Ingredients
Equipment
Method
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- Cream the butter and granulated sugar together in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and peppermint extract.
- Gradually mix the dry ingredients into the wet ingredients until a thick dough forms.
- Cover and refrigerate the dough for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll tablespoon-sized dough portions into balls, then coat in powdered sugar and crushed peppermint candies.
- Place cookies on the baking sheet about 2 inches apart.
- Bake for 10–12 minutes until cracked on top and set around the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a stronger peppermint flavor, slightly increase the peppermint extract, but use sparingly as it can be overpowering.
