These chocolate peppermint cookies are so soft, chewy and I bet you won’t be able to just take one bite. Scratch that, I bet you won’t be able to stop at just 1 cookie! Cameron tasted it and told me, “Now that’s a cookie that I can’t put down.” And he’s right. After one bite it’s literally going to be glued to your hand it’s so good you literally can’t let it go! This cookie is based off of one of my favorite brownie-like cookies, these Mint Chocolate Cookies. I made a few small adjustments to create this cookie and it’s full of amazingness. They are fudgy and really easy to make too. Add these to your holiday spread this year, I hope you love them! P.S. If you want even more peppermint inspiration, check out my One Bowl Peppermint Brownies and White Chocolate Peppermint Cookies!
All-Purpose Flour: use a gluten free flour 1-1 if needed. Espresso Powder – It’s like a bakers secret weapon! Espresso powder enhances and intensifies the chocolate flavor in these cookies. Cocoa Powder: If you can get your hands on the special dark cocoa, try that. If not regular cocoa works great too! Corn starch: helps make the cookies chewy Baking Powder: be sure your baking powder isn’t expired! Always important to check expiration dates when baking. Chocolate chips (milk chocolate, semi-sweet, or dark). I love using dark for this recipe. Eggs, room temperature Peppermint extract: I love having peppermint extract stashed in my pantry during the holiday season. White chocolate: Use your favorite. I like melting the Ghirardelli white chocolate chips or melting waters in a little coconut oil for these cookies. Peppermint candies or candy canes: crush them almost into a fine powder so you won’t bite down on big pieces of candy cane. Flaky Sea Salt – Maldon salt takes the flavor of the cookies from flat to robust. Trust me on this!