• ¾ cup Dierbergs All Purpose Flour
• ⅓ cup Essential Everyday Baking Cocoa Powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 stick Dierbergs Unsalted Butter
• 1⅓ cups Dierbergs Milk Chocolate Chips
• 2 Dierbergs Eggs, at room temperature
• ¾ cup Dierbergs Light Brown Sugar
• ⅓ cup Dierbergs Granulated Sugar
• 2 teaspoons Essential Everyday Pure Vanilla Extract
• 1 teaspoon peppermint extract
• ⅓ cup candy canes, crushed

Preheat oven to 350°F. Line two large cookie sheets with parchment paper.

 

Combine Dierbergs All Purpose Flour, Essential Everyday Baking Cocoa Powder, baking powder, and salt in a large bowl. Set aside.

 

In a microwave safe bowl, melt Dierbergs Unsalted Butter and Dierbergs Milk Chocolate Chips. Stir well and set aside.

 

Add Dierbergs Eggs, Dierbergs Light Brown Sugar, and Dierbergs Granulated Sugar to a stand mixer fitted with the whisk attachment. Beat for medium speed for 4-5 minutes, until fully combined and fluffy.

 

Add the chocolate and butter mixture, Essential Everyday Pure Vanilla Extract, and peppermint extract to the egg mixture and mix on low until combined.

 

Turn mixer off. Slowly fold in the dry ingredients, mixing until just combined.

 

Use a cookie scoop or spoon to scoop 2 tablespoons of dough on the prepared cookie sheets. Bake for 10 minutes, until the edges are set and the tops are shiny.

 

Remove cookies from oven and top with crushed candy canes. Let cookies cool, then serve.

 

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

 

Makes 2 dozen cookies