Chocolate Peppermint Chocolate Chip Cookies

Total Time 37 mins
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 12
Calories: 135
Description

These soft, rich chocolate cookies are filled with bittersweet chocolate chips and crushed peppermint candy for a festive cookie that is easy to make and great for sharing.

Ingredients
    For the cookie dough
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3/4 cup dark brown sugar (packed)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups bittersweet chocolate chips
  • 3/4 cup peppermint candy (crushed)
Instructions
    Prepare the oven and pans
  1. 1
    Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper so the cookies release easily and bake evenly.
    2. Mix the dry ingredients
  2. 2
    In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and salt until the mixture is evenly combined and no cocoa lumps remain.
    3. Cream the butter and sugars
  3. 3
    In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, Greek yogurt, granulated sugar and brown sugar for 2 to 3 minutes, until thick, smooth and slightly fluffy.
    4. Add the eggs and vanilla
  4. 4
    Add the eggs and vanilla extract to the bowl. Beat until fully blended and glossy. The mixture will look creamy and loose, which is normal.
    5. Finish the dough
  5. 5
    Add the dry ingredients to the wet ingredients. Mix on low speed just until no dry streaks remain. The dough will be thick and soft. Fold in the chocolate chips and crushed peppermint candy with a rubber spatula until evenly distributed.
    6. Scoop the cookies
  6. 6
    Use a 1 1/2 tablespoon cookie scoop or spoon to portion the dough onto the prepared baking sheets. Leave about 3 inches between each cookie so they have room to spread.
    7. Bake the cookies
  7. 7
    Bake for about 12 minutes, or until the cookies are puffed, slightly cracked on top and set around the edges. The centers should still look a little soft.
    8. Cool before serving
  8. 8
    Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool while staying soft in the center.
Note

Crush the peppermint candy into small pieces so it mixes evenly into the dough and does not create large hard pockets in the cookies. If the dough feels very soft while scooping, let it sit for 5 minutes at room temperature. This makes it easier to portion. Do not overbake these cookies. They should look slightly soft in the center when they come out of the oven, and they will finish setting on the pan. Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving. To refresh stored cookies, warm them in the microwave for about 8 seconds to soften the chocolate chips.

https://trustedmemorialplanners.com/post/recipe/chocolate-peppermint-chocolate-chip-cookies