Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies are the ultimate festive indulgence for the holiday season. These cookies are a chocolate lover’s dream, combining rich cocoa, melty chocolate chips, and refreshing peppermint for a flavor combination that feels like a holiday hug. Each bite delivers a fudgy center, a hint of minty freshness, and a crunchy topping of crushed candy canes, making them perfect for cookie swaps, Christmas parties, or cozy nights by the fireplace.

With their striking appearance and irresistible taste, these cookies are guaranteed to stand out on any holiday dessert table. The peppermint adds a delightful twist to the traditional double chocolate cookie, making them festive without being overpowering. The combination of soft, chewy cookie dough with crispy candy cane pieces offers a contrast of textures that keeps you coming back for more.

Whether you’re an experienced baker or a novice, these cookies are easy to make and don’t require any special equipment. They’re perfect for gifting, serving alongside a cup of hot cocoa, or simply enjoying as a well-deserved holiday treat. If you’re looking for a cookie that captures the magic of the season, Double Chocolate Peppermint Cookies are the answer.

Why You’ll Love This Recipe

1. Rich Chocolate Flavor: These cookies are made with cocoa powder and chocolate chips, doubling the chocolate goodness in every bite.
2. Festive Flair: The crushed candy cane topping adds a holiday touch, making them perfect for Christmas celebrations.
3. Chewy and Fudgy: The cookies have a soft, fudgy texture that contrasts beautifully with the crunchy peppermint pieces.
4. Quick and Easy: With simple ingredients and straightforward steps, these cookies are beginner-friendly and quick to whip up.
5. Customizable: You can adjust the peppermint flavor, switch up the chocolate chips, or even make them gluten-free for dietary preferences.

Preparation Time and Yield

• Prep time: 15 minutes
• Chill time: 30 minutes
• Cook time: 10 minutes
• Total time: 55 minutes
• Yield: 24 cookies
• Serving Size: 1 cookie

Nutritional Information (per serving)

• Calories: 190
• Carbohydrates: 23g
• Protein: 2g
• Fat: 10g
• Fiber: 2g
• Sugar: 14g

Ingredients

Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract

Add-Ins and Toppings

• 1 cup semisweet or dark chocolate chips
• 1/2 cup crushed candy canes (plus extra for topping)

Step-by-Step Instructions

Step 1: Prepare the Dough

1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Add the egg, vanilla extract, and peppermint extract to the butter mixture. Beat until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
5. Fold in the chocolate chips and 1/2 cup of crushed candy canes, ensuring they’re evenly distributed throughout the dough.

Step 2: Chill the Dough

1. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps the cookies maintain their shape and enhances their flavor.

Step 3: Bake the Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
3. Bake the cookies for 9-10 minutes, or until the edges are set but the centers still look slightly underbaked.
4. Remove the cookies from the oven and immediately sprinkle additional crushed candy canes on top while the cookies are still warm. Gently press the pieces into the cookies to ensure they stick.
5. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Ingredient Background

• Cocoa Powder: Provides the rich chocolate base for these cookies. Use high-quality cocoa powder for the best flavor.
• Peppermint Extract: Adds a refreshing minty flavor that pairs perfectly with the chocolate. Be careful not to overdo it, as peppermint extract can be quite potent.
• Candy Canes: The crushed candy canes add a festive crunch and visual appeal to the cookies. They also enhance the peppermint flavor without being overpowering.
• Chocolate Chips: Use semisweet or dark chocolate chips for the best balance of sweetness and richness.

Technique Tips

1. Chill the Dough: Chilling the dough is essential for these cookies to maintain their shape and achieve the perfect texture. It also allows the flavors to meld together for a more delicious cookie.
2. Don’t Overbake: The key to fudgy cookies is to slightly underbake them. The cookies will continue to set as they cool, resulting in a soft, chewy center.
3. Evenly Distribute Add-Ins: When folding in the chocolate chips and candy canes, make sure they’re evenly distributed so every bite is full of flavor.
4. Crush Candy Canes Properly: To avoid sticky clumps, place the candy canes in a zip-top bag and crush them with a rolling pin. This method keeps the pieces uniform and easy to handle.

If you’re aiming for extra-large cookies, use a larger scoop and bake for an additional 1-2 minutes. For thinner, crispier cookies, flatten the dough balls slightly before baking.

Alternative Presentation Ideas

1. Cookie Sandwiches: Spread a layer of peppermint buttercream or chocolate ganache between two cookies for a decadent sandwich treat.
2. Mini Cookies: Make bite-sized cookies by using a teaspoon-sized scoop of dough. These are perfect for holiday parties or cookie platters.
3. Dipped Cookies: Dip half of each cookie in melted white chocolate and sprinkle with crushed candy canes for an elegant look.

