Description
These Double Chocolate Peppermint Cookies are rich, fudgy holiday treats made with cocoa powder, chocolate chips, and crushed candy canes. Perfect for Christmas baking or year-round chocolate cravings. Chewy centers, crisp edges, and cool peppermint flavor make them unforgettable cookies for any occasion.
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/3 cup crushed peppermint candies or candy canes
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract and mix until fully incorporated.
5. Gradually add dry ingredients into the wet mixture, mixing just until combined.
6. Fold in chocolate chips and crushed peppermint candies.
7. Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes until edges are set and centers are still soft.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies stay soft for days—store them in an airtight container.
Freeze dough balls ahead of time and bake straight from frozen.
For extra festive flair, drizzle with melted white chocolate and sprinkle crushed candy canes on top.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg