Chocolate Peppermint Cookies
Photo: Caroline N Sleeper
Ingredients
Cookies
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups semi sweet chocolate chips (regular or mini’s)
Glaze
- 3/4 cup confectioners sugar
- 2 drops mint extract, or more to taste
- 3 1/2 teaspoons half and half or milk
Preparation
For the cookies:
1) Preheat oven to 350 degrees F.
2) In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
3) On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 minutes, rotating the pan halfway through the cooking time. Flatten the cookies slightly with a spatula after removing from oven. Cool completely.
For the glaze:
In a small bowl mix together the sugar; mint extract and milk until smooth. Transfer mixture to a medium resealable plastic bag and snip off a tiny bit of the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10-20 minutes.
