Chocolate and peppermint are a winning combination when it comes to desserts. These cookies have deep, rich chocolate flavor from cocoa powder and semi-sweet chocolate, as well as cool peppermint flavor from McCormick® Pure Peppermint Extract.
20m
PREP TIME
8m
COOK TIME
210
CALORIES
10
INGREDIENTS
Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews
Chocolate and peppermint are a winning combination when it comes to desserts. These cookies have deep, rich chocolate flavor from cocoa powder and semi-sweet chocolate, as well as cool peppermint flavor from McCormick® Pure Peppermint Extract.
20m
PREP TIME
8m
COOK TIME
210
CALORIES
10
INGREDIENTS
Ingredients 24 Servings
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 eggs
- 1 teaspoon McCormick® Pure Peppermint Extract
- 6 ounces semi-sweet baking chocolate, coarsely chopped
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate.
- 2 Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
- 3 Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
Be a Flavor Maker!
Meet your new culinary sidekick. Find new recipes, plan your meals, build your digital pantry, and more!
Ingredients 24 Servings
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 eggs
- 1 teaspoon McCormick® Pure Peppermint Extract
- 6 ounces semi-sweet baking chocolate, coarsely chopped
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate.
- 2 Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
- 3 Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
Oven Roasted Honey Bourbon Pork & Butternut Squash
![oven roasted honey bourbon pork and butternut squash]( "oven roasted honey bourbon pork and butternut squash")
Oven Roasted Honey Bourbon Pork & Butternut Squash
Purple Potato Salad with Dilled Fennel Vinaigrette
![Purple Potato Salad with Dilled Fennelinaigrette]( "Purple Potato Salad with Dilled Fennelinaigrette")
Purple Potato Salad with Dilled Fennel Vinaigrette
Beverages
Chipotle and Roasted Garlic Shrimp and Watermelon Kabobs
![Hot Pepper blackened Shrimp and Watermelon Kabobs]( "Hot Pepper blackened Shrimp and Watermelon Kabobs")
