Double Chocolate Peppermint Cookies are a festive and indulgent treat perfect for the holiday season. With a rich, fudgy chocolate base, these cookies are loaded with chocolate chips and infused with refreshing peppermint flavor. A sprinkle of crushed peppermint candies adds a festive touch and extra crunch. These cookies are as beautiful as they are delicious, making them ideal for holiday parties, cookie exchanges, or a cozy night by the fire.
Why You’ll Love This Recipe
You’ll love these Double Chocolate Peppermint Cookies for their decadent chocolate flavor and refreshing hint of peppermint. The combination of a chewy cookie base, melty chocolate chips, and crunchy peppermint pieces creates a delightful texture and taste in every bite. They’re quick to make, easy to customize, and perfect for spreading holiday cheer.
Expert Tips and Tricks
- Use High-Quality Cocoa Powder: Choose unsweetened cocoa powder for a deep, rich chocolate flavor.
- Chill the Dough: Chilling the dough helps the cookies hold their shape and enhances their flavor.
- Don’t Overbake: Remove the cookies from the oven when the edges are set but the centers are still soft for a fudgy texture.
- Crush Peppermint Candies Carefully: Place candies in a zip-top bag and crush them with a rolling pin for uniform pieces.
- Add Peppermint Extract Gradually: Start with a small amount of peppermint extract and adjust to taste, as it can be overpowering.
Recipe Variations and Possible Substitutions
- Add White Chocolate Chips: Swap half the chocolate chips for white chocolate chips for a festive color contrast.
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
- Drizzle with Chocolate: Drizzle melted white or dark chocolate over the cookies for an elegant finish.
- No Peppermint Candies? Use crushed candy canes or mini peppermint bark pieces instead.
Serving and Pairing Suggestions
Serve Double Chocolate Peppermint Cookies warm with a glass of milk or a mug of hot cocoa for a cozy treat. They’re also excellent with peppermint tea or a festive holiday cocktail like a peppermint martini. These cookies are a hit at holiday parties or as part of a cookie platter.
Storage and Reheating Tips
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 2 months or baked cookies for 1 month. Thaw at room temperature before serving.
- Reheating: Warm cookies in the microwave for 10-15 seconds to enjoy them gooey and fresh.
Recipe FAQs
Can I make these cookies ahead of time? Yes, prepare the dough ahead, refrigerate or freeze it, and bake the cookies fresh when ready.
What’s the best way to crush peppermint candies? Place the candies in a sealed zip-top bag and use a rolling pin or heavy object to crush them into small pieces.
Can I skip the peppermint flavor? You can omit the peppermint extract and candies for a classic double chocolate cookie.
What type of cocoa powder is best? Dutch-processed cocoa powder will give a deeper chocolate flavor, but natural cocoa powder works just as well.
Can I make these cookies softer? For softer cookies, slightly underbake them and store in an airtight container with a slice of bread to retain moisture.
Double Chocolate Peppermint Cookies
Delight in the holiday magic with our Double Chocolate Peppermint Cookies. A symphony of rich chocolate, refreshing peppermint, and a sprinkle of candy cane joy. Share the warmth and sweetness of the season!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
- 1/2 cup crushed candy canes
- 1/2 teaspoon peppermint extract
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and peppermint extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dark chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each.
- Gently press a sprinkle of crushed candy canes onto the top of each cookie.
- Bake for 8-10 minutes or until the edges are set.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 139Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 57mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g
