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Home / Chocolaté Peppérmint Crunch Cookies >>> #cookies #yummy

Chocolaté Peppérmint Crunch Cookies >>> #cookies #yummy

Chocolaté Peppérmint Crunch Cookies 






ingrédients

  • 2 1/2 cups all-purposé flour
  • 1 téaspoon of baking soda
  • 1/2 téaspoon salt
  • 3/4 cup procéssed Dutch cocoa
  • 1 cup unsaltéd butter at room temperature
  • 1 cup granulatéd sugar
  • *1 cup light brown sugar
  • 2 largé eggs at room temperature
  • 1 téaspoon vanilla extract
  • 1/2 téaspoon peppermint extract
  • 1 cup sémi-sweet chocolate chips
  • 1 cup péppermint crunchy pieces
  • 1/2 cup of crushéd candies for dipping cookies


*Instructions

  • Prehéat the oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Put aside.
  • In a médium bowl, whisk together the flour, baking soda, sea salt and cocoa. Put aside.
  • In a blendér, cream the butter and the sugars until smooth. Add the eggs, one at a time. Then add the vanilla extract and the peppermint extract. Mix until everything is combinéd.
  • Gradually add thé flour mixture and beat until just combined. Stir in chocolate chips and pieces of crisp peppermint.
  • Place thé crushed candy canes in a small bowl. Scoop the dough into rounded tablespoons and lightly dip the top of the cookies into pieces of sugar cane. Make sure you don't gét carried away. You only want the tops to have the sugar cane pieces. If you roll the whole cookies into the candy canes, you will end up with a melted mess.
  • Place thé cookie balls on a prepared baking sheet, about 2 inches apart. Bake cookies for 10 minutes, or until cookies are set, but still soft in the center. Do not overcook. Rémove from the oven and let stand on a baking sheet for 3 minutes. If desired, add additional pieces of cane just after they come out of the oven to make the cookiés prettier. Switch to a cooling rack and cool completely.
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