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Peppermint Dark Chocolate Chunk Sugar Cookies
Peppermint Dark Chocolate Chunk Sugar Cookies are sweet, peppermint-flavored sugar cookies loaded with candy cane bits and chunks of dark chocolate.
Ingredients
6 candy canes – we chose red, green and white striped candy canes
4 ounces (4 squares) dark/bittersweet baking chocolate (we used Ghiardelli’s 60% Cacao)
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
Pinch of salt
1/2 cup (1 stick, 8 tablespoons) unsalted butter, softened to room temperature
1/2 cup oil (vegetable or canola)
1/2 cup granulated sugar
1/2 cup confectioner’s sugar
1 egg, at room temperature
1 teaspoon peppermint extract
1/4 teaspoon vanilla extract
Instructions
- Break the candy canes into four pieces and place in a zipper seal bag, squeezing out as much air as possible. Using a rolling pin or heavy meat tenderizer, gently hit the candy canes to break into small pieces, but avoid completely shattering the candy canes if possible. Set aside.
- With a sharp knife, chop the dark chocolate into ½ inch chunks. Set aside.
- In a bowl, whisk together flour, baking soda, cream of tartar, and a pinch of salt. Set aside.
- In a mixing bowl, beat butter on high speed until light and fluffy. Add oil and both sugars and beat to mix well. Scrape sides of the bowl, then add the egg, peppermint and vanilla extracts. Stir on low speed until well combined, scraping the bowl as needed.
- Add half of the flour mixture to the mixing bowl, then mix on low speed just until combined. Add the other half of the flour mixture plus the candy cane pieces and chocolate chunks, and on low speed, mix again just until combined. Avoid over mixing.
- Cover and chill the cookie dough for at least an hour, or overnight.
- When ready to bake, preheat oven to 375 degrees F. Position the baking rack in the upper third of the oven.
- Place one baking sheet on top of another, then line the top pan with a sheet of parchment paper. Use a cookie scoop (this one is approximately 1.5 tablespoons) and place six scoops of cookie dough on the baking sheet.
- Bake for 10 to 12 minutes – turning halfway through the baking time – until the edges of the cookies are very lightly golden brown. Remove from the oven and cool on the baking sheet for 2 to 3 minutes, then remove the cookies to a wire rack to finish cooling completely.
- Repeat this process until you have baked all 18 cookies (three batches).
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