Double Chocolate Peppermint Cookies
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If you’re looking for a delicious cookie recipe to whip up this holiday season or bring to the next Christmas party, these double chocolate peppermint cookies are sure to be a hit. Trust me, even the kids will love em’!
I’m not a huge baker, but when Christmas comes rolling around that’s a different story. I can’t help but want to spend all my time in the kitchen whipping up festive desserts.
This cookie recipe is a big favorite in our house. My husband loves ALL things peppermint. Mint ice cream, mint chocolate, oh yeah, he loves Christmas too.
So when you combine the love of peppermint and Christmas together, you can see why these peppermint chocolate cookies end up being a huge hit for almost anyone.
I will note if you’re a breastfeeding mother, you may want to check in with your lactation consultant before indulging in this peppermint recipe.
Though NO published case studies explicitly show that peppermint can decrease milk supply, there has been anecdotal evidence that high amounts of menthol or peppermint can cause a decrease in breast milk supply.
That shouldn’t ruin the fun. These cookies taste JUST as good even without the peppermint flavor. Sub the peppermint for some fun holiday sprinkles instead to make them extra lactating mom-friendly.
Ingredients for This Perfect Holiday Cookie
What makes these cookies so awesome, is they’re made completely from scratch. Yet, they are very simple to whip up.
Now, if you really wanted to save on some time, you could sub out the main ingredients for a pre-made cookie mix like this one, but I don’t recommend it. Though they won’t taste bad, they just don’t have the same texture or flavor.
Here’s what you will need to make these peppermint cookies:
- 2 cups all purpose flour – using the right amount of flour is what will ensure your cookie comes out with the perfect crunch-to-chew texture.
- ⅓ cup cocoa powder – cocoa powder is lower in fat than normal chocolate, meaning you’ll need a lot less cocoa powder than chocolate to obtain the exact same flavor. (just don’t let your pets get into your cocoa powder, it’s incredibly toxic to them!)
- 1 tsp baking soda – baking soda is what helps give your cookies that soft, fluffy texture in the middle.
- 1 tsp salt – this will simply enhance your cookie’s flavor so that it isn’t overly sweet and sugary.
- 1 cup butter, softened (2 sticks) – this is another ingredient that can impact your cookies texture.
- ¾ cup granulated sugar – mostly for flavor, sugar can also create that crispy edge on the cookie.
- ¾ cup brown sugar – same with regular sugar, except brown sugar can add to the chewiness of a cookie.
- 1 tsp vanilla extract – an ingredient that adds flavor to your cookie.
- 2 eggs – without eggs, your cookies may become crumbly and not hold well together.
- 12 oz package of chocolate chips – this adds more chocolate flavor and goodness to the cookies.
- 6 candy canes, crushed – the candy cane pieces give these cookies their festive punch, candy canes.
After you gather all of your cookie ingredients, you’ll want to get together the supplies you’ll be needing to bake with:
- Small plate
- Medium bowl
- Large mixing bowl (or a KitchenAid mixer if you have one)
- Spoon or cookie scoop
- Non-stick baking sheet
- Ziploc bag
How to Make Double Chocolate Peppermint Cookies
First, you’ll want to preheat your oven to 350℉.
Then you will take your candy canes and crush them up. I personally find it easiest to crush them in a bag so that you don’t make a huge mess. After they’re all crushed, pour them onto a small plate and set aside.
In your medium bowl, you’re going to combine the dry ingredients together (flour, cocoa powder, baking soda, and salt).
Next, you’re going to cream the butter, sugar, brown sugar, and vanilla in a large mixing bowl, using an electric mixer (like your Kitchenaid mixer) on low-medium speed or a handheld mixer also on low-medium speed. Then, add in your eggs and mix until completely blended.
Finally, add in around ¼ of your dry flour mixture at a time from the medium bowl, and mix on low speed until you have a soft dough texture.
Keep in mind, this cookie dough will be a tad softer compared to traditional cookie dough. Don’t worry, this is intentional as it’s what makes this cookie recipe perfectly moist and chewy in all the right spots!
Now that your cookie dough is ready, you can use a spoon or cookie scooper to gather a scoop of dough, dip it into your crushed peppermint candy canes and set it on the cookie sheet (the top of the cookie should be candy cane side up).
Be sure to leave around 2 inches between each cookie on the sheet.
Once all your cookies are on the cookie sheet, put them in the oven for approximately 9 – 11 minutes.
Be sure to take a peek at them around the halfway point to ensure they’re cooking right. That will help you gauge how much time they should need to achieve that perfect gooey yet formed cookie texture.
Your final step is to remove these delicious Christmas cookies from the oven, set them on a cooling rack, and let them cool to room temp.
Letting these cookies cool down is important. If any of your candy canes are stuck to the cookie sheet, they will pull apart your cookies as you try to lift them off the baking sheet. Hence, the importance of letting them fully cool down so your cookies don’t crumble.
Double Chocolate Peppermint Cookies Recipe Tips
How many cookies does this recipe make?
This yummy recipe yields around 48 cookies (depending on the size you make them).
If you use a standard cookie scooper to make your cookie dough balls, expect 48 delicious, baked cookies.
How long does it take to make these double chocolate cookies?
As a mom, this is probably the most important question right here. To prepare, you can expect to spend around 20 minutes getting it all ready.
Once prepped, expect 9 – 11 minutes cook time.
Once cooked, let them completely cool down, which might take up to an hour.
How should I store these festive treats?
My rule of thumb with almost all cookie recipes is to store them in an airtight container for up to 3 days at room temperature or in the freezer for up to 10 days.
These delicious chocolate peppermint cookies are one of my favorite cookie recipes so I hope you love them too!
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