If you’re searching for a cookie that perfectly marries rich chocolate with refreshing peppermint, look no further than this Double Chocolate Peppermint Cookies Recipe. Imagine biting into a soft, fudgy cookie that’s bursting with deep cocoa flavor, studded with melty chocolate chips and chunks, and finished off with a delightful crunch and cool note from crushed peppermint candies. This recipe transforms simple ingredients into an irresistible holiday treat or year-round indulgence that’s sure to become a family favorite.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential for achieving the perfect balance of rich chocolate and festive peppermint in your cookies. Each one plays a key role, whether it’s adding flavor, texture, or that wonderful melt-in-your-mouth softness.
- Unsalted butter (1 cup): Softened to room temperature for creamy cookie dough and tender crumb.
- Granulated sugar (1 cup): Adds sweetness and helps cookies crisp slightly on the edges.
- Light brown sugar (1/2 cup): Packed to bring subtle molasses notes and moistness.
- Eggs (2 large): Bind ingredients together and add richness.
- Pure vanilla extract (2 teaspoons): Enhances the chocolate and peppermint flavors.
- All-purpose flour (1 1/4 cups): The base for structure and chewiness.
- Unsweetened cocoa powder (3/4 cup): Brings the deep chocolate foundation for the cookies.
- Baking soda (1 teaspoon): Helps cookies rise and develop a soft texture.
- Salt (1/2 teaspoon): Balances sweetness and intensifies chocolate taste.
- Semi-sweet chocolate chips (1 cup): Melty pockets of classic chocolate goodness.
- Dark chocolate chunks (1/2 cup): Offers richer flavor and chunky texture contrast.
- Crushed peppermint candies (3/4 cup): Adds vibrant color and that signature peppermint crunch.
- Peppermint extract (1/2 teaspoon, optional): For an extra boost of minty freshness.
How to Make Double Chocolate Peppermint Cookies Recipe
Step 1: Cream Together the Sugars and Butter
Start by beating the softened unsalted butter with both granulated and light brown sugars until your mixture becomes light and fluffy. This step introduces air, which is the secret to achieving cookies that are tender yet nicely textured.
Step 2: Add Eggs and Extracts
Next, incorporate the eggs one at a time, mixing thoroughly after each addition so the dough emulsifies properly. Stir in the vanilla extract and peppermint extract if you’re using it; these extracts will elevate the cookie’s flavor to the next level.
Step 3: Whisk Dry Ingredients Together
In a separate bowl, carefully whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking ensures even distribution, preventing clumps and creating a smooth, chocolaty dough base.
Step 4: Combine Wet and Dry Mixtures
Gradually add your dry ingredients into the wet mixture, stirring gently just until everything comes together. Be careful not to overmix or the cookies can turn out tough instead of soft and chewy.
Step 5: Fold in Chocolate and Peppermint
Now for the fun part — folding in the semi-sweet chocolate chips, dark chocolate chunks, and crushed peppermint candies. This combo adds bursts of melted chocolate and refreshing peppermint with every bite.
Step 6: Chill the Dough
Pop your dough into the fridge for about 30 minutes. Chilling thickens the dough which helps your cookies hold their shape during baking and achieves a delightfully chewy texture.
Step 7: Prepare to Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
Step 8: Scoop and Decorate
Use a spoon or cookie scoop to drop dollops of dough onto the baking sheet, leaving enough space between each. Press some extra chocolate chips and crushed peppermint atop each mound for a visually impressive and flavorful finish.
Step 9: Bake Until Just Set
Bake your cookies for 9 to 11 minutes. You want the edges to be set while the centers remain soft for that perfect melt-in-your-mouth experience.
Step 10: Cool and Enjoy
Allow your cookies to cool on the baking sheets for 5 minutes to firm up slightly before moving them to a wire rack. This step helps them finish setting without getting too hard.
How to Serve Double Chocolate Peppermint Cookies Recipe
Garnishes
For a festive touch, sprinkle a few crushed peppermint candies or a light dusting of powdered sugar over your cookies just before serving. This adds a pop of color and an inviting sparkle that’s sure to catch everyone’s eye.
