Peppermint Chocolate Cookies

🥘 Ingredients

• Peppermint Buttercream
  1
• all-purpose flour
  1.66 c
• baking soda
  1 tsp
• bittersweet chocolate
  4 oz
• brown sugar
  1/2 c
• eggs
  2
• granulated sugar
  1/2 c
• instant espresso coffee powder
  1/2 tsp
• peppermint candies (optional)
• peppermint extract
  1/2 tsp
• salt
  1/4 tsp
• unsalted butter
  1/2 c
• unsweetened cocoa powder
  1/3 c
• vanilla
  1 tsp

🍳 Cookware

• large bowl
• parchment
• cookie sheets
• wire racks

1. 1

   Preheat oven to 375°F.
2. 2

   In a large bowl , beat granulated sugar , brown sugar , and unsalted butter on medium for ⏱️ 2 minutes , scraping bowl occasionally.

   granulated sugar: 1/2 c, brown sugar: 1/2 c, unsalted butter: 1/2 c
3. 3

   Beat in eggs , vanilla , peppermint extract , and instant espresso coffee powder until combined.

   eggs: 2, vanilla: 1 tsp, peppermint extract: 1/2 tsp, instant espresso coffee powder: 1/2 tsp
4. 4

   Beat in unsweetened cocoa powder , baking soda , and salt until combined.

   unsweetened cocoa powder: 1/3 c, baking soda: 1 tsp, salt: 1/4 tsp
5. 5

   Beat in all-purpose flour . Stir in chopped bittersweet chocolate .

   all-purpose flour: 1.66 c, bittersweet chocolate: 4 oz
6. 6

   Drop dough by 1/4 cup portions 3 inches a part on parchment lined cookie sheets . Flatten mounds slightly. Bake ⏱️ 7 minutes . Remove cookie sheets and firmly tap three times on counter. Return to oven and bake ⏱️ 2 minutes more or until centers appear set. Repeat tapping. Let cool ⏱️ 2 minutes on cookie sheets. Remove; cool completely on wire racks .
7. 7

   Spread cooled cookies with Peppermint Buttercream . If you like, sprinkle with crushed peppermint candies (optional) .

   Peppermint Buttercream: 1, peppermint candies (optional)