How do I know when my Double Chocolate Peppermint Cookies are done?

The edges of the cookies should be set, but the centers should still look slightly soft. They will firm up as they cool, ensuring a chewy texture.

Can I use different types of chocolate chips?

Absolutely! While semi-sweet is classic, feel free to use milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile in your chocolate cookies .

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough! Scoop balls onto a parchment-lined baking sheet and freeze until solid. Then transfer to an airtight freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the cook time.

What if I don't have peppermint candies?

You can omit them entirely for a delicious double chocolate cookie, or use a combination of peppermint extract and a sprinkle of coarse sugar for a similar effect.

Double Chocolate Peppermint Cookies irresistible crunch

Description

These Double Chocolate Peppermint Cookies are the perfect festive treat. Rich, chewy, and loaded with chocolate flavor, they’re elevated with a refreshing peppermint crunch. Ideal for holiday baking or any time you crave a decadent and minty dessert.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips
½ cup crushed peppermint candies (plus extra for garnish)

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips and ½ cup of crushed peppermint candies.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
Remove from oven and immediately sprinkle with additional crushed peppermint candies, if desired.
Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra peppermint flavor, you can add ½ teaspoon of peppermint extract to the wet ingredients along with the vanilla.
Store cookies in an airtight container at room temperature for up to 5 days.
These cookies also freeze well for up to 3 months. Thaw at room temperature before serving.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 20g
Sodium: 100mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 25g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg