Easy Peppermint Chocolate Cookies are perfect for the Christmas holiday, made with cocoa powder, chocolate chips, peppermint extract, and crushed peppermint candies, ready in less than 50 minutes!
Preheat oven to 350°F and line a cookie sheet with parchment paper.
In a stand mixer on low speed, cream together butter, shortening, and white sugar. Then add brown sugar, peppermint extract, and vanilla extract.
Still on low speed, add eggs one at a time, only beating until eggs are just mixed in. Be careful not to over-mix.
In a separate bowl, whisk together dry ingredients (except chocolate chips). With mixing speed on low-medium, add dry ingredients until just combined. Stop the mixer and use a spatula to scrape the sides of the bowl, then mix again for a few seconds to combine everything.
Fold in chocolate chips with a spatula. Cover the bowl and refrigerate for at least 30 minutes, giving the butter in the dough a chance to get cold.
Use a cookie scoop to make 1-2 inch balls of dough and place onto prepared baking sheet. Leave a few inches of space between each ball. Bake for 10-12 minutes, or until cookies begin to look firm around the edges.
Once the cookies are out of the oven, sprinkle the peppermint candy pieces on the top decoratively.
Notes
Click on the time in the instructions to start a timer!StorageLet the cookies completely cool, then store at room temperature in an airtight container for 1-2 weeks. Store cookies in the refrigerator for up to 2 months. Freeze in an airtight container for about 6 months. Cooking Tips
Measurements are important for cookie recipes. Make sure you level off your measuring cups, or weigh the ingredients to be more exact.
A cookie scoop with make sure that each cookie is the same size, so they'll cook at the same time.
Use parchment paper or a silicone baking mat to line the cookie sheet, so cookies are easier to transfer to a cooling rack later.