Rich and fudgy, these peppermint chocolate cookies are ideal for the holiday season. Filled with chocolate chips and a touch of peppermint extract, the baked cookies are drizzled with dark chocolate and topped with crushed candy cane pieces.
These chewy cookies are perfect for any time of the year and you don't need an occasion like Christmas to bake them. However, they are very festive with crushed candy canes sprinkled on top; they are perfect for the holidays.
I took my Malted Chocolate Chip Cookie recipe and adjusted it to make this delicious cookie. My mint loving daughter was my inspiration!
What You Need
Butter, softened
Brown Sugar
White Sugar
Large Egg
Vanilla Extract
Peppermint Extract
All Purpose Flour
Cocoa Powder
Baking Soda
Baking Powder
Semi-Sweet Chocolate Chips
White Chocolate Chips
Dark Chocolate Chips
Peppermint Candy Canes
Tips for Making Double Chocolate Peppermint Cookies
The cookie dough is simple to prepare, but it's ideal to use a hand mixer or stand mixer to cream the butter and sugars together.
You will find the dough is thick, but it makes a delicious cookie
If you are a peppermint lover, the peppermint chips would be delicious in place of the white chocolate chips
Don't over bake the cookie - you want that fudgy center
Other Delicious Holiday Treats
How to Make Double Chocolate Peppermint Cookies
Step 1: Preheat oven to 350°F. Add parchment paper to a cookie sheet and set aside. Place 2-4 candy canes in a plastic bag and break the candy into small pieces using a rolling pin. If you want crushed candy canes, like me, add candy canes to a food processor to crush. Divide the crushed candy canes into two bowls - 1/4 cup to add to cookie dough and the rest for topping the cookies. When done, set aside. In a medium bowl, combine the flour, cocoa powder, baking soda, and baking powder, mix the dry ingredients and set aside.
Step 2: In a large bowl using an electric mixer or in the bowl of a stand mixer with the paddle attachment, cream butter, brown sugar, and white sugar until smooth. Beat in the egg, vanilla and peppermint extract and mix until well combined. Slowly add the dry ingredients to the wet ingredients while continuing to mix until all ingredients are fully combined. Scrape down the sides with a rubber spatula and mix one more time. Fold in the semi-sweet chocolate chips, white chocolate chips and crushed candy cane
Above Left: Butter, brown sugar and white sugar ready to be mixed. Above Middle: Dry ingredients added to wet ingredients. Above Right: chocolate chips, white chips, and crushed peppermint ready to be folded in.
Step 3: Using a cookie scoop or spoon, place dough balls onto the prepared lined baking sheet. Place the cookie dough balls about 2 inches apart. Bake time is 10-12 minutes. Allow cookies to rest for a minute or so, then move baked cookies on to wire rack to cool.
Step 4: In a small microwave-safe bowl, melt the dark chocolate chips at 30 second increments stirring between each. Drizzle the melted chocolate over the top of the cookies, then top with the crushed candy canes.
How to Store Double Chocolate Peppermint Cookies
Store these delicious cookies in an airtight container or ziploc bag in a cool, dry place at room temperature for 3-4 days.
I love Christmas cookie recipes and this delicious recipe is a perfect Christmas cookie for your holiday party or holiday treat platter! The cookies is soft on the inside with crispy edges. They are Forkin' Good!
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