Chocolate Chocolate Candy Cane Crunch Cookies

By srumbel

There’s just something about peppermint and chocolate that are so perfect for Christmas. Kind of like peanut butter and jelly. They just go together like magic. I won’t apologize for all of the peppermint recipes you’ll see this month, because it’s just too good of a combo to pass up this month! Sit back, get in the kitchen and bake some amazing cookies!
from picky-palate.com

Ingredients

• 1 stick unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 10 drops peppermint oil or 2 teaspoons peppermint extract
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups Gold Medal all purpose flour
• 1/2 cup cocoa powder (I used Hershey’s 100% Dark Chocolate, unsweetened)
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup mini chocolate chips
• 1/2 cup crushed candy cane pieces
• 1/2 cup melted white chocolate

Preparation

Step 1

Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
In a large mixing bowl or stand mixer, beat the butter and sugars until well combined. Add peppermint oil or extract, eggs and vanilla mixing to combine. Add flour, cocoa powder, baking soda and salt, mixing to combine. Stir in chocolate chips and candy cane pieces.
With medium cookie scoop, place dough 1 inch apart. Bake for 10-12 minutes, until baked through. Let cool for 15 minutes before transferring to cooling rack. Drizzle white chocolate over each cookie if desired.
Makes 2 dozen cookies