The recipe title says it all. These cookies are toothsome, chocolatey, and minty, perfect for a crisp winter’s evening in front of the Christmas tree. If you want to get really wild, you could have these with some hot cocoa and a nip of peppermint schnapps.

That said, you can enjoy these delicious treats any time of the year. There’s no rules. We’re all just making it up. Go nuts.

Ingredients

• 1 stick (1/2 cup) unsalted butter at room temperature
• 3/4 cup sugar
• 1 egg
• 1/4 teaspoon peppermint extract
• 1 1/4 cup flour
• 1/3 cup cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1 finely crushed candy cane
• 1/3 cup semisweet chocolate chips

Process

1. Preheat the oven to 350 degrees.
2. In a stand mixer (or a mixing bowl with an electric mixer) cream the butter and sugar for about two minutes.
3. Add the egg and peppermint extract, beating until light and fluffy.
4. Add the flour, salt, cocoa powder, baking soda, and baking powder to a sifter and sift them over the wet ingredients, mixing it all together as you go.
5. Add the chocolate chips to the mix and then place into the freezer for ten minutes. Go make some coffee or something.
6. Scoop the dough out into even-sized lumps onto a silicone baking mat on a baking sheet. Press the tops down with a fork and add a few chocolate chips to the top of the cookies.
7. Bake 10-12 minutes. Sprinkle the crushed candy canes on the hot cookies and let them cool for two minutes before removing them to a cooling rack.
8. Enjoy!

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