Double Chocolate Peppermint Cookies

Indulge in the rich decadence of chocolate combined with the refreshing zest of peppermint in these delightful cookies, perfect for any festive occasion.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 175

Ingredients Method Notes

Ingredients

Dry Ingredients

1.5 cups all-purpose flour The foundation of your cookies, providing structure.
0.5 cups unsweetened cocoa powder For that rich, chocolaty flavor.
0.5 teaspoon baking soda Promotes rising.
0.25 teaspoon salt Enhances sweetness and flavor balance.

Wet Ingredients

0.5 cups unsalted butter, softened Adds richness and a melt-in-your-mouth texture.
0.75 cups granulated sugar Sweetens and provides crispness.
0.25 cups packed brown sugar Adds moisture and caramel notes.
1 large egg Binds the ingredients together.
1 teaspoon vanilla extract A warm complement to chocolate.
0.5 teaspoon peppermint extract Defines the cookie's festive character.

Chocolate and Peppermint

1 cup semi-sweet chocolate chips More chocolate makes everything better!
0.5 cups crushed peppermint candies or candy canes Adds crunch and vibrant flavor.
0.25 cups white chocolate chips Optional, for drizzling.
0.25 cups crushed peppermint candies Optional, for garnish.

Method

Preparation

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Beat in the egg, vanilla extract, and peppermint extract until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the chocolate chips and crushed peppermint candies.

Baking

Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly press down on each dough ball to flatten them slightly.
Bake for 8-10 minutes or until the edges are set and centers appear soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks.
If using white chocolate chips, melt them and drizzle over cooled cookies. Sprinkle with extra crushed peppermint candies.

Notes

Chilling the dough for 30 minutes before baking enhances flavors. Experiment with different types of chocolate chips or mix-ins like nuts or dried fruit.