Double Chocolate Peppermint Cookies Recipe

Introduction

These Irresistible Double Chocolate Peppermint Cookies combine rich cocoa and dark chocolate chips with a refreshing hint of peppermint. Perfect for the holiday season or any time you want a festive treat that’s both decadent and refreshing.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup dark chocolate chips
• ½ cup crushed peppermint candies (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or leaving them ungreased.
2. Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
3. Step 3: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla and peppermint extracts.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Step 6: Fold in the dark chocolate chips and crushed peppermint candies if using.
7. Step 7: Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10 to 12 minutes, until the cookies’ edges are set but the centers remain soft.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For an extra minty punch, add a few drops more peppermint extract but be careful not to overpower the chocolate flavor.
• Try swapping dark chocolate chips with white chocolate chips for a sweeter contrast.
• Chilling the dough for 30 minutes before baking helps prevent spreading and enhances the cookie texture.
• If peppermint candies aren’t available, crushed candy canes or peppermint bark pieces make great substitutes.

Storage

Store your cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze baked cookies for up to three months. When reheating, gently warm in the microwave for 10-15 seconds or enjoy them at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peppermint extract instead of oil?

Yes, regular peppermint extract works perfectly and is often easier to find. Just use the same amount specified in the recipe to achieve the desired flavor.

Can I make these cookies gluten-free?

To make gluten-free cookies, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure the blend contains xanthan gum or another binder for the best texture.

Double Chocolate Peppermint Cookies Recipe

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★★★★★

4.8 from 67 reviews

These Irresistible Double Chocolate Peppermint Cookies are the perfect festive treat, combining rich cocoa, smooth dark chocolate chips, and a refreshing hint of peppermint. Soft-centered with slightly crisp edges, they make an ideal holiday dessert or gift.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Add-ins

• 1 cup dark chocolate chips
• ½ cup crushed peppermint candies (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the cookies evenly.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and creamy, creating a fluffy base for your cookies.
3. Add Eggs and Extracts: Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla and peppermint extracts to infuse flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly combined for uniform texture.
5. Combine Wet and Dry Mixtures: Gradually blend the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a tender cookie.
6. Fold in Add-ins: Gently fold in the dark chocolate chips and crushed peppermint candies for bursts of chocolate and mint flavor throughout the dough.
7. Prepare Baking Sheets: Line baking sheets with parchment paper or leave them ungreased. Use a tablespoon to drop dough portions onto the sheets, spacing them about 2 inches apart to allow spreading.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers remain soft and slightly underbaked for optimal chewiness.
9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to wire racks to cool completely before serving or storing.

Notes

• Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
• For best results, chill the dough before baking to prevent excessive spreading and enhance flavor.
• Crushed peppermint candies are optional, but they add a festive crunch and extra peppermint flavor.
• Use parchment paper for easy cleanup and prevent sticking without additional greasing.

Keywords: Chocolate Peppermint, Double Chocolate Cookies, Festive Treats, Holiday Cookies, Peppermint Cookies