Peppermint Chocolate Cookies
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter
- 2 eggs
- 1 tsp vanilla
- 0.5 tsp peppermint extract
- 0.5 tsp instant espresso coffee powder
- 0.33 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.25 tsp salt
- 1.66 cups all-purpose flour
- 4 oz bittersweet chocolate
- 1 Peppermint Buttercream
- some peppermint candies (optional)
- 1 large bowl
- 1 parchment
- 1 cookie sheets
- 1 wire racks
Preheat oven to 375°F.
In a large bowl, beat granulated sugar, brown sugar, and unsalted butter on medium for 2 minutes, scraping bowl occasionally.
Beat in eggs, vanilla, peppermint extract, and instant espresso coffee powder until combined.
Beat in unsweetened cocoa powder, baking soda, and salt until combined.
Beat in all-purpose flour. Stir in chopped bittersweet chocolate.
Drop dough by 1/4 cup portions 3 inches a part on parchment lined cookie sheets. Flatten mounds slightly. Bake 7 minutes. Remove cookie sheets and firmly tap three times on counter. Return to oven and bake 2 minutes more or until centers appear set. Repeat tapping. Let cool 2 minutes on cookie sheets. Remove; cool completely on wire racks.
Spread cooled cookies with Peppermint Buttercream. If you like, sprinkle with crushed peppermint candies (optional).