How to Make Chocolate-Peppermint Delight Cookies - A Step-by-Step Guide

There's no better way to spread holiday cheer than with a batch of freshly baked Christmas cookies. And when it comes to combining festive flavors, it's hard to beat the classic combination of chocolate and peppermint. These Chocolate-Peppermint Delight Cookies are the perfect treat to serve at any holiday gathering, or to give as gifts to friends and family. With a soft, chewy texture and a rich, chocolatey flavor, these cookies are sure to be a hit with everyone who tries them.

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Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 ¼ 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

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 60
  • Yield: 60 cookies

  • Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
  • Chill dough for 15 to 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
  • Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
  • Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
  • Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
  • Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.
  • Nutrition

    115 cal.

    • Total Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 15mg
    • Sodium: 25mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 1g
    • Total Sugars: 8g
    • Protein: 1g
    • Calcium: 5mg
    • Iron: 0mg
    • Potassium: 33mg