Chocolate Peppermint Cookies

5 from 10 votes

These Chocolate Peppermint Cookie Stars are a festive cookie for the holidays! Chocolate Peppermint Cookies are an easy cutout cookie! The dough is wonderful to work with!

Course Cookies

Cuisine American

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings cookies

Calories 38kcal

Author Beth Neels

Cost $5

Equipment

Ingredients

For Dough

1 cup butter, softened
1 1/2 cups Sugar
2 large eggs
1 tsp pure vanilla extract
3 cups all-purpose flour
2/3 cup Cocoa powder
1/2 tsp baking powder
1/4 tsp Salt

For Decoration

20-25 mini candy canes
2 boxes Baker's Chocolate, semisweet 8oz. total

US Customary - Metric

Instructions

Measure dry ingredients in a separate bowl and whisk to combine.
Cream butter and sugar, until light and fluffy.
Add eggs and vanilla. Mix well.
Add dry ingredients to wet ingredients, scraping bowl to clean.
Wrap dough in waxed paper and chill for at least a few hours, or overnight.
Preheat oven to 350°F. Roll portions of dough on a lightly floured surface sandwiched in waxed paper, to 1/4" thickness.
Cut out desired shapes with 3" cutters.
Place cookies on ungreased cookie sheet, 1" apart. Bake 10-12 minutes, until set. Cool on wire racks.

For Decorating

Crush candy canes in plastic bag in varying sized pieces.
Drizzle chocolate in a zigzag fashion. Sprinkle with crushed candy canes.
Drizzle remaining chocolate on top of candy canes.
Can be stored in air tight container, between waxed paper, in freezer for up to a month.

Video

Notes

Dough is very short. It is best to loosen the rolled dough from both pieces of waxed paper. To do this, carefully lift the waxed paper from the top of the dough. Then add the top back on and carefully flip the dough over, so that the bottom is now the top. Now just pull the waxed paper off of the top. Now cut out shapes, pick them up with a cookie spatula and lay on cookie sheet.

General Baking Tips:

Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.

Always measure liquid ingredients with liquid measuring cup

Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.

Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.

Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition