Ingredients:

  • 1 cup (240g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • ⅔ cup (60g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (90g) crushed peppermint candies
  • Additional crushed peppermint candies for sprinkling

Instructions:

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs, one at a time, followed by the vanilla extract until fully combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture until just combined. Fold in chocolate chips and crushed peppermint.
  6. Cover the bowl with plastic wrap and chill the dough for 30 minutes in the refrigerator.
  7. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets.
  8. Bake for 12-15 minutes or until the edges are set but the centers are still soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle additional crushed peppermint on top while still warm if desired.