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Double Chocolate Peppermint Cookies

Melt-in-Your-Mouth Double Chocolate Peppermint Cookies

Decadent Double Chocolate Peppermint Cookies that are a holiday favorite with rich chocolate flavor and a refreshing hint of peppermint.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 ¼ cups all-purpose flour spoon and level for best results
  • ⅓ cup unsweetened cocoa powder spoon and level for best results
  • ½ teaspoon baking soda ensure it’s fresh
  • ¼ teaspoon salt enhances flavor
  • ½ cup unsalted butter softened to room temperature
  • ½ cup granulated sugar for sweetness
  • ½ cup light brown sugar introduces moisture
  • 1 large egg binds the mixture together
  • 1 teaspoon pure vanilla extract opt for pure for best taste
  • 2 tablespoons vegetable oil can substitute with melted butter
For the Peppermint Touch
  • 1 teaspoon pure peppermint extract avoid peppermint oil
  • ½ cup crushed candy canes for festive flair
For the Chocolate Bliss
  • 1 cup chocolate chips use semi-sweet or dark chocolate
  • 1 cup vanilla candy coating or white chocolate chips as substitute

Equipment

  • Oven
  • Mixing bowls
  • Hand Mixer
  • cookie scoop
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, beat the softened unsalted butter until fluffy for about 2 minutes.
  4. Gradually add the granulated sugar and light brown sugar, mixing until smooth.
  5. Incorporate the egg and vanilla extract, beating until fully combined.
  6. Slowly mix the dry ingredients into the wet mixture until just combined.
  7. Fold in the chocolate chips until evenly distributed.
  8. Chill the dough wrapped in parchment paper for at least 1 hour.
  9. Scoop the dough onto prepared baking sheets, spacing them 2 inches apart.
  10. Bake for 8-10 minutes until tops are set and slightly underbaked in center.
  11. Let the cookies cool on the baking sheet for 5 minutes.
  12. Melt the vanilla candy coating in the microwave until smooth.
  13. Dip one side of each cookie in the melted coating and sprinkle with crushed candy canes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 105mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container for up to 5 days at room temperature. For longer storage, refrigerate for up to 10 days or freeze for up to 3 months.

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