Seasonal
Peppermint Chocolate Cookies
Cocoa cookies with chocolate chips and chopped peppermint chocolate pressed into the tops while they are still warm.
A small-batch cocoa cookie for the holidays: soft centres, a little chew from brown sugar, and chopped peppermint chocolate both folded into the dough and pressed on top. Adding the topping pieces straight out of the oven is what keeps them glossy and set instead of melting into the cookie.
Ingredients
12 cookies
For the cookies
Method
- 1
Cream the butter and both sugars until fluffy.
- 2
Mix in the egg and vanilla.
- 3
Add the flour, cocoa powder, baking powder, baking soda and salt. Mix until combined.
- 4
Fold in the chocolate chips.
- 5
Chill the dough for 30 minutes.
- 6
Scoop onto a lined baking sheet and top with more peppermint chocolate.
- 7
Bake at 350°F (175°C) for 10 to 12 minutes. After baking, add the peppermint chocolate pieces on top.
- 8
Let cool slightly and enjoy.
Baker’s notes
- Press the topping pieces in as soon as the cookies come out, while the surface is still soft enough to grip them.
- Chilling the dough for 30 minutes keeps the cookies thick instead of spreading thin.
- Chop the peppermint chocolate small so the pieces stay on top rather than sliding off.
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