HOT CHOCOLATE PEPPERMINT COOKIES
- 275g unsalted butter, softened (1¼ cups)
- 220g brown sugar (1 cup)
- 220g caster (superfine) sugar (1 cup)
- 2 eggs
- 2 tsp vanilla extract
- 300g flour (2 cups)
- 95g cocoa (3/4 cup)
- 1 tsp baking powder
- 1 tsp sea salt
- 200g chocolate chips (1 cup)
- 3 peppermint crisp bars (or similar), finely chopped
- Preheat the oven to 180 C (350 F) and line three trays with baking paper.
- Cream the butter and both sugars using a stand mixer fitted with paddle attachment until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Add the flour, cocoa, baking powder and sea salt and fold in by hand using a rubber spatula. Stir through the chocolate chips.
- Use a medium cookie scoop to drop rounds of dough onto the prepared trays.
- Top each cookie with some of the chopped peppermint crisp. Reserve some for later.
- Bake for 8 - 10 minutes, until puffed and just set. Top with remaining peppermint crisp while the cookies are still hot.
- Allow to cool on trays. Makes 26 - 28 cookies.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/12/16/hot-chocolate-peppermint-cookies/
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