Decadent Double Chocolate Peppermint Cookies
User Reviews
5
Decadent Double Chocolate Peppermint Cookies
Description
The recipe starts with creaming cooled salted butter with brown and granulated sugars until smooth, then adds eggs and vanilla for moisture and flavor. Dry ingredients like flour, unsweetened cocoa powder, baking powder, and baking soda are mixed in carefully to maintain tenderness. Semisweet chocolate chips and crushed Andes mints add texture and bursts of peppermint chocolate within the dough.
The dough balls are rolled in crushed Andes mints before baking, so each cookie has a minty topping that crisps lightly in the oven. Baking at 350°F for about 10–11 minutes produces cookies with slightly crisp edges and a soft, chewy center.
This cookie is well suited for holiday baking, offering a familiar seasonal flavor pairing. The cookies freeze well and can be thawed or baked from frozen for convenience.
Ingredients
- 1 cup butter cool room temperature (not warm or overly soft!, salted
- ¾ cup brown sugar lightly packed
- ½ cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder natural, unsweetened
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup semisweet chocolate chips
- ½ cup Andes mints crushed or finely chopped (see note
- Andes mints additional 1/2 cup or so crushed or finely chopped for rolling
Instructions
- Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper or silpat liners.
- In the bowl of an electric stand mixer (or in a large bowl with an electric hand mixer), cream the butter, brown sugar and white sugar together until well-mixed, 2-3 minutes.
- Add the eggs and vanilla extract and mix.
- In a separate bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
- Add the dry ingredients to the batter and mix until just combined (it's ok if there are a few dry streaks). Mix in the chocolate chips and 1/2 cup crushed Andes mints until combined and no dry streaks remain.
- Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop) and gently roll the tops into the additional crushed mints, pressing lightly into the plate or bowl of crushed mints so they stick to the top of the cookie dough ball.
- Place a couple inches apart on the prepared baking sheets and bake for 10-11 minutes (watch closely and don't overbake; the edges will be set with soft middles).
- Let the cookies cool for a few minutes on the baking sheet and then remove to a cooling rack to cool completely.
Notes
- Use crushed Andes mint pieces found in holiday sections for authentic peppermint flavor.
- Chilling butter to cool room temperature helps achieve the right dough consistency.
- These cookies freeze well; bake from frozen or thaw before baking when convenient.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies (2 to 3 Dozen Depending on Size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 168kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 97mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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