Side Dishes
These cookies pair wonderfully with a glass of cold milk or a steaming cup of hot cocoa. For adults, consider serving alongside peppermint mocha coffee or a warm spiced wine to complement the chocolate and peppermint notes.
Creative Ways to Present
Arrange the cookies on a decorative holiday platter layered with pine branches or wrapped candy canes. Alternatively, package them in clear cellophane bags tied with festive ribbons for charming homemade gifts that spread joy.
Make Ahead and Storage
Storing Leftovers
Store your leftover Double Chocolate Peppermint Cookies in an airtight container at room temperature for up to one week. Adding a slice of bread inside the container helps keep the cookies soft by maintaining moisture.
Freezing
You can freeze baked cookies or dough balls. For baked cookies, layer them with parchment paper in a freezer-safe container. For dough, scoop it into balls and freeze on a tray before transferring to a bag. Thaw dough in the refrigerator overnight before baking.
Reheating
Warm frozen or leftover cookies in the microwave for 15 to 20 seconds to restore a freshly baked softness. Alternatively, a few minutes in a preheated 300°F oven will bring back their just-out-of-the-oven charm.
FAQs
Can I omit the peppermint extract?
Absolutely! The crushed peppermint candies provide plenty of minty flavor, so the extract is optional depending on how strong you want that peppermint kick.
What if I don’t have dark chocolate chunks?
Use additional semi-sweet chocolate chips or chop up dark chocolate bars into chunks of similar size. Any quality chocolate will work and personalize the cookies.
How thick will the cookies be if I skip chilling the dough?
Without chilling, your cookies may spread out more and be thinner, resulting in a crisper texture. Chilling helps keep them thick and chewy.
Can I make these cookies vegan?
With a few swaps like vegan butter, flax eggs, and dairy-free chocolate chips, you can create a delicious vegan version while still capturing that iconic Double Chocolate Peppermint Cookies Recipe taste.
How long do these cookies last?
Stored properly in an airtight container, these cookies stay fresh for about one week at room temperature or can be frozen for up to three months.
Final Thoughts
This Double Chocolate Peppermint Cookies Recipe is one you’ll reach for again and again whenever you crave a heavenly chocolate treat with a festive twist. It’s simple enough for weeknight baking but special enough to share with loved ones during the holidays or any time. Give it a try and watch how these decadent, minty delights bring smiles around your kitchen table.
Print
Double Chocolate Peppermint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Double Chocolate Peppermint Cookies, a festive treat combining rich cocoa and semi-sweet chocolate with the refreshing crunch of crushed peppermint candies. Perfectly soft in the center with a slightly crisp edge, these cookies are easy to make and ideal for holiday celebrations or any time you crave a chocolatey, minty indulgence.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon peppermint extract (optional)
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
- 3/4 cup crushed peppermint candies or candy canes
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, indicating air has been incorporated for a tender cookie.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in pure vanilla extract and peppermint extract if using, to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, evenly distributing the leavening agent and salt.
- Mix Dry into Wet: Gradually add the dry flour mixture into the wet ingredients, mixing gently just until combined to avoid overworking the dough and ensuring soft cookies.
- Fold in Chocolate and Peppermint: Carefully fold the semi-sweet chocolate chips, dark chocolate chunks, and crushed peppermint candies into the dough for bursts of chocolate and mint in every bite.
- Chill Dough: Cover and chill the dough for 30 minutes to help the cookies hold their shape and achieve a thicker texture when baked.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Scoop and Garnish Dough: Scoop dough onto the prepared baking sheets, spacing them adequately. Press extra chocolate chips and crushed peppermint candies on top of each dough ball for an attractive finish and extra flavor.
- Bake the Cookies: Bake for 9 to 11 minutes, or until the edges are set but the centers remain soft, ensuring a chewy, melt-in-your-mouth texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- For thicker cookies, do not skip chilling the dough; it helps prevent spreading during baking.
- Use real peppermint extract for best authentic flavor, but it can be omitted if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Crush candy canes using a heavy rolling pin or place them in a sealed bag and gently tap with a hammer for best texture.
- Adjust mix-ins based on preference; white chocolate chips or nuts can be substituted or added.
