Double Chocolate Peppermint Cookies
I have to tell you about these double chocolate peppermint cookies that I whipped up the other day. They’re the perfect blend of chocolatey goodness and refreshing peppermint flavor. Trust me, you’ll want to make these for your next gathering or just for a cozy night in!
What Are Double Chocolate Peppermint Cookies?
So, double chocolate peppermint cookies are basically your classic chocolate cookies but taken to a whole new level. They’re rich, soft, and chewy, loaded with chocolate chunks, and then finished off with a hint of peppermint. Imagine biting into one of these cookies and getting that lovely crunch of dark chocolate along with a cool peppermint kick. Sounds divine, right?
What You Will Need for Double Chocolate Peppermint Cookies
Here’s a little rundown on what you’ll need to make these delectable cookies. Feel free to switch things up based on what you have in your pantry!
- All-Purpose Flour: This is your base. You can also replace it with a gluten-free blend if needed.
- Unsweetened Cocoa Powder: This is what gives the deep chocolate flavor. Don’t skip this one!
- Baking Soda: Helps the cookies rise a bit and gives them that soft texture.
- Salt: Enhances the sweetness.
- Unsalted Butter: Always soft! You can use coconut oil if you’re looking for a dairy-free option.
- Brown Sugar: Adds moisture and a hint of caramel flavor. You can use coconut sugar if preferred.
- Granulated Sugar: For sweetness, of course!
- Large Eggs: These bind everything together. You can substitute with flax eggs if you’re vegan.
- Vanilla Extract: A must for any sweet treat!
- Chocolate Chips: Go for semi-sweet or dark, or a mix for a fun touch.
- Peppermint Extract: Just a little bit gives that refreshing flavor.
- Crushed Peppermint Candies: The perfect topping for a festive flair.
Step-by-Step Instructions for Double Chocolate Peppermint Cookies
- Preheat the Oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugars: In a separate bowl, beat the butter with brown sugar and granulated sugar until it’s fluffy.
- Add Eggs and Vanilla: Mix in the eggs, one at a time, then add the vanilla extract.
- Combine Mixtures: Slowly add the dry ingredients to the butter mixture. Stir in the chocolate chips and peppermint extract until just combined.
- Scoop and Bake: Drop spoonfuls of the cookie dough onto your prepared baking sheets, and sprinkle with crushed peppermint on top.
- Bake: Pop them in the oven for about 10–12 minutes. They will look a bit soft but will firm up as they cool.
- Cool and Enjoy: Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving Suggestions
These cookies are perfect on their own, but if you want to take them a notch higher, try serving them warm with a scoop of vanilla ice cream. The combination of hot and cold is just heavenly. You can also pack them in a cute jar as a gift or have them with a cozy cup of hot cocoa!
Tips For The Perfect Double Chocolate Peppermint Cookies
- Don’t Overmix: Once you add the flour, mix until just combined to keep them tender.
- Watch the Baking Time: Every oven is different, so keep an eye, and take them out when they look slightly underbaked for that soft texture.
- Chill the Dough: If you have time, chilling the dough for about 30 minutes can enhance the flavors and make it easier to scoop.
- Use Quality Chocolate: Good chocolate makes a big difference in taste, so pick your favorite.
Q&A Section
1. Can I freeze these cookies?
Absolutely! Just freeze the dough before baking or the baked cookies once they’re cooled. They hold up well!
2. How do I store them?
Keep them in an airtight container at room temperature for up to a week. They might last longer, but I highly doubt they’ll stick around that long!
3. Can I make these without eggs?
Yes! You can substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
4. Can I use white chocolate instead of dark?
Of course! Feel free to mix in white chocolate chips for a sweeter twist. You could even do a combo!
Why You’ll Love It
These double chocolate peppermint cookies are not just a treat; they bring out the festive spirit with every bite. They are soft, rich, and practically melt in your mouth. The combination of chocolate and peppermint is so comforting, especially during the chilly months. Plus, they are super easy to whip up and perfect for sharing with friends.
Behind The Scenes
When I was developing this recipe, I had a few bloopers along the way. At first, I added way too much peppermint extract, and let me tell you, it was a minty disaster! Once I got the balance right, I was approving every batch. Also, I would often eat the dough—who doesn’t? So if you’re tempted, just know you’re not alone! You can check out some of my other recipes on my Pinterest page here. It’s a treasure trove of tasty ideas!
So, grab your ingredients, and let’s make these double chocolate peppermint cookies together! You won’t regret it, I promise.
Double Chocolate Peppermint Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Rich and chewy cookies loaded with chocolate chunks and a refreshing hint of peppermint, perfect for gatherings or cozy nights.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup chocolate chips
- 1 tsp peppermint extract
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat the softened butter with brown sugar and granulated sugar until fluffy.
- Mix in the eggs one at a time, then add the vanilla extract.
- Slowly add the dry ingredients to the butter mixture. Stir in the chocolate chips and peppermint extract until just combined.
- Drop spoonfuls of the cookie dough onto the prepared baking sheets, and sprinkle with crushed peppermint on top.
- Bake for 10–12 minutes, until they look slightly soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes to enhance flavors and ease scooping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg