Double Chocolate Peppermint Cookies
Delightful chewy cookies combining rich chocolate flavor with refreshing peppermint, perfect for festive occasions and cozy nights.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup dark chocolate chips
- ½ cup crushed peppermint candies (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until smooth and creamy.
- Beat in the eggs one at a time, mixing until fully incorporated before adding the next. Stir in the vanilla and peppermint extracts.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture until just combined.
- Fold in the dark chocolate chips and crushed peppermint candies.
- Prepare baking sheets with parchment paper or leave ungreased.
- Drop tablespoon-sized amounts of dough onto the prepared sheets, spaced about 2 inches apart.
Baking
- Bake for 10-12 minutes, until edges are set but centers are still soft.
- Allow to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. For best results, chill the dough before baking.