A long weekend is the perfect excuse for baking. Double Chocolate Peppermint Cookies hit the spot. Chocolate and peppermint are a classic combo. Like peas and carrots. Except not vegetables… and lots of chocolate. Ok.. you know what I mean!
It was also a good reason to get dirty in the kitchen with my son. He loves to create things and cooking and doing more in the kitchen is something he enjoys. For me, it is an excuse to teach him about measurement, directions and learning how to prep. One thing I told him is how baking has to be exact. Exact measurement and ingredients in order for the recipe to come out right. Cooking is quite different. I explained how people change and improvise on recipes and directions slightly in order to change the dish or make it more appealing to one’s taste. A new distinction he never had thought about before. After he got more experience using the mixer, I offered to take over as his arm was starting to hurt. Yes, baking is a lot of work son! 🙂
Double Chocolate Peppermint Cookies
- 1 stick of unsalted butter
- 1 egg
- 3/4 tsp. peppermint oil extract
- 3/4 cup brown sugar
- 3/4 cup cocoa
- 3/4 cup all-purpose flour
- 3/4 chocolate chips. ( we used mini ones)
- 1/4 tsp. salt
- 1/2 tsp. baking soda
Pre-heat over to 375 degrees. Grease 2 cookie sheets.
In one bowl, cream together brown sugar, peppermint and butter with electric mix. Once combined add egg and mix again. Set aside. In separate bowl combine flour, cocoa, baking soda, salt. Break up any lumps with your hand. Slowly add dry mixture to wet and mix with electric mixer stopping to scrap sides. Once well incorporated, stir in chocolate chips. Evenly spoon small balls of cookie dough on cookie sheets keeping them an inch and half apart so they have room to spread a bit. Bake for 10-12 minutes.
Serve warm and hey… a nice glass of milk goes a LONG way.