The holidays are pretty much synonymous with fresh homemade cookies and bright seasonal candy, so naturally, we’re craving all things sweet like crazy.
Chef Anna Gordon of The Good Batch was kind enough to share her secret recipe for her chocolate-peppermint creations after we sampled what is now our favorite cookie at her bakery. Want something even more decadent? Gordon uses these cookies to build ice cream sandwiches — with crushed candy cane-coated sides.
The Good Batch chocolate-peppermint cookies recipe
Yields 12 – 24
- 3 sticks (12 ounces) softened butter
- 1-1/4 cups light brown sugar
- 2/3 cup white sugar
- 3 eggs
- 1 tablespoon peppermint extract
- 4 cups AP flour
- 3/4 cup cocoa
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1-1/4 cups dark chocolate chunks or semisweet chips
- Crushed candy canes
- Stand mixer or handheld beater with bowl
- Medium-size bowl
- Rubber spatula
- Cookie scoop
- Baking sheet
- Parchment paper
- In a medium-size bowl, measure out the flour, cocoa powder, baking soda, powder and salt. Set aside.
- In a stand mixer bowl, beat the softened butter for 1 minute, until smooth. Scrape down the bowl with a spatula, add the sugars, and beat on medium speed until light and fluffy, approximately 3 – 4 minutes.
- Thoroughly scrape down the bowl, then add the eggs and peppermint extract, and beat for another 2 minutes. Scrape down the bowl again.
- In 2 batches, add the dry ingredients to the butter mixture, and mix on low until thoroughly combined. With the last dry ingredient addition, add the chocolate chunks.
- If you have room in your freezer or fridge for a sheet tray, scoop the dough onto a parchment-lined tray before chilling. Otherwise cover, and chill the dough in the bowl, then scoop once the dough is firm. The dough should rest for 1 hour in the fridge or 20 – 30 minutes in the freezer. For a flatter cookie, ideal for a sandwich cookie or ice cream sandwich, press the dough down with the palm of your hand. For a rounder finish, leave the cookies in a scooped shape.
- While the dough is chilling, heat the oven to 350 degrees F.
- Bake the cookies for 8 – 12 minutes, depending on the size and shape of the dough. Chocolate cookies will easily overbake and taste burnt, so it’s better to err on the side of caution and remove the cookies once they feel done.
- As soon as they come out of the oven, sprinkle the cookies with crushed candy canes, which will melt into place.
- Allow to thoroughly cool on a cooling rack or the baking tray before filling with ice cream or frosting.
Before you go, check out our slideshow below.
Originally published December 2015. Updated December 2016.