Chocolate-Peppermint Delight Cookies

Perfect for Christmas gifting or parties, these chocolate and peppermint cookies are drizzled with a dark chocolate and peppermint coating for added festive flair.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 115 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 cup chopped pecans
• ¾ cup white sugar
• 1 cup unsalted butter, softened
• 1 teaspoon peppermint extract
• ¾ cup brown sugar
• 2 large eggs, lightly beaten
• 1 (10 ounce) package creme de menthe baking chips (such as Andes®)
• 1 cup chopped dark chocolate
• 1 teaspoon peppermint extract, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.

Step 2

Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.

Step 3

Chill dough for 15 to 30 minutes.

Step 4

Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.

Step 5

Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.

Step 6

Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.

Step 7

Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.