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Double Chocolate Peppermint Cookies

Delightful cookies combining rich chocolate and invigorating peppermint, perfect for the holidays.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Provides the perfect base for your cookies.
  • 0.5 cups unsweetened cocoa powder Adds a deep chocolate flavor.
  • 0.5 tsp baking soda Helps cookies rise and stay fluffy.
  • 0.25 tsp salt Enhances all the flavors beautifully.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Adds richness and moisture.
  • 0.75 cups granulated sugar For necessary sweetness.
  • 0.25 cups packed brown sugar Adds depth and moisture.
  • 1 large egg Binds the ingredients together.
  • 1 tsp vanilla extract Enhances flavor.
  • 0.5 tsp peppermint extract For a festive flavor kick.
Add-ins
  • 1 cup semi-sweet chocolate chips More chocolate is always a good idea!
  • 0.5 cups crushed peppermint candies or candy canes Adds crunch and holiday twist!
  • 0.25 cups white chocolate chips (optional, for drizzling) For a beautiful finishing touch.
  • 0.25 cups crushed peppermint candies (optional, for garnish) To make your cookies pop visually!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, cream softened unsalted butter with granulated sugar and brown sugar using an electric mixer for about 3-4 minutes.
Mixing
  1. Beat in egg, vanilla extract, and peppermint extract into the creamed mixture until well combined.
  2. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  3. Fold in semi-sweet chocolate chips and crushed peppermint candies until well incorporated.
Baking
  1. Scoop rounded balls of dough onto prepared baking sheets and flatten slightly.
  2. Bake for 8-10 minutes or until the edges are set. Centers may look slightly under-baked.
  3. Allow cookies to cool for 5 minutes on baking sheet before transferring to wire racks.
Finishing Touches
  1. Melt white chocolate (if using) and drizzle over cooled cookies, then sprinkle with extra crushed peppermint candies.
  2. Serve and enjoy your delightful cookies!

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Store in an airtight container for freshness. Freeze cookies for up to three months.