Chocolate Peppermint Cookies
This moist tasty cookie will wow. I created it to use up some of the holiday candies that sit about long after the holiday has come and went. If you have no candies sitting around, this is going to make you want to go buy some!
This moist tasty cookie will wow. I created it to use up some of the holiday candies that sit about long after the holiday has come and went. If you have no candies sitting around, this is going to make you want to go buy some!
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1/2 cup honey
- 2 large eggs
- 2 cups all purpose flour
- 1/2 teaspoon allspice
- 1 cup unsweetened baking cocoa
- 2 1/2 teaspoons baking soda
- 1 cup unsalted butter room temp.
- 1 teaspoon rum extract
- 1 cup crushed peppermints such as candy canes or star lights
- 1 cup chopped chocolate based candy bars heath is particularly good
- Carbohydrate 30.5346800915206 g
- Cholesterol 44.8933333470979 mg
- Fat 8.9052072049175 g
- Fiber 2.80368361809049 g
- Protein 3.50500635665762 g
- Saturated Fat 5.30743808449837 g
- Serving Size 1 1 Serving (72g)
- Sodium 5200.02130582097 mg
- Sugar 27.7309964734301 g
- Trans Fat 0.75930007626647 g
- Calories 198 calories
Step-by-step
- Preheat oven to 350. Line cookie sheets with parchment or silicone sheets.
- In medium bowl whisk together the flour, cocoa, baking soda, salt, and allspice. Set aside.
- In mixer bowl, cream the brown sugar and butter. Once creamed, mix in honey and mix again well. Add eggs being sure to scrape sides to fully incorporate during mixing. Add both extracts and mix again.
- Fold in candies and chocolate.
- Spoon onto baking sheets.
- If using a 3 tablespoon scoop bake for 15 minutes. It will be 10 for smaller cookies.
- Let sit on cookie sheet for 2 minutes before removing to a cooling rack.
Unsweetened baking cocoa dictates the structural integrity and deep flavor profile of these rich cookies, absorbing moisture aggressively while providing a bitter counterweight to the sugar. Standard Dutch-processed or natural cocoa both work adequately here, though weighing the powder prevents density issues that plague packed cup measurements in cramped spaces. Small kitchens demand efficient workflow management, meaning pans must rotate halfway through baking to compensate for uneven oven hotspots at 350 degrees Fahrenheit. Overcrowding cookie sheets traps steam and causes excessive spread, so maintain at least two inches of space between dough portions to ensure proper airflow and even edges. Creaming the butter and brown sugar until thoroughly aerated builds the micro-pockets necessary for the baking soda to lift dense loads of chocolate and crushed candy canes. Leaving the baked batch on the hot pan for precisely two minutes finishes the internal setting process before transferring items safely to a wire rack. Storing finished batches in an airtight container with a slice of plain white bread keeps the crumb soft for up to five days without relying on artificial softeners.
