Chocolate peppermint crunch cookies

By Bianca Osbourne
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Perfect for dunking in a big glass of cold 2% Fairlife Canada milk, these deliciously rich and chocolatey cookies are made with cocoa powder, peppermint extract, crushed candy canes and peppermint candies. Ultra-chewy and tasty, these cookies are great for your holiday cookie swap or serving up after your turkey dinner! 

SERVES
5
 TO
8

Ingredients

  • 2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided
  • 1 1/2 cups all purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 large eggs
  • 4 candy canes or 16 red-and-white-striped hard peppermint candies, coarsely crushed

Directions

  1. Preheat the oven to 375°F.
  2. Line two large rimmed baking sheets with parchment paper.
  3. Stir two cups of chocolate chips in a medium metal bowl set over a saucepan of simmering water until melted and smooth.
  4. Measure 2/3 of a cup of melted chocolate and transfer to a small metal bowl and reserve for drizzling.
  5. Whisk flour, cocoa powder, baking powder, espresso powder, and salt in a medium bowl.
  6. Using an electric mixer, beat butter in a large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from a medium bowl.
  7. Add dry ingredients; beat just to blend.
  8. Stir in the remaining half a cup of chocolate chips.
  9. Measure one level tablespoonful of dough; roll dough between palms to form a ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1.5 inches apart.
  10. Bake cookies until cracked all over and a tester inserted into the center comes out with large moist crumbs attached, eight to nine minutes.
  11. Cool cookies on a baking sheet for five minutes. Transfer cookies on parchment paper to racks to cool completely.
  12. Rewarm reserved chocolate over a small saucepan of simmering water.
  13. Using a fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing.
  14. Chill just until chocolate sets, about 20 minutes. 
  15. Serve and enjoy!

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