Proven way to grow 5 Double Chocolate Peppermint Cookies
These double chocolate peppermint cookies are a festive and indulgent treat, perfect for the holidays. They feature a rich chocolate base with a delightful hint of peppermint.
Equipment
- oven
- baking sheet
- parchment paper
- medium bowl
- whisk
- large bowl
- electric mixer
- wire rack
Ingredients
Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp peppermint extract
- 1 cup semisweet chocolate chips
Garnish
- 1/4 cup crushed candy canes
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Making the Dough
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Baking and Finishing
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Remove from the oven and immediately sprinkle with crushed candy canes. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra peppermint flavor, you can add a few drops of peppermint extract to the melted chocolate before folding it into the dough. These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.