredients
- 1 stick unsalted butter softened to room temperature
- 1 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and ½ cups all-purpose flour
- 4 tablespoons cocoa powder unsweetened
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 cup [chocolate chips|http://www.amazon.com/gp/product/B000IN0EV4/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000IN0EV4&linkCode=as2&tag=savcoudea-20]
- ½ cup [Andes Peppermint Crunch Baking Chips|http://www.amazon.com/gp/product/B001688E4Y/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001688E4Y&linkCode=as2&tag=savcoudea-20]
Instructions
-
Cream together the butter and sugar using a stand or a handheld mixer on medium.
-
While still mixing on medium, add in the egg and vanilla extract.
-
Turn the mixer on low and add in the flour ½ cups at a time.
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Add in the cocoa powder, salt, baking soda, and cornstarch.
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Fold in the Andes Peppermint Crunch Baking Chips and chocolate chips using a plastic spatula or a spoon.
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Cover the mixing bowl with plastic wrap and let chill in the refrigerator for 20 minutes.
-
Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silicone baking mat.
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Spoon the cookie dough onto the paper or baking mat and bake for 9-10 minutes.
-
Let cool on the cookie sheet for 2 minutes, then transfer to a cooling rack.
Recipe Notes
Stores in a cookie jar or in the refrigerate for 1 week.