Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies are a delightful treat that combines rich chocolate flavor with refreshing peppermint hints. Perfect for any occasion, these cookies bring holiday cheer or cozy comfort whenever you crave something sweet.

Why You’ll Love This Double Chocolate Peppermint Cookies

These cookies are soft, chewy, and packed with chocolate goodness. The combination of semi-sweet and white chocolate chips, along with the crunchy peppermint candies, creates a unique texture and taste. These cookies are not only easy to make but also perfect for sharing with family and friends during the festive season.

How to Make Double Chocolate Peppermint Cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Crushed peppermint candies for topping (approximately 1/2 cup)

Step-by-Step Instructions:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, to the butter mixture, mixing well after each addition. Then stir in the vanilla extract and peppermint extract.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the semi-sweet and white chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently press a few crushed peppermint candies on top of each cookie dough ball for decoration.
Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

How to Serve Double Chocolate Peppermint Cookies

Serve these delicious cookies warm alongside a glass of milk or a steaming cup of hot chocolate for the ultimate festive experience. They can also be a lovely centerpiece on a dessert platter for holiday gatherings.

How to Store Double Chocolate Peppermint Cookies

Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies. Place them in a freezer bag and they will last for up to three months. When ready to enjoy, simply thaw at room temperature.

Tips to Make Double Chocolate Peppermint Cookies Perfect

Ensure your butter is softened to room temperature for easy mixing.
Don’t skip the chilling time if your dough feels too soft. Refrigerating it for 30 minutes can improve the cookie’s texture.
For a stronger peppermint flavor, increase the peppermint extract slightly, but be careful not to overpower the chocolate.

Flavor Variations

You can customize these cookies based on your preference:

Swap in dark chocolate chips for a richer chocolate flavor.
Use crushed Oreos or chocolate candies instead of peppermint candies for a different twist.
Add a sprinkle of sea salt on top right before baking for a sweet-salty combination.

Pro Tips for Success

Remember to measure your flour correctly by spooning it into your measuring cup and leveling it off.
Mix the dough only until combined to achieve a tender cookie; overmixing can lead to tough cookies.
If baking in batches, keep the unused dough in the refrigerator to prevent it from spreading too much on the baking sheet.

FAQs About Double Chocolate Peppermint Cookies

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter. Just reduce the amount of added salt in the recipe by half, as salted butter will already have some salt content.

Can I make these cookies ahead of time?

Absolutely! You can prepare the cookie dough ahead of time and freeze it. Scoop the dough into balls, place them on a baking sheet, and freeze until firm. Then transfer the dough balls to a freezer bag and store them. Bake straight from the freezer, adding a minute or two to the baking time.

What can I use instead of white chocolate chips?

If you prefer not to use white chocolate chips, consider using butterscotch chips or even milk chocolate chips for a different flavor profile.

Final Thoughts

Double Chocolate Peppermint Cookies are sure to become a favorite in your household. With their rich chocolate flavor and delightful peppermint crunch, they offer a comforting taste of home during cozy seasons. Whether you’re baking for the holidays or just to enjoy a sweet treat, this recipe provides an easy way to indulge. Happy baking!

Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies are a delightful treat combining rich chocolate flavor with refreshing peppermint. Soft, chewy, and perfect for sharing during the festive season.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course Dessert, Snack

Cuisine American, Holiday

Servings 24 cookies

Calories 150 kcal

Ingredients

For the Cookie Dough

1 cup unsalted butter, softened Ensure the butter is soft for easy mixing.
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract Increase for a stronger peppermint flavor if desired.
2 cups all-purpose flour Measure correctly by spooning into the measuring cup.
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt Use half if using salted butter.
1 cup semi-sweet chocolate chips
1 cup white chocolate chips Can substitute with butterscotch or milk chocolate chips.
1/2 cup crushed peppermint candies For topping.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the semi-sweet and white chocolate chips until evenly distributed.
Drop rounded balls of dough onto the baking sheets, spacing them about 2 inches apart.
Gently press crushed peppermint candies on top of each cookie dough ball.

Baking

Bake in the preheated oven for 10-12 minutes or until edges are set but centers remain soft.
Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.