Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1–2 tsp peppermint extract (to taste)
- ½ cup crushed peppermint candies (plus extra for decorating)
- ½ cup mini marshmallows (optional, for topping)
- ½ cup chocolate chips (optional, for extra chocolate flavor)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
- Fold in the peppermint extract and crushed peppermint candies, ensuring they are evenly distributed throughout the dough.
- Use a cookie scoop or spoon to form small dough balls, placing them about 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- For added decoration, top each cookie with a mini marshmallow and a sprinkle of crushed peppermint candies while still warm, or drizzle with melted white chocolate.
Notes
- For a balanced flavor, start with 1 tsp of peppermint extract, then adjust based on your preference. Too much peppermint extract can overpower the chocolate flavor.
- Don’t overbake the cookies! They should be soft in the center and slightly firm on the edges. This ensures a chewy, fudgy texture.
- Customize the recipe by adding chocolate chips or a sprinkle of sea salt on top of the cookies for extra flavor.
- These cookies are perfect for pairing with hot chocolate, coffee, or tea for a cozy holiday treat.