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
Scale
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.
