Chocolate and peppermint are a classic combination, especially in cookie form as any Girl Scout or Keebler elf will let you know. Cool and refreshing, yet perfectly satisfying the coco-craving. This recipe is adapted from Jill Van Cleave’s book Big, Soft, Chewy Cookies, a classic bestseller that’s made for the cookie fanatic with zero extra time. The recipe is easy to throw together and requires little work for a nice amount of payoff. A simple chocolate drop cookie with a bit of peppermint extract is the perfect thing to nibble on while you put up the holiday decorations.
Chocolate Peppermint Drop-Cookies
Makes 18 cookies / 350 F
What You'll Need...
4 ounces of semisweet or bittersweet chocolate
1/2 cup of butter (one stick)
1 cup of lightly packed brown sugar
1 egg, room temperature
1/4 cup of whipping cream
1 teaspoon of mint extract
1 3/4 cup of flour
1/2 teaspoon of baking powder, plus an extra pinch
pinch of salt
What You'll Do...
1) Chop up the butter into small pieces. Melt the butter and the chocolate together in a bowl over simmering water.
2) Beat together the sugar and eggs until well combined. Add the cream and the mint extract and mix together well. Add the cooled chocolate/butter mixture.
3) Mix together the flour, baking powder, and salt. Add to the wet ingredient mixture. Mix until just combined.
4) Take a generous spoonful of the dough and plop it on a baking sheet lined with parchment paper, about 9 per baking sheet (they get big). Bake in a preheated oven at 350 F for 12 minutes. Allow to cool for a few minutes on the sheet then transfer to a wire rack.
Here are some other great cookies to try out for the coming holidays!
Brandied Cranberry, White Chocolate Cookies
Vegan Oatmeal Raisin Cookies (Gluten Free)
Viennese Chocolate Sables