Double Chocolate Peppermint Cookies

What is more festive at this time of year, than some Christmas-inspired baking? When you think of Christmas flavours you probably think of chocolate, orange, mulled spices and (hopefully) peppermint.

Loaded with chocolate chips, cocoa powder, and topped with peppermint, these cookies are the BOMB! They’re perfect for the holidays, but also for anytime!

Servings: makes 48 cookies
Prep time: 20 minutes
Cook time: 9-11 minutes
Down time: 1 hour to cool
Storage: store in an airtight container

Ingredients:

2 cups all purpose flour
⅓ cup cocoa powder (I like Organic alkalised cocoa powder)
1 tsp baking soda
1 tsp salt
1 cup butter, softened (2 sticks)
¾ cup granulated sugar
¾ cup brown sugar
1 tsp vanilla extract
2 eggs
12 oz package chocolate chips
6 candy canes, crushed

Directions:

Preheat the oven to 350 degrees.
Crush the candy canes, and dump them onto a small plate.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
Cream the butter, sugar, brown sugar, and vanilla in a large bowl, using an electric mixer on low-medium speed.

Add the eggs, and mix until completely combined.
Add in ¼ of the dry mixture at a time, and beat on low speed until you have a dough texture.
Gather dough using a cookie scoop, then dip into crushed candy canes, and set on a baking sheet, candy cane side up. Space dough balls 2 inches apart.

Bake for 9-11 minutes.
Set cookie sheet on cooling rack, and allow cookies to cool completely before removing them from the baking sheet.

Notes:

Allow the cookies to cool completely before removing them from the baking pan. If you try to remove them when they’re still warm, any candy canes that end up touching the pan will be stuck and may cause the cookies to fall apart when you try to remove them from the pan. If you wait until they are cooled completely, the candy canes will be cooled too, and lift right off easily.
This dough is a bit softer than traditional cookie dough, but that’s what makes them perfect and moist!