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Double Chocolate Peppermint Cookies

These double chocolate peppermint cookies are a the perfect way to scratch your Thin Mints itch without paying out the nose!

Prep Time
25 mins
Cook Time
25 mins
Chill Time
1 hr
Total Time
1 hr 39 mins
Servings: 24
Calories: 94 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookies
  • 1 cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature or 1 stick
  • ½ cup sugar
  • ½ cup brown sugar packed
  • 1 large egg room temperature
  • ½ teaspoon peppermint extract
Chocolate Coating
  • 2 bars (4 oz) semi-sweet baking chocolate, cut into chunks
  • ½ teaspoon vegetable shortening or coconut oil
  • ⅛ to ¼ teaspoon peppermint extract

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
  2. In a mixing bowl, beat the butter, sugar, and brown sugar until fluffy, scraping down as needed, for about 7 minutes. Add the egg and peppermint, beating until well blended.
  3. To the creamed sugar, add the flour mixture and beat until mixed, scraping down as needed.
  4. Cover with plastic wrap and refrigerate the dough for at least 1 hour.
  5. When ready to bake: Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.
  6. Using a small cookie scoop, drop mounds of cookie dough on the prepared baking sheet about 2-inches apart.
  7. Bake the cookies for 11 minutes (for chewier cookies) to 14 minutes (for crispier cookies.) Allow to cool completely on a wire rack.
For the chocolate coating
  1. In a large microwave-safe bowl, place the chocolate chunks and shortening. Heat for 1 minute on high and stir vigorously to allow the chocolate to continue melting from the residual heat. Repeat in 30 second increments if needed, taking care to not overheat the chocolate. Stir in the peppermint extract.
  2. Prepare a baking sheet with parchment paper.
  3. Dip the bottoms of the cookies in the melted chocolate. Using a fork and a spoon, pour additional chocolate over the top, scraping the spoon across the bottom and top to remove any excess chocolate. Transfer the cookies to the waxed paper.
  4. Refrigerate the cookies until the chocolate is set.

Notes

  • Chocolate makes everything better. Check out our Chocolate Pistachio Honeycomb for another amazing chocolate recipe. 
  • Be sure your cookies are fully cooled before dipping them in the chocolate. This keeps them from getting soggy.
  • Be sure your cookies are fully cooled before dipping them in the chocolate. This keeps them from getting soggy.
  • Don't skip refrigerating the dough. It's a key part of ensuring the cookies are the proper size.
  • Don't skip refrigerating the dough. It's a key part of ensuring the cookies are the proper size.
  • The easiest way to dip your cookies is to use two forks. Dip one side, then flip them over to fully coat them.
  • The easiest way to dip your cookies is to use two forks. Dip one side, then flip them over to fully coat them.

Nutrition Information

Calories 94kcal (5%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 18mg (6%) Sodium 62mg (3%) Potassium 35mg (1%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 129IU (3%) Calcium 13mg (1%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 94

% Daily Value*

Calories 94kcal 5%
Carbohydrates 13g 4%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 18mg 6%
Sodium 62mg 3%
Potassium 35mg 1%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 129IU 3%
Calcium 13mg 1%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.