Chocolate Christmas Cookies
Ingredients
For the Cookies:
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups (350g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Decorations:
- Red, green, and white candy-coated chocolates (e.g., M&Ms)
- Mini peppermint candies
- Holiday sprinkles
Instructions
-
Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
-
Prepare the Dough:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
-
Shape the Cookies:
- Roll about 2 tablespoons of dough into balls and place them 2 inches apart on the prepared baking sheets.
- Using the back of a spoon or your fingers, gently press down on each dough ball to slightly flatten.
-
Bake:
- Bake in the preheated oven for 10–12 minutes. The cookies should look slightly underbaked in the center; they’ll set as they cool.
- Remove from the oven and immediately press a few candy-coated chocolates, peppermint candies, and sprinkles onto the tops of the warm cookies.
-
Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Comments