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Double Chocolate Peppermint Cookies

Decadent Double Chocolate Peppermint Cookies for Holiday Joy

Delight in these Double Chocolate Peppermint Cookies that blend rich chocolate with refreshing peppermint, perfect for the holidays.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Provides tenderness and richness. Substitute with coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Adds sweetness and helps create a crisp cookie edge. Can be replaced with cane sugar.
  • 1/2 cup Brown Sugar Enhances moisture and gives a deeper flavor. Light or dark brown sugar can be used interchangeably.
  • 2 large Eggs Acts as a binder for dough structure. No effective vegan substitution available.
  • 2 teaspoons Vanilla Extract Enhances the overall flavor profile. Use pure vanilla for the best results.
  • 1 1/2 cups All-Purpose Flour Provides structure. Substitute with a gluten-free flour blend for a gluten-free alternative.
  • 3/4 cup Unsweetened Cocoa Powder Contributes to the rich chocolate flavor. Dutch-process cocoa adds an extra depth.
  • 1 teaspoon Baking Soda Leavens the cookies. Ensure it is fresh for the best results.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavors. Can be omitted in a low-sodium diet.
  • 1 cup Semi-Sweet Chocolate Chips Adds bursts of melting chocolate. Use dark chocolate for a more intense flavor.
  • 1/2 cup Crushed Peppermint Candies Provides a refreshing crunch and festive flair. Substitute with crushed peppermint extract, but use sparingly.
Optional Topping
  • 1 cup Powdered Sugar For dusting before serving, adding a snowy finish.

Equipment

  • Electric Mixer
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the large eggs one at a time, mixing well after each addition, followed by the pure vanilla extract.
  4. In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
  6. Fold in the semi-sweet chocolate chips and crushed peppermint candies.
  7. Scoop rounded balls of dough, about 1-2 tablespoons each, onto the prepared baking sheet.
  8. Bake for 10-12 minutes, until edges are firm but centers remain soft.
  9. Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
  10. Optional: Dust with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

For best results, ensure butter is softened to room temperature and avoid overmixing the dough.

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