Go Back
–+ servings
Double Chocolate Peppermint Cookies

Decadent Double Chocolate Peppermint Cookies for the Holidays

These Double Chocolate Peppermint Cookies are a festive treat, combining rich chocolate and peppermint for a delightful holiday dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Chilling Time 1 hour
Total Time 1 hour 38 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup all-purpose flour spoon and level for precision
  • 1/2 cup unsweetened cocoa powder adds intense chocolate flavor
  • 1/2 teaspoon baking soda acts as a leavening agent
  • 1/4 teaspoon salt enhances flavor
  • 1/2 cup unsalted butter (softened) make sure it’s softened
  • 1/2 cup granulated sugar contributes sweetness
  • 1/2 cup light brown sugar adds moisture
  • 1 large egg binds the dough
  • 1 teaspoon pure vanilla extract opt for real extract
  • 1 cup vanilla candy coating (or white chocolate chips) for dipping
  • 1 teaspoon pure peppermint extract infuses the minty flavor
  • 1/2 cup crushed candy canes adds crunch and festive look
  • 1 cup chocolate chips for pockets of melted chocolate
Optional Toppings
  • 1/4 cup additional crushed candy canes for extra festive crunch
  • 1/4 cup sprinkles adds fun festive flair

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking sheets
  • Parchment paper
  • Spatula
  • microwave-safe bowl

Method
 

Step‑by‑Step
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add in the egg and vanilla extract, beating until fully incorporated.
  5. Gradually fold in the dry ingredient mixture until just combined.
  6. Gently fold in chocolate chips until evenly distributed.
  7. Wrap the dough in parchment and refrigerate for at least 1 hour.
  8. Scoop the chilled dough onto prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for about 8 minutes, until tops are set.
  10. Let cool on sheets for 5 minutes, then transfer to a wire rack.
  11. Melt vanilla candy coating and dip cookie tops, then sprinkle with crushed candy canes.
  12. Allow the coating to set before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. They freeze well for up to 2 months.

Tried this recipe?

Let us know how it was!