Welcome back to Cookie Monday! Enjoy this week’s installment:
I’m on a mission to move peppermint from a seasonal flavor to a year-round commodity. A flavor as versatile and pleasing as peppermint shouldn’t be confined to the month of December; I think that it should be celebrated throughout all twelve months. Think of all the wonderful things that peppermint gives us, and I know you’ll agree: peppermint stick ice cream, Thin Mints, peppermint Joe-Joe’s, peppermint hot chocolate, and Junior Mints. The newest addition to the line-up is this recipe for double chocolate peppermint cookies.
These cookies have a rich, dense texture full of cocoa flavor that’s packed with chocolate chips and peppermint extract. Often times, cookies made with cocoa powder are too fluffy and more closely resemble cupcakes, but a little brown sugar and corn syrup add moisture and chewy texture to these treats, without losing any of the chocolate flavor.
The cookies come together in minutes, and while they’re excellent as is, you could try making ice cream sandwiches with these or using them as an ice cream sundae topping because peppermint must be enjoyed at all times of the year.
By the way, if you have a subscription to my school’s magazine, the Oracle, check out the issue coming out on Friday for a feature on Kinsey Cooks! In the pictures, I’ll be making these cookies.
Double Chocolate Peppermint Cookies
Adapted from my Reverse Peanut Butter Blossoms
Makes 4 dozen cookies
½ cup plus 1/3 cup granulated sugar
1 ½ cups all-purpose flour
¾ cup cocoa powder
½ teaspoon baking soda
3/8 teaspoon table salt
½ cup dark corn syrup
1 egg white
1 teaspoon peppermint extract
12 tablespoons (1 ½ sticks) unsalted butter, softened
1/3 cup dark brown sugar
4 oz. (2/3 cup) chocolate chips
- Line 2 baking sheets with parchment paper and preheat the oven to 375F. Place 1/3 cup of the granulated sugar in a shallow bowl and set aside. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. In a small bowl, whisk together the corn syrup, egg white, and peppermint extract until smooth.
- In the bowl of a standing mixer fitted with a paddle attachment, combine the butter, brown sugar, and remaining 1/3 cup granulated sugar and beat on medium speed until light and fluffy, 2-3 minutes. Scrape down the bowl and add the corn syrup mixture, beating for about 20 seconds until well combined. Add the flour mixture and the chocolate chips and mix on low until just combined. Remove bowl from the mixer, and hand stir and few times to ensure that all the flour is incorporated. Place the dough in the refrigerator for 30 minutes to chill.
- To form the cookies, rolls 1 tablespoon sized balls of the dough in granulated sugar and place 1 ½ inches apart on the prepared baking sheets. Bake for 10-11 minutes until cracked and the insides of the fissures are still moist. The cookies may look underdone, but that is the goal. Do not over bake the cookies. Let cookies cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.