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Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies to Brighten Your Holidays

These Double Chocolate Peppermint Cookies blend rich chocolate and refreshing mint flavors, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-purpose flour Feel free to swap with gluten-free flour if needed.
  • 3/4 cups Dutch-processed cocoa powder Natural cocoa powder works as a great substitute.
  • 1 teaspoon Baking soda Make sure it's fresh for the best results.
  • 1/2 teaspoon Salt Sea salt can add a lovely twist.
  • 1/2 cup Unsalted butter Coconut oil can be used for a dairy-free version.
  • 1 cup Brown sugar Both light and dark brown sugar work beautifully.
  • 1/2 cup Granulated sugar Coconut sugar can be a substitute for a lower glycemic index.
  • 2 large Eggs Flax eggs can substitute if you're going dairy-free.
  • 1 teaspoon Vanilla extract Choose pure extract for the best taste.
  • 1 teaspoon Peppermint extract Feel free to omit for a classic double chocolate cookie.
  • 1 cup Chocolate chips (dark) High-quality chocolate chips elevate this treat.
  • 1/2 cup Crushed peppermint candies Colored sugar can work if you're out of candies.
For Serving (Optional)
  • 1 glass Glass of milk Perfect for dipping.
  • 2 cups Hot cocoa A cozy pairing for a winter treat.

Equipment

  • Oven
  • mixing bowl
  • Baking sheet
  • Parchment paper
  • spatula
  • Refrigerator

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt until evenly combined.
  3. In a large mixing bowl, beat together the unsalted butter, brown sugar, and granulated sugar until creamy and smooth, around 2-3 minutes.
  4. Add the eggs and vanilla extract to the creamy butter mixture, mixing well until fully combined.
  5. Gradually add your dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Gently fold in the dark chocolate chips and crushed peppermint candies using a spatula.
  7. Cover the dough with plastic wrap and refrigerate for about 30 minutes.
  8. Once chilled, scoop tablespoon-sized balls of dough and drop them onto the prepared baking sheet, leaving space between each ball.
  9. Bake the cookies in the preheated oven for 10 minutes, or until the edges are firm yet the centers still appear soft.
  10. After baking, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 95mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 25mgIron: 1mg

Notes

Refrigerating the dough for at least 30 minutes improves texture and prevents excessive spreading. Use high-quality dark chocolate chips for a richer flavor, and adjust the amount of peppermint extract to taste.

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