Chocolate Peppermint Cookies

Double chocolate Peppermint Cookies with semisweet chocolate chips and crushed peppermint candy for the ultimate chocolate peppermint lover. These scrumptious treats are perfect for your holiday party and Christmas cookie trays.

Course Dessert

Cuisine American

Keyword how to make chocolate peppermint cookies, peppermint chocolate chip cookies, peppermint chocolate cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 167kcal

Author Beth Pierce

Ingredients

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter softened
¾ cup granulated sugar
¾ cup light brown sugar
2 large eggs at room temperature
½ teaspoon peppermint extract
1 cup semi-sweet chocolate chips
2 candy canes finely crushed

Instructions

Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper or silicone mats.
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set it aside for a few minutes.
Using a stand mixer with the paddle attachment on medium speed, beat the butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the eggs one at a time, mixing just until combined. Add the peppermint extract and mix just until combined.
Add the flour mixture to the butter mixture scraping down the bowl and beater when needed. The cookie dough will be thick.
Remove the bowl from the mixer and stir in the chocolate chips. Using a 1 1/2 tablespoon scoop the cookie dough onto the prepared baking sheets with about 2 inches between the dough balls.
Bake for 10-12 minutes. Remove from the oven and immediately top the cookies with the crushed candy canes. Gently press the tops down with the flat side of a spatula, so the crushed candy canes stick to the dough. Let the cookies cool for 5 minutes before moving them to wire racks to cool.

Notes

Soften the butter and bring the eggs to room temperature.
Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
For best results, use parchment paper or a silicone baking mat. It promotes even baking and browning, reduces spreading, and eliminates sticking.
Cream the sugar and butter until light and fluffy. In a stand mixer at level 4, it will take about 3 minutes.
Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with a wrap and refrigerate for 1-2 hours. If the cookies do not spread enough, flatten the dough balls some with the palm of your hand before baking.
Do not overbake these cookies. They are best left soft and chewy with just slightly crispy edges.
Store the cookies on the counter in an airtight container for up to 5 days or freeze them in a freezer-safe container for up to 2 months.

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