Peppermint Chocolate Chip Cookies
Soft centered peppermint chocolate chip cookies with crisp edges, dipped in dark chocolate and finished with crushed candy canes.
Ingredients
For the Cookies
For the Chocolate Dip
Instructions
Mix the wet ingredients
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Place the melted butter, light brown sugar and granulated sugar in a large mixing bowl. Whisk until smooth and glossy, then whisk in the egg until fully combined. The mixture should look thick and slightly shiny.
Make the dough
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Add the all purpose flour and baking powder to the bowl. Use a wooden spoon or spatula to mix just until no dry streaks remain. Stir in the peppermint extract, then fold in the dark chocolate chips. The dough will be soft, but it should hold together well.
Chill the dough
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Cover the bowl or wrap the dough well and chill it in the refrigerator for 60 minutes. This helps the cookies bake up thicker and keeps them from spreading too much.
Shape the cookies
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Heat the oven to 350 F. Line 2 baking sheets with parchment paper. Divide the chilled dough into 16 equal pieces and roll each one into a ball. Place them on the baking sheets with space between each cookie, then press the tops down lightly so they are slightly flattened.
Bake until set
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Bake for 10 minutes, then remove the trays and tap them firmly on the counter once or twice to help the cookies spread and wrinkle slightly. Return them to the oven for 2 minutes, tap the trays again, then bake for 2 minutes more. The cookies should have lightly golden edges and soft centers. Let them cool completely on the baking sheets so they firm up without breaking.
Melt the chocolate
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Put the chopped dark chocolate in a heatproof bowl. Melt it gently over a pan of barely simmering water, or microwave in short 15 second bursts, stirring each time, until smooth and glossy. Line a tray or plate with parchment paper.
Dip and set the cookies
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Dip half of each cooled cookie into the melted chocolate and place it on the lined tray. Sprinkle the crushed peppermint candy canes over the chocolate while it is still wet. Chill the cookies for about 30 minutes, or until the chocolate is firm and set.
Note
If the dough feels too soft to roll after chilling, refrigerate it for 10 to 15 minutes longer. If the cookies spread unevenly, gently nudge the edges into shape with a spoon while they are still warm. Store the finished cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to 1 week. The baked cookies can be frozen in a sealed container for up to 2 months. Thaw at room temperature before serving. These cookies do not need reheating, but if you prefer a softer texture, let chilled cookies sit at room temperature for 15 minutes before eating.
