Double Chocolate Peppermint Cookies

Why Make This Recipe

Double Chocolate Peppermint Cookies are the perfect treat for those who love the rich, indulgent flavors of chocolate paired with a refreshing hint of peppermint. These cookies are delightful for holiday gatherings, cozy nights at home, or anytime you need a sweet pick-me-up. Their soft and chewy texture, combined with rich chocolate and a cool minty taste, makes them irresistible to dessert lovers. Plus, they are easy to make, so even beginner bakers can enjoy the fun of creating these delicious treats.

How to Make Double Chocolate Peppermint Cookies

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup dark chocolate chips
• 1/2 teaspoon peppermint extract

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the vanilla extract, egg, and peppermint extract.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in the dark chocolate chips.
7. Drop tablespoons of dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies can be served warm or at room temperature. For an extra special treat, you might like to pair them with a glass of cold milk, hot chocolate, or a scoop of vanilla ice cream. They also make great gifts when packed in a beautiful box or tin, perfect for sharing with family and friends during festive occasions.

How to Store Double Chocolate Peppermint Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they can last for up to three months. Thaw them at room temperature before enjoying again.

Tips to Make Double Chocolate Peppermint Cookies

• Make sure the butter is softened to room temperature for easier mixing.
• Don’t overmix the dough once you add the dry ingredients; this keeps the cookies soft.
• If you want a stronger peppermint flavor, add a little more peppermint extract to taste.
• Feel free to mix in some crushed peppermint candies for a fun crunch!

Variation

You can easily customize these cookies by adding nuts like walnuts or pecans, or by replacing the dark chocolate chips with white chocolate chips for a different flavor. For a festive touch, sprinkle crushed candy canes on top before baking.

FAQs

1. Can I use regular cocoa powder instead of unsweetened?
Yes, unsweetened cocoa powder is ideal for this recipe, but you can use regular cocoa powder if that’s what you have on hand.

2. What can I use instead of peppermint extract?
If you don’t have peppermint extract, you can substitute with vanilla extract for a more traditional chocolate flavor or leave it out entirely.

3. How can I tell when the cookies are done?
The cookies are done when the edges are set, and the centers look slightly soft. They will continue to harden as they cool on the baking sheet.

Double Chocolate Peppermint Cookies

Delightful cookies combining rich chocolate flavors with a refreshing hint of peppermint, perfect for holiday gatherings or cozy nights at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened Make sure it is at room temperature.
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 teaspoon peppermint extract Add more for a stronger flavor if desired.

Mix-ins

• 1 cup dark chocolate chips

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the vanilla extract, egg, and peppermint extract.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in the dark chocolate chips.

Baking

1. Drop tablespoons of dough onto a baking sheet lined with parchment paper.
2. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
3. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.