Candy Cane Topped Chocolate Mint Cookies
Servings: 4 dozen
DATE:
19 December 2024
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Ingredients
- 300 g all-purpose flour
- 1 tsp baking soda
- ½ tsp sea salt
- 75 g cocoa (preferably dutch processed)
- 227 g unsalted butter (room temperature)
- 200 g granulated sugar
- 213 g light brown sugar
- 2 large egg(s) (room temperature)
- 1 tsp pure vanilla extract
- ½ tsp pure peppermint extract
- 170 g semi-sweet chocolate chips
- 150 g chocolate mint pieces
- 60 g crushed candy canes
Instructions
- Preheat the oven to 180 ℃. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa and set aside.300 g all-purpose flour, 1 tsp baking soda, ½ tsp sea salt, 75 g cocoa
- In a stand mixer, with the paddle attachment, cream the butter and sugars together until smooth.227 g unsalted butter, 200 g granulated sugar, 213 g light brown sugar
- Add the eggs, one at a time.2 large egg(s)
- Add in the vanilla and peppermint extract and mix just until combined.1 tsp pure vanilla extract, ½ tsp pure peppermint extract
- Gradually add the dry ingredients and beat just until combined.
- Stir in the chocolate chips and chocolate mint pieces.170 g semi-sweet chocolate chips, 150 g chocolate mint pieces
- Place the crushed candy canes into a small bowl.60 g crushed candy canes
- Scoop the dough into rounded tablespoonfuls (#60 scoop) and lightly dip the tops into the crushed candy canes. Do not coat the entire cookie as it will just melt and become messy.
- Place the cookie balls about 2 inches apart on the prepared baking sheet.
- Bake cookies for about 10 minutes, or until set but soft in the center. Do not overbake.
- Remove from the oven and sprinkle extra candy cane pieces on each cookie.
- Allow to cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely.