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Chocolate-Peppermint Delight Cookies
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
90 minutes
Festive chocolate peppermint cookies, ideal for gifting or parties with a delightful dark chocolate drizzle.
Ingredients:
  • 1 cup unsalted butter, softened
  • 0.75 cup brown sugar
  • 0.75 cup white sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon peppermint extract
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 (10 ounce) package creme de menthe baking chips (such as Andes®)
  • 1 cup chopped pecans
  • 1 cup chopped dark chocolate
  • 1 teaspoon peppermint extract, or more to taste
Instructions:
  • In a large mixing bowl, cream together butter, brown sugar, and white sugar using an electric mixer until fluffy, about 3 to 5 minutes. Add eggs, vanilla, and peppermint extract, and mix for 1 minute, ensuring to scrape down the sides of the bowl. Fold in flour and baking soda. Gently stir in creme de menthe chips and pecans until well combined.
  • Refrigerate dough for 15-30 minutes until firm.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and get your cookie sheets ready by lining them with parchment paper.
  • Use a cookie scoop to form 1 1/2-inch dough balls and place them 2 inches apart on the lined cookie sheets.
  • Bake the cookies in the preheated oven until the edges just begin to brown, for 9 to 10 minutes. Take them out of the oven and allow them to rest on the cookie sheet for 5 minutes before transferring to a cooling rack to cool fully.
  • Place the chocolate for the drizzle in a double boiler over simmering water. Stir occasionally and scrape down the sides with a rubber spatula to prevent scorching. Let it melt for approximately 5 minutes. Then, mix in the peppermint extract until fully combined.
  • Snip a small corner off the zip-top bag with scissors and transfer the dark chocolate mixture. Drizzle over cooled cookies and let the chocolate set.

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