Ingredients
Equipment
Method
Cooking Instructions
- Cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in chocolate chips and two-thirds of the crushed peppermint candies.
- Scoop dough onto lined baking sheets, spacing 2 inches apart.
- Bake at 350°F for 9–11 minutes, until edges are set.
- While warm, top with remaining crushed peppermint.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Nutrition
Notes
These cookies are perfect for storage in an airtight container and can be customized with different chocolates or nuts.