These elegant cookies are made with plenty of peppermint flavor surrounded by rich chocolate. Easily store the dough and have wonderful peppermint chocolate cookies any time!
- 1 1/2 cups flour
- 3/4 cup unsweetened cocoa powder
- 3/4 cup butter (1 1/2 sticks), softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons pure peppermint extract (or 10 drops essential peppermint oil)
- 1 cup dark chocolate and mint morsels
- 1/2 cup chocolate for dipping (chocolate chips, candy bar, candy melts, etc).
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Mix the flour, cocoa powder and salt together in a separate bowl and set aside.
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In a large bowl or stand mixer, beat the butter on high speed for about one minute.
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Add the granulated and brown sugar and beat until creamed, about two minutes.
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Add the egg, vanilla extract, and peppermint extract. Beat on high until combined and dough is smooth.
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Add the flour/cocoa mixture and mix on low speed until everything is combined. The dough will be soft and a little sticky.
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Add the chocolate and mint chocolate chips and blend on low speed for just a few seconds.
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Sprinkle a large cutting board with flour and turn the dough out onto the cutting board. Divide the dough in half, and roll each half into a log about 2 inches thick and 8-10 inches long.
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Wrap each log in plastic wrap and chill in the refrigerator for at least four hours. Overnight is best.
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When ready to bake, preheat your oven to 350 degrees F. Remove logs from the refrigerator and slice cookies about 1/2-inch thick.
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Place cookies on parchment or silicone-lined cookie sheets 1-2 inches apart.
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Bake 12-13 minutes. Let cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
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Once cookies are cool, melt your 1/2 cup of chocolate and dip each cookie half way into the chocolate. Place cookies on parchment paper and allow chocolate to set, 30 minutes to an hour.