Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.75 cup (65g) Dutch-processed cocoa powder
  • 1 tsp Baking soda
  • 0.5 tsp Sea salt
  • 0.5 cup (115g) Unsalted butter, softened
  • 0.75 cup (150g) Light brown sugar, packed
  • 0.25 cup (50g) Granulated white sugar
  • 1 Large egg, room temperature
  • 1 tsp Peppermint extract
  • 1 tsp Pure vanilla extract
  • 0.5 cup (85g) White chocolate chips
  • 0.5 cup (85g) Andes mints, chopped
  • 0.25 cup (30g) Crushed candy canes

Instructions:

  1. In a large bowl, cream the softened butter with light brown sugar and granulated sugar until the mixture is pale and fluffy, approximately 3 minutes.
  2. Add the egg, peppermint extract, and vanilla extract to the butter mixture, beating until fully emulsified and smooth.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients on low speed.
  4. Fold in the white chocolate chips and chopped Andes mints by hand until evenly distributed.
  5. Cover the dough and refrigerate for at least 1 hour to prevent spreading and deepen the flavor profile.
  6. Preheat oven to 350°F (175°C). Scoop rounded 1.5-tablespoon portions onto baking sheets lined with parchment paper.
  7. Bake for 9–11 minutes until the edges are set but the centers remain soft. Immediately press crushed candy canes into the tops of the warm cookies.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.