4.9 from 93 votes
Double Chocolate Chip Peppermint Cookies
These Double Chocolate Chip Peppermint Cookies combine rich cocoa and semi-sweet chocolate chips with a refreshing hint of peppermint from the extract and crushed candy canes. The cookies feature a tender, slightly soft center with firmer edges, offering a satisfying bite. They are ideal for holiday treats or any time you want a chocolatey cookie with a peppermint twist.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
24
cookies
Calories:
139 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 cookies
Amount Per Serving
Calories 139
% 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.