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
Scale
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.