For a festive dessert display, pair these cookies with a platter of other holiday treats like gingerbread men, sugar cookies, and thumbprint cookies. They also make a beautiful addition to a hot cocoa station, complete with marshmallows, whipped cream, and chocolate shavings.

Additional Tips for Success

• Use Room Temperature Ingredients: Softened butter and a room-temperature egg blend more easily, resulting in a smoother dough.
• Use High-Quality Chocolate: The better the chocolate, the better the flavor of the cookies. Opt for a good-quality cocoa powder and chocolate chips for the best results.
• Store Properly: Store these cookies in an airtight container to keep them soft and fresh for several days.

If your kitchen is warm, try chilling the baking sheets in the fridge for 10 minutes before placing the dough balls on them. This extra step helps prevent spreading during baking.

Recipe Variations

1. Triple Chocolate Peppermint Cookies: Add white chocolate chips along with the semisweet chocolate chips for an extra layer of flavor.
2. Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients are gluten-free as well.
3. Nutty Twist: Mix in chopped hazelnuts, almonds, or walnuts for added crunch and flavor.

For a spicier holiday twist, add a pinch of cinnamon or cayenne pepper to the dough for a Mexican hot chocolate-inspired cookie.

Freezing and Storage

• Refrigeration: Store baked cookies in an airtight container at room temperature for up to 5 days.
• Freezing Dough: Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
• Freezing Baked Cookies: Fully baked cookies can be frozen in an airtight container for up to 3 months. Thaw at room temperature before serving.

Freezing the dough allows you to enjoy fresh-baked cookies on demand throughout the holiday season.

Healthier Twist Ideas

1. Reduce Sugar: Use less sugar or a sugar substitute in the dough for a lower-sugar version of these cookies.
2. Whole Grain Flour: Replace half the all-purpose flour with whole wheat flour for added fiber and nutrients.
3. Dairy-Free Option: Use plant-based butter and dairy-free chocolate chips to make these cookies suitable for those avoiding dairy.

For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan-friendly peppermint candies.

Serving Suggestions for Events

• Holiday Cookie Exchange: These cookies are a guaranteed hit at any cookie swap, thanks to their festive look and delicious flavor.
• Christmas Dessert Table: Arrange these cookies on a platter with candy canes, chocolates, and other holiday treats.
• Edible Gifts: Package the cookies in decorative tins or cellophane bags tied with holiday ribbons for a thoughtful homemade gift.

Pair these cookies with a holiday cocktail, such as a peppermint martini, or serve them alongside a cup of eggnog for a decadent holiday experience.

Special Equipment

• Electric Mixer: Speeds up the process of creaming butter and sugar.
• Parchment Paper: Prevents sticking and ensures even baking.
• Cooling Rack: Allows the cookies to cool evenly without becoming soggy on the bottom.

A cookie scoop is also helpful for creating evenly sized cookies, ensuring consistent baking times.

Frequently Asked Questions

1. Can I use peppermint bark instead of candy canes?
Yes, chopped peppermint bark works beautifully as a topping or mix-in for these cookies.

2. Can I skip the peppermint extract?
If you’re not a fan of peppermint, you can omit the extract and make these as classic double chocolate cookies.

3. How do I keep the cookies chewy?
Be sure not to overbake the cookies, and store them in an airtight container to retain their moisture.

4. Can I make these cookies ahead of time?
Absolutely! You can make the dough in advance and store it in the refrigerator for up to 2 days, or freeze it for longer storage.

5. Are these cookies nut-free?
Yes, as written, the recipe is nut-free, but always check your ingredients to ensure there is no cross-contamination if baking for someone with allergies.

6. How do I crush candy canes without making a mess?
Place the candy canes in a zip-top bag and use a rolling pin to crush them. This method keeps the mess contained.

7. Can I double the recipe?
Yes, this recipe doubles easily to make a larger batch for holiday parties or gifting.

8. What’s the best way to decorate these cookies?
The crushed candy canes are perfect, but you can also drizzle melted white chocolate over the tops or add holiday sprinkles.

Conclusion

Double Chocolate Peppermint Cookies combine everything you love about holiday baking—rich chocolate, refreshing peppermint, and festive decorations—all in one irresistible treat. Perfect for cookie swaps, holiday gatherings, or gifting, these cookies are easy to make and sure to impress. Whether you’re enjoying them with a warm cup of cocoa or sharing them with loved ones, these cookies are a delicious way to celebrate the season. Get ready to bake up some holiday magic with this crowd-pleasing recipe!