Chocolate Peppermint Cookies – a delicious recipe with All-purpose, Dutch, Baking Soda, Salt, Butter, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift together flour, cocoa powder, baking soda, and salt. Set aside.
2
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with the mixer on low speed. Mix in crushed peppermint candy. Cover with plastic wrap, and chill until dough is firm, about 1 hour.
3
Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip the top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Frost if desired!
914
kcal
Calories
28
g
Fat
159
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups All-purpose Flour, 3/4 cups Dutch Cocoa Powder, 1 teaspoon Baking Soda, 1/2 teaspoons Salt, and more.
Yes, Chocolate Peppermint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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