Peppermint cookies



For the cookies

  • 62.5 g Butter or baking spread
  • 100 g Caster sugar
  • 1 small Egg
  • 1/2 tsp Peppermint extract
  • 80 g Plain flour
  • 70 g Cocoa powder
  • 1/2 tsp Baking powder
  • 40 g Chocolate chips

For decoration

  • Dark chocolate melted
  • 3 Candy canes crushed


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. Mix the butter and caster sugar together with a spoon in a large bowl until smooth and fluffy

  3. Add the egg and peppermint extract, and mix them in

  4. Mix in the plain flour, cocoa powder and baking powder

  5. Fold in the chocolate chips

  6. Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread

  7. Bake the cookies for 12-14 minutes, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  8. Once the cookies are fully cool, lay out a piece of baking paper on the worktop. Dip half of each cookie into the melted dark chocolate and place on the baking paper

  9. Sprinkle some crushed candy cane on the chocolate while it is still wet so it sticks, then leave the chocolate to set

  10. Store in an airtight container and eat within 3 days. They also be frozen


Recipe from:




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