This recipe is adapted from the Bon Appétit recipe from December 2000.
Was craving something pepperminty and chocolatey. These cookies aren’t overly minty or rich, and are a soft and light.
1 cup unsalted butter
1 3/4 cups sugar
2 large eggs
1 1/4 teaspoon peppermint extract
2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat your oven to 350F
Cream butter and sugar in a large bowl until well blended and pale.
Beat in eggs and peppermint extract.
Blend in cocoa powder, flour, baking soda, baking powder and salt until fully mixed.
Roll dough into small balls and flatten slightly on the baking sheet.
Bake for 12 – 14 minutes or until the edges crisp up but the centre stays soft.
Once the cookies are out of the often but not fully cooled, you can cut them into shapes with a cookie cutter. They don’t hold the shape as perfectly as say, a sugar cookie would, but basic shapes like hearts, stars or bells would turn out just fine.