Chocolate Peppermint Cookies

🧂 Ingredients

• ¾ cup butter

  (softened, at room temperature)
• ½ cup sugar
• ½ cup light brown sugar

  (packed)
• 1 large egg

  (at room temperature)
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon espresso powder

  (optional)
• 1½ cups all-purpose flour

  (spoon and leveled)
• ½ cup dark chocolate cocoa powder

  (sifted)
• 1½ cups dark chocolate chips
• 1 cup white baking chocolate
• 1 cup semisweet baking chocolate
• ¼ cup candy canes

  (crushed)

Instructions

• 1 Get ready by preheating your oven to 350°F (175°C).
• 2 In a mixing bowl with a hand mixer, or in the bowl of your stand mixer, cream
  together your butter, white granulated sugar, and brown sugar until nice and
  smooth.
• 3 Next, add in the room temperature egg, vanilla extract, baking soda, salt, and
  optional espresso powder and mix until everything is combined and smooth. Then,
  slowly add in the flour and cocoa powder until a soft dough forms.
• 4 Gently fold in the dark chocolate chips.
• 5 Prepare your cookies by rolling the dough into equal-sized balls and then
  placing them onto your baking sheet. Gently flatten the cookies using the bottom
  of a cup.
• 6 Bake the cookies in the oven at 350°F (175°C) for 7-9 minutes, or until they
  have puffed up and are no longer shiny.
• 7 Remove the cookies from the oven and allow them to cool completely.
• 8 While the cookies are cooling, place your white baking chocolate into a
  microwave-safe bowl and heat it in 30-second increments, stirring in between,
  until melted. Drizzle the melted white chocolate over the cookies.
• 9 Repeat this process with the semisweet baking chocolate. Drizzle it over the
  cookies and then immediately top the cookies with the crushed candy canes.
• 10 Allow the chocolate on the cookies to set completely before serving.

Nutrition Info