I adore peppermint, especially peppermint and chocolate. I’m having a hard time coming up with my Christmas party dessert menu because I want chocolate peppermint cheesecake, chocolate peppermint mousse, chocolate peppermint cupcakes, and these perfect peppermint fudge cookies.
This recipe turns out perfectly every time. It should be noted that I have a convection oven so don’t be thrown if your cookies have to bake longer than mine in ANY recipe seen here on The Rose Table. Pro tip: Always, always, always check sooner than you need to and go from there. I set my timer for far shorter time than I never need it so that I never burn a thing.
These cookies are delicious on their own but would also make wonderful ice cream sandwiches because of how sturdy and soft they are. Another fun idea? Mix crushed peppermints into your favorite homemade frosting and spread between two of these babies for cookie that screams holiday cheer.
WARNING: this is the best cookie dough ever. Hopefully you’re stronger against its seductive powers than I am. I can’t tell you how many cookies this recipe makes because I’ve never not eaten a considerable amount of the dough.
1 cup butter, at room temperature
1 ½ cup sugar
2 whole eggs
1/4 teaspoon peppermint extract
2 cups flour
½ cups dark cocoa powder
1 teaspoon baking soda
¼ teaspoons salt
1 cup semi-sweet chocolate chips
1) Cream butter, sugar, eggs and peppermint extract until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Fold in chocolate chips.
2) Refrigerate dough for at least 4 hours or overnight.
3) When ready to bake, preheat oven to 350F, roll dough into one-inch balls and set on a baking sheet. Bake at 350F for 8-10 minutes. Let cool completely.
That’s it! It’s as easy as one, two, three.