For my final holiday cookie that I made for my friends, I decided to go with a definite holiday cookie – peppermint! I found these awesome peppermint chips when I was home home (aka Orange County) for Thanksgiving. When I made it back up to SF, I thought chocolate + peppermint = great cookie combination.
The cookie ended up being pretty fluffy and delicious – some of my friends don’t like cookies like that. Personally, I loved the flavors and the chewiness, fluffiness of my cookies. It’s great for this holiday season – definitely recommend it!
(adapted from here)
3/4 cup (170 grams) unsalted butter, at room temperature
1 1/2 cup (300 grams) granulated sugar (I used sugar in the raw)
2 large eggs
2 teaspoons vanilla extract
2 cups (240 grams) all-purpose flour
2/3 cup (60 grams) Hershey’s cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup of peppermint chips
1) Preheat oven to 350 degrees F. Line a sheet pan with foil. Spray with Pam so the cookies won’t stick!
2) In the bowl, use a hand mixer or stand mixer to beat the butter and sugar on medium to high speed until light and creamy.
3) Add the eggs one at a time, mixing after each. Add the vanilla.
4) In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
5) Add to the mixer and mix until just combined.
6) Add the peppermint chips.
7) Put the mixture into the fridge for 15 minutes to cool for a bit. (optional step).
8) Scoop by the rounded tablespoon onto the prepared sheet pan.
9) Bake until edges are crisp, about 8 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.