Double Chocolate Peppermint Cookies
Deliciously soft and chewy cookies featuring a rich chocolate base and a refreshing peppermint twist, perfect for holiday gatherings or year-round enjoyment.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure to let it sit to reach room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Room temperature is preferable.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips Can use dark or white chocolate as a substitute.
- ½ teaspoon peppermint extract Adjust according to taste.
Instructions
Preparation
- Gather all ingredients and preheat the oven to 350°F (175°C).
- In a large bowl, cream together butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition, and then incorporate vanilla extract.
- In another bowl, whisk the flour, cocoa powder, baking soda, and salt together.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips and then stir in the peppermint extract.
Baking
- Line a baking sheet with parchment paper.
- Drop spoonfuls of dough onto the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes or until edges are set and center remains soft.
Notes
Store cookies in an airtight container at room temperature. They can be frozen for up to three months. Reheat by microwaving for 10-15 seconds.