Double Chocolate Peppermint Cookies
Pour yourself a glass of milk and enjoy these double chocolate peppermint cookies! This festive treat features the perfect blend of sweet and minty flavors. They’re perfect for getting into the holiday spirit!
Why you’ll love this recipe
01. Easy to Make
When developed this recipe, we made sure it’s simple and stress-free— perfect for last-minute baking or busy holiday days! These cookies come together quickly and with minimal effort. They require no chill time, and you can whip them up in under 30 minutes.
02. Flavor
If you’re a fan of chocolate and mint, this combo is a match made in heaven. These cookies are packed with rich chocolate and refreshing peppermint… I mean, could it get any more festive? The depth of the chocolate flavor complements the cool, crisp freshness of peppermint so perfectly.
03. Make Ahead
If you want to get a head start on your holiday baking, you can prep the cookie dough and store it for later. Just scoop the dough into balls and place them on a baking sheet. Then, pop the sheet in the fridge or freezer to chill before transferring the dough balls into an airtight container or plastic bag. This way, when you’re ready to bake, all you have to do is place them straight onto the baking sheet! The dough can be kept in the fridge for up to 3 days or frozen for up to 3 months.
Watch how we made them:
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Double Chocolate Peppermint Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 cups all purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 packet (1/4 cup) hot chocolate powder
- 1/4 cup cocoa powder
- 1 cup chocolate chips
- 1/3 cup finely crushed peppermints
- 1 cup melted chocolate for dipping
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the softened butter, melted butter, sugar, and brown sugar.
- Add the egg, egg yolk, vanilla extract, and peppermint extract. Mix until light and creamy, about 2 minutes.
- Add the flour, cornstarch, baking soda, hot chocolate powder, and cocoa powder. Mix until combined. Then, fold in the chocolate and peppermints.
- Scoop the cookie dough into 3 tbsp balls. Bake at 350℉ for 10 minutes.
- Remove from the oven and tap the baking sheet onto a countertop a few times to slightly flatten the cookies. Return to the oven and bake for another 2 minutes.
- Once the cookies have completely cooled, dip half of each cookie into the melted chocolate and top with crushed peppermints.
