If you are ready to delight your taste buds with a treat that captures the joyful spirit of the holidays, you must try this Irresistibly Festive Double Chocolate Peppermint Cookies Recipe. Imagine biting into a soft, chocolaty cookie bursting with the cool freshness of peppermint and studded with melty chocolate chips and crisp crushed peppermint candies. These cookies are the perfect combination of rich chocolate and refreshing peppermint, making every bite a celebration of festive flavors that brighten up any occasion.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, yet each one plays an essential role in creating the perfect texture, depth of flavor, and that unmistakable festive look. From the cocoa powder that brings rich darkness, to the peppermint extract delivering that cool zing, every item matters.
- 1 cup all-purpose flour: Forms the soft, tender base of the cookies, giving them structure without heaviness.
- 1/2 cup unsweetened cocoa powder: Adds deep chocolate flavor and a beautiful dark color.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for a soft, chewy texture.
- Pinch of salt: Balances sweetness and enhances all chocolate notes.
- 1/2 cup unsalted butter, softened: Provides richness and creates that melt-in-your-mouth crumb.
- 1/2 cup granulated sugar: Sweetens and adds slight crispness around the edges.
- 1/2 cup brown sugar: Contributes moisture and a subtle caramel undertone.
- 1 large egg: Binds the dough together and adds tenderness.
- 1 teaspoon peppermint extract: Gives that unmistakable cool, festive peppermint flavor in every bite.
- 1 cup semi-sweet chocolate chips: For gooey pockets of chocolate that contrast the peppermint perfectly.
- 1/2 cup crushed peppermint candies: Provides crunch, bright color, and bursts of minty sweetness.
How to Make Irresistibly Festive Double Chocolate Peppermint Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) to ensure even baking. Line a baking sheet with parchment paper to prevent sticking and make cleanup a snap.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step is crucial to evenly distribute the leavening agent and cocoa powder, which helps ensure every cookie has that perfect chocolaty flavor and texture.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter with both the granulated and brown sugar until the mixture becomes light and fluffy. This creaming step aerates the dough, giving your cookies a tender, melt-in-your-mouth quality.
Step 4: Add Egg and Peppermint Extract
Beat in the egg and peppermint extract until everything is fully combined. The peppermint extract transforms this cookie into an irresistible festive delight with its fresh and lively aroma.
Step 5: Combine Dry and Wet Ingredients
Gradually mix the dry ingredients into the wet batter, taking care not to overmix. This ensures your cookies stay soft and chewy without becoming tough.
Step 6: Fold in Chocolate Chips and Crushed Peppermint
Gently fold the semi-sweet chocolate chips and crushed peppermint candies into the dough. These add the signature double chocolate and peppermint crunch that makes this recipe so irresistible and festive.
Step 7: Scoop Dough onto Baking Sheet
Use a cookie scoop or tablespoon to drop balls of dough onto the prepared baking sheet, spacing them well to allow for spreading. This step helps your cookies bake evenly and keep their perfect shape.
Step 8: Bake to Perfection
Bake for 10-12 minutes, until the edges are set but the centers remain slightly soft. This timing ensures a soft bite with just enough structure to hold all those festive mix-ins.
Step 9: Cool Before Enjoying
After removing from the oven, let your cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack. Cooling completely allows the flavors to settle and makes handling easier.
How to Serve Irresistibly Festive Double Chocolate Peppermint Cookies Recipe
Garnishes
Serve your cookies with a light dusting of powdered sugar or a drizzle of melted white chocolate to enhance their festive appearance. A small sprinkle of additional crushed peppermint candies on top adds extra flair and texture.
Side Dishes
Pair these cookies with a warm mug of hot cocoa, peppermint tea, or even your favorite holiday latte for the ultimate cozy treat. The peppermint notes in the cookie complement hot beverages beautifully, making your snack or dessert experience even more comforting.
Creative Ways to Present
Arrange your cookies in a festive tin lined with colorful tissue paper, or stack them on a holiday-themed platter for easy sharing. For gift-giving, wrap a few cookies in cellophane tied with a red ribbon for a charming homemade present that anyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They typically stay soft and delicious for up to a week, making them perfect for enjoying over several days or sharing with friends.
Freezing
You can freeze unbaked cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag for up to three months. When you’re ready, bake straight from frozen, adding a couple of extra minutes to the baking time.
Reheating
Warm your cookies slightly in the microwave for 10-15 seconds or in a low oven for a few minutes to revive their soft texture and melty chocolate chips. Enjoy them warm for an even more festive, comforting treat.
FAQs
Can I use peppermint oil instead of peppermint extract?
Yes, but peppermint oil is much more concentrated, so use it sparingly — start with a few drops and adjust to taste to avoid overpowering the cookies.
Are these cookies gluten-free?
The classic recipe uses all-purpose flour, so it is not gluten-free. However, you can substitute with a gluten-free baking blend for a similar texture and flavor.
Can I replace the semi-sweet chocolate chips with dark or milk chocolate?
Absolutely! Dark chocolate chips will add a richer, slightly bitter note, while milk chocolate chips make the cookies sweeter. Both work beautifully in this recipe.
How do I crush the peppermint candies without making a mess?
Place the peppermint candies in a plastic bag, then use a rolling pin or a heavy pan to gently crush them to your preferred size. This method keeps the bits contained and minimizes mess.
Can I make these cookies vegan?
To make a vegan version, substitute the butter with a plant-based alternative, use a flaxseed or chia egg instead of a chicken egg, and choose vegan chocolate chips. The texture might vary but still delicious.
Final Thoughts
If you want to bring the perfect blend of chocolatey richness and cool peppermint joy to your holiday table, you simply must try this Irresistibly Festive Double Chocolate Peppermint Cookies Recipe. It’s an absolute favorite that spreads warmth and smiles with every bite — your friends and family will thank you for it!
Print
Irresistibly Festive Double Chocolate Peppermint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Irresistibly Festive Double Chocolate Peppermint Cookies combine rich cocoa and semi-sweet chocolate chips with a refreshing peppermint twist. Perfect for holiday celebrations, these soft and chewy cookies are infused with peppermint extract and topped with crushed peppermint candies for a delightful crunch and flavor contrast.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon peppermint extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and a pinch of salt. Set aside to prepare for combining with the wet ingredients.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Add Egg and Peppermint: Beat in the large egg and peppermint extract until fully incorporated, adding moisture and the signature peppermint flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can result in tough cookies.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips and crushed peppermint candies, distributing these delicious mix-ins evenly throughout the dough.
- Form Cookies: Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheet, spacing them apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers remain soft, ensuring a chewy texture.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on it for about 5 minutes before transferring them to a wire rack to cool completely, helping them set properly and maintain texture.
Notes
- For a stronger peppermint flavor, you can add an extra 1/2 teaspoon of peppermint extract.
- Make sure butter is softened but not melted to create the perfect creamy texture when mixing.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking to the baking sheet.
- Allow cookies to cool slightly on the baking sheet before transferring to avoid breakage.
- Store cookies in an airtight container at room temperature for up to 5 days.
