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- 1 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 1 3/4 cups all-purpose flour - 3/4 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 cup semi-sweet chocolate chips - 1/2 cup crushed peppermint candies (plus extra for garnish) - 1/2 cup white chocolate chips (optional) For the butter, use margarine if needed. If you are out of brown sugar, mix white sugar with molasses. You can also swap semi-sweet chips for dark chocolate chips. Need a nut-free option? Try using dairy-free chocolate chips. If you want to skip the eggs, use 1/4 cup of unsweetened applesauce per egg. Using unsalted butter gives better control over salt levels. Pure vanilla extract adds a warm flavor. The combination of cocoa powder and chocolate chips creates a deep, rich taste. Crushed peppermint candies give a fresh, minty kick. If you add white chocolate chips, they provide a creamy contrast to the dark chocolate. {{ingredient_image_2}} First, gather all your ingredients. You need unsalted butter, brown sugar, granulated sugar, eggs, vanilla, flour, cocoa powder, baking soda, salt, chocolate chips, and peppermint candies. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. In a large bowl, beat the softened butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed until the mix is light and fluffy. This takes about 3-5 minutes. Next, add the eggs one at a time. Make sure each egg is mixed in well before adding the next. Stir in the vanilla extract for flavor. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps mix the dry ingredients evenly. Slowly add this dry mix to the wet butter mixture. Mix on low speed until just combined. This step is key; you want to avoid over-mixing. Gently fold in the chocolate chips and crushed peppermint candies. If you like, add white chocolate chips too. Using a cookie scoop or tablespoon, drop rounded dough portions onto your prepared baking sheets. Leave about 2 inches of space between each cookie. This allows them to spread while baking. Bake in your preheated oven for 10-12 minutes. The edges should be set, while the centers are soft. This gives you that chewy texture. After baking, let the cookies cool on the sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. While they are still warm, sprinkle extra crushed peppermint candies on top. This makes them look festive and adds a burst of flavor. Enjoy your delicious double chocolate peppermint cookies! To get that perfect chewy texture in your double chocolate peppermint cookies, follow these simple steps. First, do not over-mix your dough. Mix just until the dry and wet ingredients come together. Second, leave the cookies slightly underbaked. The edges should look set, but the center should still be soft. This helps keep them chewy. Lastly, let them cool on the baking sheet for a few minutes before moving them. This resting time allows them to finish baking and firm up just right. Baking cookies can be tricky. One common mistake is using cold butter. Always use softened butter to ensure a creamy texture. Another mistake is not measuring the flour correctly. Too much flour makes cookies dry. Use the spoon-and-level method to get it right. Also, remember to rotate your baking sheets halfway through baking. This ensures even cooking and browning. Want to boost flavor? You can add a pinch of espresso powder to your dough. This enhances the chocolate without adding a coffee taste. Another option is to mix in some chopped nuts, like walnuts or pecans. They add a nice crunch. For extra peppermint flavor, consider adding peppermint extract. Just a few drops will make a big difference! Pro Tips Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for better incorporation and a smoother dough. Don’t Overmix: Mix the dough until just combined to keep the cookies tender and avoid a tough texture. Use Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and ensure even baking. Cool on Wire Racks: Allow cookies to cool on wire racks to maintain their chewy texture and prevent sogginess. {{image_4}} You can customize your Double Chocolate Peppermint Cookies easily. Here are a few ideas: - Espresso: Add 1 tablespoon of instant espresso powder for a coffee kick. - Orange Zest: Mix in 1 teaspoon of fresh orange zest for a citrus twist. - Caramel: Incorporate chunks of caramel candy for a sweet surprise inside. These flavors can add depth and excitement to your cookies. Making these cookies gluten-free or dairy-free is simple. For gluten-free, swap all-purpose flour with a 1:1 gluten-free blend. Ensure the blend has xanthan gum for best results. For a dairy-free option, use coconut oil or dairy-free butter instead of regular butter. Use dairy-free chocolate chips to keep the flavor intact. You can make these cookies festive with seasonal touches. Here are some fun ideas: - Candy Cane Crumbles: Use crushed candy canes instead of peppermint candies for a crunchier texture. - Pumpkin Spice: Add 1 teaspoon of pumpkin pie spice for a cozy fall flavor. - Holiday Sprinkles: Decorate with holiday-themed sprinkles before baking for a pop of color. These additions can make your cookies extra special for any occasion! To keep your Double Chocolate Peppermint Cookies tasty, store them in an airtight container. This helps them stay soft and fresh. If you have some left after a day or two, add a slice of bread to the container. The cookies will soak up moisture from the bread, keeping them chewy. You can also layer the cookies with parchment paper to avoid sticking. You can freeze these cookies to enjoy later. Start by letting them cool completely. Place the cooled cookies in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer bag. Remove as much air as possible and seal. They can stay fresh for up to three months in the freezer. When you want to enjoy them, take the cookies out and let them thaw at room temperature. To keep your cookies fresh for longer, store them in a cool, dry place. Avoid direct sunlight, as heat can dry them out. If using a tin, line it with wax paper. This prevents sticking and keeps the cookies moist. For extra freshness, consider wrapping the cookies individually in plastic wrap before placing them in a container. This method also makes sharing easy! To make cookies softer, follow a few simple steps. First, use room temperature butter. This helps create a creamy mix. Second, do not over-mix the dough. Mix just until combined. Lastly, bake the cookies until edges are set, but the centers are still soft. This keeps them chewy. Yes, you can use different types of chocolate! You can mix dark, milk, or semi-sweet chocolate. Each type adds a unique flavor. If you want a sweeter cookie, try milk chocolate. If you like a richer taste, dark chocolate works well. You can even use white chocolate chips for a fun twist. Crushing peppermint candies is easy. Place the candies in a zip-top bag. Use a rolling pin or a heavy pan to crush them. You can also use a food processor for a finer grind. Just be careful not to turn them into dust. You want little bits for texture in your cookies. In this blog post, you learned about the key ingredients, step-by-step baking instructions, and tips for cookie perfection. I shared ways to enhance flavor and avoid common mistakes. We also explored tasty variations and smart storage options to keep your cookies fresh. Remember, baking is fun, and each cookie is a chance to express your creativity. Use these insights to bake delicious treats that everyone will enjoy!

