I recently went to Portland on a whim with a couple of friends. Portand isn’t the closest drive away (it’s a five and a half or a six hour drive from Vancouver) and being the food nerd that I am, was tasked with packing the snacks for the team. With a hectic work schedule preceding the road trip and my preferential palette, I had to think on the fly. What could I make that would appease some all the seats in the car? Luckily, I was able whip these chocolate peppermint cookies up on a whim - and turned out the were a real crowd pleaser!
I have to admit that I haven’t done a whole ton of holiday baking this year - surprisingly, this recipe has been my first! I’ve yet to touch a container of molasses, grate some fresh nutmeg, or infuse any eggnog or Bailey’s in anything. But atleast this recipe is a start!
The holidays are the best. So many great spices and ingredients with such warming flavours. This recipe, on the other hand, provided a bit of coolness from the minty candy canes. Bits of crushed candy canes were flecked throughout the fudgey chocolate cookie. You’ll want to use a nice, high quality Dutch-processed cocoa powder here - makes a world of a difference! These cookies stay fresh in an air-tight container for up to 3 days.
CHOCOLATE PEPPERMINT COOKIES - makes 24 small cookies
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp madagascar bourbon vanilla extract
1/4 cup dutch-processed cocoa powder
1 1/4 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/2 cup crushed candy canes
Preheat oven to 350F and set the rack in the middle. Line a baking sheet with a Silpat or parchment paper.
Cream your butter on medium-high speed for 5 minutes.
Add the two sugars. Add in the egg and vanilla extract and mix on medium.
Gradually add in the dry ingredients and mix over medium.
On low speed, add in the crushed candy canes. Chill in the fridge for 30 minutes.
Gather the cookie dough with a tablespoon, form into small balls and gently press down once placed on the baking sheet.
Bake for 8 - 10 minutes and let cool. Leave on a table for Santa with a glass of milk.