Double Chocolate Peppermint Cookies

Introduction

Double Chocolate Peppermint Cookies are the ultimate holiday treat, offering a perfect balance of rich, fudgy chocolate and cool, refreshing peppermint. These cookies have everything you’d want in a festive dessert—soft, chewy centers, lightly crisp edges, and bursts of flavor from dark chocolate chunks and crushed peppermint candies. They’re not only delicious but also beautiful, with a sprinkle of peppermint on top that adds a festive touch.

I love baking these cookies during the holiday season, especially on chilly evenings when the aroma of chocolate and peppermint fills the house. They’re a hit at holiday parties, a thoughtful addition to cookie platters, and a heartwarming homemade gift. The best part? They’re surprisingly easy to make! With a simple dough infused with cocoa and a hint of peppermint extract, you can whip up these cookies in no time.

Each bite is like a little piece of holiday magic, evoking the warmth and joy of the season. Whether enjoyed with a cup of hot cocoa by the fire or shared with loved ones during festive gatherings, Double Chocolate Peppermint Cookies are guaranteed to bring smiles and spread holiday cheer.

Perfect for:

• Holiday cookie exchanges
• Festive gatherings
• Gifting in decorative tins
• Satisfying chocolate cravings
• Adding to your Christmas dessert table

Why You’ll Love This Recipe

These Double Chocolate Peppermint Cookies are not just cookies; they’re a celebration of flavor and holiday cheer. Here’s why you’ll fall in love with this recipe:

• Rich and Decadent Flavor: The double chocolate base creates a luscious, brownie-like cookie with intense cocoa notes.
• Perfect Holiday Twist: Peppermint candy pieces add festive color, crunch, and a refreshing taste to complement the chocolate.
• Easy to Make: With simple steps and readily available ingredients, this recipe is beginner-friendly and stress-free.
• Customizable: You can adjust the level of peppermint or swap out the chocolate types to suit your preferences.
• Ideal for Gifting: Pack these cookies in cute tins or jars for thoughtful holiday presents that everyone will appreciate.
• Make-Ahead Friendly: The dough can be prepared in advance, making it easy to bake fresh batches whenever needed.
• Kid-Friendly: These cookies are a hit with kids, who love their sweet and minty taste.
• Versatile Use: Enjoy them with hot cocoa, milk, or even as an ice cream sandwich base.
• Beautiful Presentation: The contrast of chocolate and crushed peppermint pieces makes these cookies look as good as they taste.
• Great for Freezing: Bake a big batch and freeze extras for future cravings or unexpected guests.

Preparation and Cooking Time

• Total Time: 30 minutes
• Preparation Time: 15 minutes
• Baking Time: 12-15 minutes per batch
• Servings: 18-20 cookies
• Calories per serving: Approximately 150 calories
• Key Nutrients: Carbs: 21g, Fat: 7g, Protein: 2g

Ingredients

Gather the following ingredients to make your Double Chocolate Peppermint Cookies:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder (unsweetened)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract
• 1 cup semi-sweet chocolate chips or chunks
• 1/3 cup crushed peppermint candies or candy canes

Ingredient Highlights

• Cocoa Powder: Unsweetened cocoa powder gives these cookies their rich, chocolatey flavor.
• Peppermint Extract: Adds a refreshing, festive twist that pairs beautifully with chocolate.
• Crushed Candy Canes: Provide crunch, sweetness, and a pop of holiday color.
• Butter: Softened butter ensures a chewy texture and delicious richness in every bite.

Step-by-Step Instructions

Here’s how to make Double Chocolate Peppermint Cookies:

Prepare the Dough:

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Wet Ingredients: Beat in the egg, vanilla extract, and peppermint extract until fully incorporated.

Combine and Add Mix-Ins:

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
5. Fold in Chocolate and Peppermint: Gently fold in the chocolate chips and crushed peppermint candies until evenly distributed.

Bake the Cookies:

6. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Form Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 12-15 minutes, or until the edges are set but the centers look slightly underbaked.

Cool and Enjoy:

9. Cool on Rack: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve or Store: Once cooled, enjoy immediately or store in an airtight container for later.

How to Serve

Serve these Double Chocolate Peppermint Cookies in creative and festive ways:

• With Hot Cocoa: Pair them with a steaming mug of hot chocolate topped with whipped cream.
• As a Dessert Platter: Add them to a holiday dessert spread with other festive treats like gingerbread cookies or sugar cookies.
• Gifting: Pack them in clear cellophane bags with ribbons for thoughtful holiday presents.
• Ice Cream Sandwiches: Use two cookies to sandwich a scoop of vanilla or peppermint ice cream for a decadent dessert.
• Christmas Movie Snacks: Serve them during a holiday movie marathon with milk or eggnog.