Double Chocolate Peppermint Delights

Delicious cookies combining rich chocolate and refreshing peppermint flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 1 2 granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1.75 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup crushed peppermint candies (plus extra for garnish)
  • 0.5 cup white chocolate chips (optional)

Instructions
 

  • Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
  • In a large mixing bowl, whip together the softened butter, brown sugar, and granulated sugar using an electric mixer. Mix until the mixture is light and fluffy, which should take about 3-5 minutes.
  • Add the eggs to the mixture one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the vanilla extract for added flavor.
  • In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Use a whisk to aerate and evenly distribute the dry ingredients. Gradually incorporate the dry mixture into the wet butter mixture, mixing on low speed until just combined; avoid over-mixing to keep the cookies tender.
  • Gently fold in the semi-sweet chocolate chips and crushed peppermint candies. If you’re using white chocolate chips, now's the time to add those too, giving the dough a few more folds until evenly distributed.
  • Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheets. Ensure you leave enough space (about 2 inches) between each cookie to allow for spreading while baking.
  • Bake in the preheated oven for 10-12 minutes. The edges should look set while the centers remain soft and slightly underbaked for that perfect chewy texture.
  • Once out of the oven, let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely, ensuring they maintain their delightful texture.
  • While the cookies are still warm, sprinkle extra crushed peppermint candies on top for a festive presentation and a burst of flavor.

Notes

Arrange the cookies on a decorative plate and give them a light dusting of powdered sugar for an elegant finish. A sprig of fresh mint alongside the cookies can elevate the holiday spirit!
Keyword chocolate, cookies, holiday, peppermint