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Perfect Double Chocolate Peppermint Cookies

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Rich, fudgy chocolate combined with refreshing peppermint creates a decadent holiday treat that’s perfect for sharing or gifting.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (350g) semi-sweet or dark chocolate chips
  • Crushed candy canes

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing until fully incorporated. Then add vanilla extract and peppermint extract, and mix until combined.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Avoid overmixing.
  6. Fold in the chocolate chips using a rubber spatula.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Sprinkle crushed candy canes on top of each cookie.
  9. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes before baking if cookies are spreading too much. Rotate pans halfway through baking for even cooking.

Nutrition

Keywords: double chocolate, peppermint cookies, holiday baking, Christmas cookies, chocolate peppermint, festive dessert

Find it online: https://tempotaste.com/perfect-double-chocolate-peppermint-cookies-recipe-for-holiday-baking/