Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 miniature peppermint patties (unwrapped)
- 1/2 cup crushed candy canes (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Ensure there are no large lumps in the cocoa powder to keep the dough smooth.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer. Continue beating until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until the flour is just incorporated. Do not overmix, or the cookies will become tough. The dough should be thick and slightly sticky. Scoop about one tablespoon of dough and flatten it in your palm.
- Place one unwrapped miniature peppermint patty in the center of the flattened dough. Wrap the edges of the dough around the candy until it is completely enclosed. Roll it between your palms to form a smooth ball. Place the balls on the prepared baking sheets, spaced about 2 inches apart.
- Bake the cookies for 9 to 11 minutes. The edges should be set, but the centers may still look slightly soft. Avoid overbaking, as the cookies will firm up as they cool. Remove the sheets from the oven and immediately sprinkle the tops with crushed candy canes if desired. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 30 minutes