Dark Chocolate Peppermint Sprinkle Cookies

Adding peppermint to any dessert can make it a Christmas dessert. This is my dark chocolate chip cookie recipe and the only thing I changed was adding peppermint to the top. Hence, "peppermint sprinkle" cookies. :) I am also super annal about how dark my chocolate is, so if you prefer a more milky chocolate, you can always adjust the type of cocoa or chocolate chips you use.

INGREDIENTS:

1/2 cup unsalted butter (1 stick) *If you use salted butter, adjust the salt below from 1/4 to 1/8 tsp)

1/2 cup granulated sugar

1/2 cup light or dark brown sugar

1 large egg, room temp.

1 tsp pure vanilla extract

1 cup all-purpose flour

1/2 heaping cup or cocoa powder (I use Cacao Barry 100% Cocoa, but Hersey's cocoa powder or Hersey's dark will also work)

1 tsp baking soda

1/4 tsp salt

1 TBSP milk (any kind, can be non-dairy)

1 1/4 cup dark chocolate chips (I use either semi-sweet or 60% cocoa)

2-4 peppermint candy canes

DIRECTIONS:

Essentially: Mix wet and dry ingredients separately.

1. Preheat oven to 350 F

2. In a stand-up mixer, beat butter and sugars until smooth.

3. Beat in egg, then vanilla.

4. In a separate bowl, combine flour, soda, salt, and cocoa.

5. Alternatively add the dry ingredients and milk to the wet ingredients.

6. Beat on medium-high until incorporated. Remember to scrape down the sides.

7. Add chocolate chips and mix until incorporated. (Only takes about three spins.)

8. Place dough in the fridge for 2-3 hours.

9. Pull the chilled dough from the fridge and roll into balls. Place on non-stick cookie sheet and press dough down slightly so the top is flat.

10. Crush the candy canes in a mini food processor or if you don't have a food processor, put them in a ziplock bag and crush with a rolling pin until fine bits. Next, sprinkle the candy cane bits on top of each cookie.

11. Bake for 8-10 minutes (8 for smaller cookies, 10 more larger ones). Cookies will look a little doughy but take them out of the oven anyway and leave them on the hot cookie sheet for another five minutes before moving them to a cooling rake. *I like to transport these cookies to a strip of parchment paper instead of cooling rack because of their soft texture. They will keep their form better on the parchment.

12. Merry Christmas and Enjoy!

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