I don’t know about the rest of y’all, but just looking at that headline makes my mouth water! I love peppermint in literally everything, but add chocolate to the mix and I will have to restrain myself from hugging the life out of you! (Don’t worry, I don’t squeeze that tight …)
I don’t remember when I got this recipe or where from, but it’s one of my favorite cookie recipes ever! Incidentally, though, the dough is better than the finished product! Especially if you eat it chilled … but the cookies are best when they’re warm from the oven.
I lowered the sugar amount and swapped out half the sugar with honey instead, and I think you could do either sugar or honey, whatever ratio you like!
Here’s the recipe!
- 1/2 cup butter
- 1/2 cup honey (or coconut sugar, or a mix of both … )
- 1 egg
- a few drops of peppermint essential oil, OR 1/4 tsp peppermint extract.
- 1 and 1/4 cup flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp. salt
- Cream butter and honey (or sugar, if you decided to use it.)
- Add egg and peppermint with electric mixer, and beat until fluffy.
- Add salt, baking soda, baking powder, cocoa powder, and flour to the wet bowl, and in that order for the easiest mixing.
- Chill in the freezer for 10-15 minutes.
- Form into balls and bake at 350 degrees Fahrenheit for about 12 minutes. (These cookies are really easy to burn because of their dark color, so be sure to feel them while baking to make sure they’re not getting too hard. You can make them crispy or soft, but my family prefers soft.)
- I find this recipe can be a little dry, so you could try adding an extra egg and using entirely honey to moisten it up a a bit, and/or baking it for a slightly shorter time.
- Using peppermint essential oil results in a sharp and clear taste, so add a drop at a time! Too much peppermint can wreck a whole batch of cookies …
As always y’all, stay awesome!!