Recipe courtesy of Audrey Burns
Chocolate Peppermint Cookies
- Level: Easy
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 285
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 31
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 99
- Total: 40 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 10 min
Ingredients
Cookies:
2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups chocolate chips
Glaze:
3/4 cup confectioners' sugar
2 drops mint extract, or more to taste
3 1/2 teaspoons water
Directions
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.