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Festive Double Chocolate Peppermint Cookies: A Must-Try!

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Indulge in the rich, chocolatey goodness of Double Chocolate Peppermint Cookies, perfectly balanced with a refreshing burst of peppermint. These cookies are a delightful treat for any occasion, especially during the holidays!

Ingredients

Scale
  • 1 cup Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar, light
  • 2 Large Eggs, at room temperature
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Peppermint Extract
  • 1 1/4 cups All-Purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Chocolate Chips, semi-sweet
  • 1/2 cup Crushed Peppermint Candies or Candy Canes

Instructions

  1. Prep Your Ingredients: Before you begin, get all your ingredients out and measured. Ensure your butter and eggs are at room temperature. Line two baking sheets with parchment paper or silicone baking mats.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this aside.
  3. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and brown sugar on medium-high speed for about 2-3 minutes until light and fluffy.
  4. Add Eggs and Extracts: Reduce the mixer speed to low. Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and peppermint extract. Mix until just combined.
  5. Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined and no streaks of flour remain.
  6. Fold in Chocolate and Peppermint: Remove the bowl from the mixer. Gently fold in the chocolate chips and about two-thirds of the crushed peppermint candies using a spatula. Reserve the remaining crushed peppermint for topping.
  7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour, or up to 24 hours.
  8. Preheat Oven and Scoop: Once the dough is chilled, preheat your oven to 350°F (175°C). Use a 1.5-2 tablespoon cookie scoop to portion out uniform balls of dough.
  9. Bake the Cookies: Bake one sheet at a time for 9-12 minutes until the edges are set and lightly golden.
  10. Decorate and Cool: Immediately sprinkle the remaining crushed peppermint candies over the warm tops. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Nutrition

Keywords: Chilling the dough is crucial for preventing excessive spreading and achieving a chewier texture. You can freeze the unbaked cookie dough for up to 3 months for fresh cookies on demand.

Find it online: https://softtasty.com/festive-double-chocolate-peppermint-cookies-a-must-try/