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Chocolate Peppermint Cookies

Created by Alexis Tonkin @StaviaSweetTreats 

Dry Ingredients

• 1 cup all-purpose flour (spooned and leveled)

• ⅔ cup dark cocoa powder 

• ½ tsp baking soda 

• ¼ tsp baking powder

• ¾ tsp cornstarch

• ½ tsp salt

 

Wet Ingredients

• ½ cup unsalted butter (room temperature)

• ½ cup brown sugar 

• ¼ white sugar 

• 1 large egg (room temperature)

• 1 egg yolk (room temperature)

• 2 tsp vanilla extract 

• 1 cup chocolate chips

 

Frosting

• 1 ½ cups salted butter (room temperature) 3 sticks

• 3 ¾ cups powdered sugar

• 1 ½ teaspoons peppermint extract

• ½ vanilla extract 

• 3 tablespoons heavy whipping cream

• About ¾ tsp natural pink or red food coloring, I recommend buying brands that use fruits or veggies for coloring not red #40 

• 4 crushed candy canes, I use the Yum Earth brand because they use fruits & veggies to dye the candy canes   

 

Note:

- I used ⅔ cup standard cocoa and replaced 2 and ½ tablespoons with black cocoa powder. This gives it and oreo color and delicious taste.

- If you want the cookies to also have a peppermint flavor add ¾ tsp peppermint extract

- When at all possible, use organic ingredients 

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Instructions

 

1.    Whisk together the dry ingredients (flour, cocoa powder, baking soda, baking powder, corn starch, and salt. Set aside. 

 

2.    In a medium bowl cream together the butter and both sugars until fluffy, about 1 minute.

 

3.    With a spatula, scrape down the sides of the bowl.

 

4.    Add in the whole egg, egg yolk, and vanilla extract. Beat for 30 seconds or until fluffy and lighted in color.

 

5.    With a spatula fold in the dry ingredients and chocolate chips until just combined.

 

6.    Line 2 cookie sheets with parchment paper and scoop the cookie dough into balls. For big cookies about 3 ½ tablespoons each and 2 or 2 ½ tablespoons for smaller ones. 

 

7.    Press the cookies down with a buttered cup until it is about ¾-1 inch thick.

 

8.    Bake for 10 to 14 minutes, let cool for at least 5 minutes on the tray.

 

9.    For the frosting, cream the butter for 30 seconds 

 

10. Add in the powder sugar 1 cup at a time, mixing in between 

 

11. Add the vanilla extract, peppermint extract, and heavy whipping cream. 

 

12. Beat the frosting for 3 minutes, then add in the natural food coloring and fold it in with a spatula.

 

13. Fill a piping bag fitted with a 1/2 inch round piping tip or cut  the tip of the plastic bag off.

 

14. Frost the cookies and top with crushed candy canes.

 

15. Serve and Enjoy!