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Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies for Festive Joy

Delight in these Double Chocolate Peppermint Cookies, a crowd-pleaser combining rich cocoa and refreshing peppermint, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Softened
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 2 large Eggs Can substitute with flax egg for vegan option
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Peppermint Extract Essential for flavor
  • 2 cups All-Purpose Flour Can use gluten-free flour
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda Ensure freshness
  • 1 teaspoon Baking Powder Ensure freshness
  • 1/2 teaspoon Salt
For the Mix-ins
  • 1 cup Semi-sweet Chocolate Chips Can substitute with dark or milk chocolate chips
  • 1/2 cup Crushed Peppermint Candies Can substitute with crushed Oreo

Equipment

  • Mixing bowl
  • Electric mixer
  • Cookie Scoop
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions for Double Chocolate Peppermint Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Combine softened unsalted butter, granulated sugar, and light brown sugar in a large mixing bowl. Beat on medium speed for 2-3 minutes until light and fluffy.
  3. Beat in the eggs one at a time, then mix in both vanilla and peppermint extracts until well combined.
  4. In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Gradually add to the wet ingredients.
  5. Gently fold in semi-sweet chocolate chips and crushed peppermint candies until evenly distributed.
  6. Scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 9-11 minutes until edges are set but centers appear soft.
  8. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For thicker cookies, refrigerate the dough for 30 minutes before baking.

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