Chocolate Peppermint Crunch Cookies

All I want for Christmas is…Nick Carter. Ok fine, something more realistic? I’ll settle for some gooey chocolate peppermint crunch cookies then. It’s Christmas Eve eve, so naturally I’ve been baking up quite a storm. Chocolate and peppermint go hand in hand during the holidays, kind of like how Nick and I go hand in hand but that’s another story. I whipped up the ultimate chocolate peppermint cookies, and cannot stop stuffing my face with them. Soft and chewy, each bite is filled with the richness of dark chocolate intertwined with the crunchiness of peppermint pieces, and candy candy pieces. These are the perfect holiday cookies to snuggle up with on Christmas morning, with a cup of coffee, tea, or even some hot chocolate. Christmas coziness.

Chocolate Peppermint Crunch Cookies (makes 3 dozen)

Slightly modified from this recipe here.

Ingredients:

-       2 ½ cups whole wheat pastry flour

-       1 tsp baking soda

-       ½ tsp sea salt

-       ¾ cup Dutch processed cocoa

-       1 cup unsalted butter, at room temperature

-       2 cups coconut sugar

-       2 large eggs, at room temperature

-       1 tsp vanilla extract

-       ½ tsp peppermint extract

-       1 cup dark chocolate or bittersweet chocolate chips (I used Ghirardelli)

-       1 cup crushed Ghirardelli peppermint bark

-       ½ cup crushed candy canes

Directions:

1. Preheat the over to 350F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk flour, baking soda, salt, and cocoa together. Set aside.
3. Using a mixer, cream the butter and sugar together until smooth. Add the eggs, one at a time and beat together. Add the vanilla and peppermint extract and mix until just combined. 
4. Gradually add the flour mixture in and beat until just combined. Do not over mix. Stir in the chocolate chips and peppermint bark pieces. 
5. Place the crushed candy canes in a small bowl. If you don't have crushed candy canes, place 6 or 7 candy canes on a cutting board, wrap them in plastic wrap, and bang on them using a rolling pin until crushed.
6. Using a spoon or ice cream scoop, scoop a large tablespoon size dough and roll into a ball. Roll the dough in the crushed candy canes until lightly coated and place the cookies on the baking sheet, about 2 inches apart.
7. Bake the cookies for 10 minutes (do not over bake), then remove from oven and let sit on the baking sheet for 3 minutes before transferring them to a cooling rack to cool completely.

Hope everyone has a safe and Merry Christmas!