Double Chocolate Peppermint Cookies Recipe
Indulge in rich, festive Double Chocolate Peppermint Cookies featuring a luscious blend of semi-sweet chocolate, Dutch cocoa, and a hint of espresso for depth, combined with refreshing peppermint and crunchy candy cane bits. These soft, chewy cookies are perfect for holiday celebrations or any time you crave a decadent chocolate treat with a minty twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12-14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Chocolate Mixture
- 8 ounces semi-sweet 60% cocoa bar, chopped
Dry Ingredients
- 3/4 cup all-purpose flour (measured properly by spooning into cup and leveling)
- 3 tablespoons unsweetened Dutch cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon pure peppermint extract
Topping
- 1/2 cup crushed candy canes
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper and set aside to ensure easy cookie removal and cleanup.
- Melt Chocolate: Place the chopped semi-sweet chocolate in a microwave-safe bowl and melt in 20-second increments, stirring between each until smooth and fully melted. Allow it to cool for about 5 minutes as you prepare the other ingredients.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened Dutch cocoa powder, espresso powder, baking powder, and fine sea salt. Set this mixture aside.
- Melt Butter and Mix with Sugars: In a heatproof bowl, combine the unsalted butter with granulated and light brown sugars. Microwave for 1 to 2 minutes until butter is melted. Whisk the mixture thoroughly until smooth.
- Add Eggs and Extracts: Whisk in the eggs, egg yolk, vanilla extract, and peppermint extract into the butter-sugar mixture until the batter is smooth and creamy.
- Incorporate Melted Chocolate: Stir the cooled melted chocolate into the wet mixture until fully combined.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients just until combined to avoid overmixing, which keeps the cookies tender.
- Scoop and Top Cookies: Using a large 3-tablespoon cookie scoop, place 6-7 dollops of dough spaced about 2 inches apart on each prepared baking sheet. Generously sprinkle the tops with crushed candy canes, being careful to keep pieces away from edges to prevent melting onto the pan.
- Bake Cookies: Bake one tray at a time in the preheated oven for 8-10 minutes until the cookies have set but remain soft in the center. Remove tray from oven and transfer cookies to a cooling rack. Meanwhile, bake the second tray.
Notes
- For the best texture, spoon and level the flour when measuring to avoid packing which can make cookies dense.
- Room temperature eggs help achieve a smooth, uniform batter.
- If you want a stronger peppermint flavor, you can increase peppermint extract slightly but avoid overpowering the chocolate.
- Watch the cookies closely near the end of baking to prevent overbaking, ensuring a soft and chewy texture.
- Let the cookies cool on the pan for a few minutes before transferring to a rack to prevent breaking.
Keywords: double chocolate cookies, peppermint cookies, holiday cookies, chocolate peppermint dessert, fudgy cookies, peppermint candy cookies
