Peppermint Glazed Chocolate Cookies
If peppermint bark was a cookie…
This is one of the cookies my daughters request every year. In fact, I tend to use the base cookie dough recipe throughout the year because it’s so fudgy and decadent. And who doesn’t love a gooey chocolate cookie?
The peppermint glaze is simple and elevates this cookie to worthiness of your holiday cookie plate. The taste very much has thin mint vibes. I use chocolate chunks instead of chips which adds a creaminess to every bite. If you’re feeling extra festive, you can add crushed candy cane or sprinkles.
Whenever we leave these out for Santa, this chocolate cookie is the first to go.
WHAT YOU’LL NEED
Unsweetened Dark Chocolate Cocoa - If you can get dark chocolate, this will add depth to the flavor. But if you have regular, that works just as well.
Chocolate Chunks - You can find this in the same section as chocolate chips, but the chunks are larger than chips, giving the cookie more actual chocolate in a bite.
Mint extract - Mint or peppermint extract can be found in any baking section of the grocery store, near the vanilla extract. A few drops goes a long way! So this little bottle lasts a long time.
Confectioners Sugar - This is the base of the peppermint glaze. If you haven’t made a glaze or frosting before, you will be surprised at how much powdered sugar is needed for just a tiny bit of frosting.
Basic baking ingredients - The rest of the ingredients are all the usual suspects: flour, baking soda, butter, brown sugar, regular sugar and eggs. It’s an easy cookie to bake if you have the few specialty items listed above.
THE RECIPE: PEPPERMINT GLAZED CHOCOLATE COOKIES
2 cups all-purpose flour
3/4 cups unsweetened dark chocolate cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup room temp. unsalted butter
1 cup packed light brown sugar
3/4 cup sugar
2 eggs
1 tbsp vanilla extract
1 pkg chocolate chunks
THE GLAZE
1 cup powdered sugar
2 or 3 drops of peppermint extract
4 tsp water
DIRECTIONS
Preheat the oven to 350 degrees.
In a separate medium sized bowl, mix together the dry ingredients: flour, cocoa, baking soda and salt.
Using a hand mixer or stand mixer, beat together the butter and sugars for about 2 minutes, until it’s blended to a fluffy texture.
Add the two eggs one at a time and the vanilla, beating the wet mixture until smooth.
Slowly add the dry ingredient mixture.
Once the batter is blended, fold in the chocolate chunks.
Using parchment paper or an ungreased cookie sheet, drop tablespoons of the batter and bake for 8 to 10 minutes. The top will form little cracks when done.
For the glaze, mix together the powdered sugar, peppermint extract (to taste) and water.
Once the cookies are cooled, drizzle the glaze on top. I take a spoonful and let it drip, hovering about an inch away from the top of the cookie.
If desired, sprinkle crumbled candy cane while the glaze is still wet.
Enjoy and share!!
