Description
These Double Chocolate Peppermint Cookies are rich, fudgy, and studded with crushed candy canes for a festive twist. Perfect for a quick dessert or part of your Christmas cookie box.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
- 3/4 cup crushed peppermint candies or candy canes
- 1/2 teaspoon peppermint extract (optional)
Instructions
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla and peppermint extract if using.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture. Mix just until combined.
- Fold in chocolate chips, chocolate chunks, and crushed peppermint.
- Chill the dough for 30 minutes for thicker cookies.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop dough onto baking sheets and press extra chocolate and peppermint on top.
- Bake for 9–11 minutes until edges are set and centers are still soft.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg