Indulgent Irresistible Double Chocolate Peppermint Cookies
These Irresistible Double Chocolate Peppermint Cookies offer a delightful blend of chocolate and peppermint, perfect for the holiday season.
Equipment
- Mixing bowl
- hand mixer
- Baking sheets
- Parchment Paper
- cookie scoop
Ingredients
For the Cookie Dough
- 1 cup Unsalted Butter Softened
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar Packed
- 2 large Large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract Adjust to taste
- 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
For the Toppings
- 1/2 cup Crushed Candy Canes
Instructions
How to Make Irresistible Double Chocolate Peppermint Cookies
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until creamy and light.
- Add the eggs one at a time, then mix in the vanilla and peppermint extracts.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, careful not to over-mix. Fold in the chocolate chips.
- Scoop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set but centers are soft. Cool on the baking sheet briefly.
- Sprinkle crushed candy canes on top while the cookies are still warm.
Notes
Optional: Drizzle with melted chocolate for an extra indulgent treat. Ensure butter is at room temperature for easier mixing. Avoid over-mixing to maintain tender texture.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 90mgPotassium: 55mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 10mgIron: 1mg
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