Double Chocolate Peppermint Cookies are a festive treat that combines rich chocolate cookies with creamy white chocolate and a refreshing hint of peppermint. Perfect for holiday gatherings, cookie exchanges, or simply indulging during the winter season, these cookies are sure to delight chocolate and mint lovers alike!
Ingredients List
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1/2 teaspoon peppermint extract (adjust to taste)
For the Topping:
- 1 cup white chocolate chips
- 1/4 cup crushed peppermint candies or candy canes
Timing
Preparing Double Chocolate Peppermint Cookies takes about 15 minutes of prep time and 10-12 minutes of baking time.
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2: Make the Cookie Dough
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips.
Step 3: Bake the Cookies
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Step 4: Prepare the Topping
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring after each interval until smooth.
- Drizzle on Cookies: Once the cookies are completely cooled, drizzle the melted white chocolate over the top of each cookie.
- Add Peppermint: Immediately sprinkle the crushed peppermint candies on top of the white chocolate before it sets.
Nutritional Information
Here’s a quick glance at the nutritional profile of Double Chocolate Peppermint Cookies (per cookie, based on 24 cookies):
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 180 |
| Protein | 2g |
| Fat | 8g |
| Carbohydrates | 26g |
| Fiber | 1g |
| Sugar | 14g |
Tips for Customization
- Chocolate Variations: Experiment with different types of chocolate chips, such as dark chocolate or milk chocolate, for varied flavors.
- Mint Flavor: Adjust the amount of peppermint extract according to your taste preference; you can also add a few drops of food coloring to the white chocolate for a festive touch.
- Add Nuts: For extra texture, consider adding chopped nuts like walnuts or pecans to the cookie dough.
Storing Tips for the Recipe
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe container for up to 3 months.
Conclusion
Double Chocolate Peppermint Cookies are a delightful holiday treat that combines the richness of chocolate with the refreshing taste of peppermint. These cookies are perfect for sharing or enjoying with a warm cup of cocoa!
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the cookie dough in advance and refrigerate it for up to 3 days. Just let it sit at room temperature for a few minutes before baking.
Can I use different types of chocolate for the cookies?
Absolutely! Feel free to mix and match with different types of chocolate chips, such as dark, milk, or even white chocolate.
What if I can’t find peppermint extract?
If you don’t have peppermint extract, you can use mint extract, but use it sparingly as it can be more potent.
Double Chocolate Peppermint Cookies Recipe
Ingredients
- For the Cookies:
- • 1 cup (2 sticks) unsalted butter, softened
- • 1 cup granulated sugar
- • 1 cup brown sugar, packed
- • 2 large eggs
- • 2 teaspoons vanilla extract
- • 1 3/4 cups all-purpose flour
- • 3/4 cup unsweetened cocoa powder
- • 1 teaspoon baking soda
- • 1/2 teaspoon salt
- • 2 cups semi-sweet chocolate chips
- • 1/2 teaspoon peppermint extract (adjust to taste)
- For the Topping:
- • 1 cup white chocolate chips
- • 1/4 cup crushed peppermint candies or candy canes
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Make the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips.
Bake the Cookies:
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Prepare the Topping:
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring after each interval until smooth.
- Once the cookies are completely cooled, drizzle the melted white chocolate over the top of each cookie.
- Immediately sprinkle the crushed peppermint candies on top of the white chocolate before it sets.
