Double Chocolate Peppermint Cookies
Double Chocolate Peppermint Cookies
Introduction
Get ready to infuse your kitchen with the festive aroma of the holidays with these incredible Double Chocolate Peppermint Cookies! This recipe combines rich, decadent cocoa with generous amounts of chocolate chips, all brought together with a refreshing burst of peppermint. They’re perfectly soft, wonderfully chewy, and have that delightful crunch from the candy cane topping that makes them utterly irresistible. Whether you’re baking for a holiday gathering, a cozy night in, or simply treating yourself, these homemade cookies are sure to become a new seasonal favorite. Let's bake some joy!
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder, preferably Dutch-processed
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups (255g) semi-sweet chocolate chips or chunks
- ½ cup (about 70g) crushed candy canes or peppermint candies, plus more for topping
Instructions
- Prep Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Chocolate and Peppermint: Gently fold in the chocolate chips and ½ cup of crushed peppermint candies using a spatula until evenly distributed.
- Chill Dough (Optional but Recommended): Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This helps to deepen the flavor and prevent spreading.
- Preheat Oven & Prep Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft. Do not overbake.
- Add More Peppermint: Immediately after removing from the oven, sprinkle additional crushed candy canes over the warm cookies. The warmth will help them adhere.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Don't Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined for a tender texture.
- Chill for Best Results: While optional, chilling the dough significantly improves the cookie's texture and flavor, preventing them from spreading too much.
- Use Quality Cocoa: Dutch-processed cocoa powder will give your cookies a richer, darker color and a more mellow chocolate flavor.
- Crush Peppermint Easily: Place candy canes in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan. Make sure to have extra for sprinkling on top!
- Store Properly: Keep cooled cookies in an airtight container at room temperature for up to 4-5 days to maintain their freshness.
Nutrition Facts (per serving)
- Calories: Approximately 260 kcal per cookie
- Protein: 3g
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 24g
Frequently Asked Questions
- Q: Can I use different types of chocolate? A: Absolutely! Feel free to use dark chocolate chips, milk chocolate, or even white chocolate chunks for a different flavor profile.
- Q: How do I prevent the cookies from spreading too much? A: Chilling the dough is key! Also, ensure your butter is at room temperature but not melted, and measure your flour accurately.
- Q: Can I freeze the cookie dough? A: Yes! Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer to an airtight freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Q: What if I don't have candy canes? A: You can use other hard peppermint candies, crushed into small pieces. Peppermint extract can also be added to the dough, but the crushed candy provides texture.