Double Chocolate Chip Peppermint Cookies
User Reviews
4.9
Double Chocolate Chip Peppermint Cookies
Description
Double Chocolate Chip Peppermint Cookies are chocolate cookies made with all-purpose flour, cocoa powder, and optional instant espresso powder to deepen the chocolate flavor. The dough incorporates cold butter and sugar beaten until fluffy, then an egg and peppermint extract are added. Semi-sweet chocolate chips provide bursts of chocolate, while crushed candy canes pressed atop each cookie add a minty crunch and visual contrast. They bake at 350°F until edges are firm but centers stay soft, creating a chewy texture.
The combination of chocolate and peppermint creates a classic flavor pairing, with the candy cane bits offering an additional textural element. The peppermint extract complements the cocoa, and candy cane pieces add a crisp finish on top. These cookies are well suited for sharing during the holidays or enjoying with coffee or milk.
For convenience, the cookies can be stored in an airtight container for up to one week, preserving their freshness. Letting them cool on the baking sheets before transferring to a wire rack prevents breakage while maintaining softness.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa powder unsweetened
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon instant espresso optional
- 1/4 teaspoon salt coarse
- 1/2 cup butter unsalted, cold, cubed
- 3/4 cup sugar
- 1 egg large
- 1/4 teaspoon peppermint extract
- 1 cup chocolate chips semi-sweet
- 12 candy canes or three regular sized candy canes, crushed, mini
Instructions
- Preheat the oven to 350° F and line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt. Set aside.
- In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.
- With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
- Scoop a heaping tablespoon of dough, roll into a ball. Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
- Bake 10 to 12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheets 5 to 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Keep the butter cold and cubed before creaming with sugar to achieve the right texture in the dough.
- Press the dough balls gently into the crushed candy canes so the pieces stick well before baking.
- Store the cookies in an airtight container for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 51mg | 2% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 130IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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