Additional Tips

Make your Double Chocolate Peppermint Cookies even better with these handy tips:

• Chill the Dough: If the dough is too soft, chill it for 20-30 minutes before scooping to prevent spreading.
• Use Quality Chocolate: Opt for high-quality chocolate chips or chunks for the best flavor.
• Don’t Overbake: The cookies will continue to cook slightly as they cool, so remove them when the centers are still soft.
• Crush Candy Canes Easily: Place the candy canes in a zip-top bag and crush them with a rolling pin.
• Add Extra Peppermint: For a stronger peppermint flavor, increase the extract slightly, but don’t overdo it as peppermint can be overpowering.
• Use Parchment Paper: Prevent sticking and ensure even baking by lining your baking sheets with parchment paper.
• Try Different Mix-Ins: Swap chocolate chips for white chocolate or add mini marshmallows for a hot cocoa vibe.
• Double the Recipe: These cookies disappear quickly, so consider doubling the batch for sharing.
• Store Properly: Keep them fresh by storing in an airtight container with a slice of bread to maintain moisture.
• Make Mini Cookies: For bite-sized treats, use a smaller scoop and reduce the baking time.

Recipe Variations

Switch things up with these fun variations of Double Chocolate Peppermint Cookies:

• Triple Chocolate Peppermint: Add white chocolate chips for an extra chocolatey twist.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend to make the recipe gluten-free.
• Dairy-Free Cookies: Substitute the butter and chocolate chips with dairy-free alternatives.
• Peppermint Bark Cookies: Mix in chopped peppermint bark instead of candy canes for a gourmet twist.
• Extra Minty: Add a handful of mint chocolate chips along with the semi-sweet ones.
• Drizzled Cookies: Drizzle melted white chocolate over cooled cookies for a festive look.
• Mocha Peppermint Cookies: Add 1-2 teaspoons of espresso powder for a mocha flavor.
• Nutty Addition: Fold in chopped hazelnuts or walnuts for extra crunch.
• Spicy Peppermint: Add a pinch of cayenne or chili powder for a hint of heat.
• Stuffed Cookies: Wrap a piece of peppermint patty in the cookie dough before baking for a surprise filling.

Freezing and Storage

• Freezing Dough: Roll the dough into balls and freeze on a baking sheet until solid. Transfer to a freezer bag and bake directly from frozen, adding 1-2 minutes to the baking time.
• Freezing Baked Cookies: Once cooled, place cookies in an airtight container, layering parchment paper between them. Freeze for up to 3 months.
• Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.

Special Equipment

Here are some special tools to simplify the process of making Double Chocolate Peppermint Cookies:

• Mixing Bowls: Use separate bowls for dry and wet ingredients to ensure even mixing.
• Hand or Stand Mixer: Cream butter and sugar efficiently for the perfect texture.
• Baking Sheets: Use sturdy, flat baking sheets to ensure even baking.
• Parchment Paper: Line the baking sheets for easy cleanup and non-stick baking.
• Cookie Scoop: A small cookie scoop helps portion dough evenly for uniform cookies.
• Wire Cooling Rack: Allow cookies to cool completely without becoming soggy.
• Rolling Pin: Use to crush candy canes into small, even pieces.
• Airtight Containers: Keep cookies fresh with proper storage containers.
• Spatula: Transfer cookies smoothly without breaking them.
• Measuring Cups and Spoons: Accurately measure ingredients for consistent results.

FAQ Section

1. Can I use a different type of chocolate in this recipe?
   Yes, feel free to substitute semi-sweet chocolate chips with milk, dark, or white chocolate chips based on your preference.
2. Can I omit the peppermint extract?
   Yes, but the cookies won’t have the signature peppermint flavor. Consider adding a different extract, like vanilla or almond, as a substitute.
3. How do I keep the candy canes from melting too much?
   Gently press them onto the cookies after baking, as they may melt if baked too long in the oven.
4. Can I make the dough ahead of time?
   Yes, you can refrigerate the dough for up to 24 hours before baking or freeze it for longer storage.
5. What if I don’t have cocoa powder?
   Substitute cocoa powder with an equal amount of hot chocolate mix, but the cookies may be less rich in flavor.
6. Why do my cookies spread too much?
   This could be due to overly soft butter or insufficient chilling of the dough. Refrigerate the dough to prevent spreading.
7. Can I use crushed peppermint bark instead of candy canes?
   Yes, crushed peppermint bark adds a similar festive flavor and texture.
8. What’s the best way to crush candy canes?
   Place them in a zip-top bag and gently pound with a rolling pin or mallet.
9. Can I bake these cookies at a higher altitude?
   Adjust by slightly increasing the flour and reducing sugar and baking time to prevent spreading and ensure proper baking.
10. Can I make smaller cookies?
    Yes, use a smaller scoop and reduce the baking time by a few minutes for mini versions.

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Conclusion

Double Chocolate Peppermint Cookies are a must-have treat for the holiday season, combining the rich decadence of chocolate with the refreshing, festive flair of peppermint. The chewy, fudgy texture paired with bursts of peppermint flavor creates an irresistible cookie that’s as delightful to eat as it is to share. These cookies not only taste incredible but also look stunning with their festive touch of crushed candy canes or peppermint sprinkles.

Perfect for cozy nights at home, holiday cookie exchanges, or elegant dessert platters, these cookies are as versatile as they are delicious. Plus, their straightforward preparation makes them a fantastic choice for bakers of all skill levels. Add your personal touch with a drizzle of white chocolate or a sprinkle of sea salt for an extra layer of flavor.

Enjoy the warm, chocolatey comfort and bright minty burst of these irresistible cookies, and watch them become a favorite tradition! I can’t wait to see how your Double Chocolate Peppermint Cookies turn out! Don’t forget to snap a photo and tag me on social media—I love seeing your delicious creations! Happy baking!