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Stack of double chocolate peppermint cookies on parchment with crushed candy cane pieces

Peppermint Cookies Recipe: 30-Minute Chocolate Holiday Treat

Double chocolate peppermint cookies with set edges, chewy centers and crunchy candy cane pieces. No chilling needed, so a batch is ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup crushed peppermint candy canes about 4 candy canes

Method
 

  1. Heat oven to 350°F. Line two baking sheets with parchment paper.
  2. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl.
  3. Beat the butter, brown sugar and granulated sugar in a large bowl until light, about 2 minutes. Beat in the egg and vanilla.
  4. Add the dry ingredients and mix on low just until combined. Stir in the chocolate chips and 1/4 cup of the crushed candy canes.
  5. Scoop rounded tablespoons of dough 2 inches apart onto the prepared sheets. Press the remaining crushed candy canes onto the tops.
  6. Bake 10-12 minutes, until the edges are set and the centers still look slightly underdone.
  7. Cool on the sheets 5 minutes, then transfer to a wire rack to cool completely.