Death by Chocolate Peppermint Cookies

By Ambitious Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment.
2. Whisk the flour, cocoa powder, baking soda and salt in a large bowl. If making mocha cookies, stir in the espresso powder or instant coffee too.
3. Cream the butter, brown sugar and granulated sugar until light and fluffy, about 1-2 minutes. Beat in the vanilla, peppermint extract, egg and egg yolk until combined, about 30 seconds more.
4. Add the dry ingredients on low until just combined and a dough forms. Fold in 1 cup of chocolate chips with a wooden spoon.
5. Scoop about 2 tablespoons of dough per cookie, roll into balls, space them at least 2 inches apart on the sheet and flatten slightly. Bake in batches.
6. Bake 9 to 10 minutes, until the edges are set but the middle still looks slightly underbaked. Cool 5 minutes on the sheet, then move to a wire rack.
7. Once completely cool, melt the chocolate chips over low heat, stirring until smooth. Dip each cookie halfway into the chocolate, set on a rack or parchment, and sprinkle with crushed peppermint candies.
8. Melt the white chocolate with the coconut oil the same way. Drizzle diagonally over the cookies with a small spoon.
9. Let the chocolate harden completely. Makes 30 cookies.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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