Why You’ll Love These
They’re fudgy chocolate peppermint cookies with slightly crisp edges and soft and chewy centers. Super easy to make with the classic flavor of Christmas! These double chocolate peppermint cookies are the perfect colors for Christmas and look great on a cookie tray! We also love making our peppermint fudge, cut-out sugar cookies, Italian fig cookies (cucidati), and molasses cookies!
Key Ingredients
Cookie Base – all-purpose flour, baking soda, brown sugar and granulated sugar, butter, cocoa powder, eggs, peppermint extract, and salt.Drizzle – White chocolate chips and crushed peppermint candies.
How to Make Double Chocolate Peppermint Cookies
Whisk the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside. In the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and peppermint extract, and mix until combined. Add the flour mixture and mix until just combined. If you want even more chocolate, this is when you would stir in the chocolate chips (about 1 1/2 cups of semi-sweet chocolate) Chill the dough for at least 1 hour up to overnight. To achieve the best flavor, overnight is recommended. Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Use a medium cookie scoop (about 1 1/2 tablespoons) to portion the dough into balls, and place it on the cookie sheet about 2″ apart. Bake for 8-10 minutes until the middle is set. Cool completely on a wire cooling rack. Repeat with the remaining dough. Melt the white chocolate chips with one teaspoon of canola oil. Place in a zip-top bag, snip a very small hole from the corner of the bag, and drizzle all over the tops of the cookies. Or you can use melting chocolates. Immediately sprinkle the crushed candy canes over the top of the white chocolate drizzle. Allow the chocolate to set before storing. Wrap in pretty Christmas bags or tins and gift to friends and family. Or keep them all to yourself! Chocolate peppermint cookies just in time for Christmas.
Tips and Variations
Measure the flour correctly. Aerate, spoon, and swoop level.Use room-temperature eggs and butter for better blending.I find you get much better flavor when refrigerating the cookie dough overnight instead of just an hour.Make them double chocolate peppermint cookies by adding in some semi-sweet chocolate chips for more chocolate flavor!
