Easy Chocolate Double Peppermint Cookies
Bring these soft chocolate peppermint cookies to your next holiday party and watch them vanish! The combination of rich cocoa, cool peppermint, and crunchy candy cane topping makes them as festive as they are delicious! A true must-bake holiday cookie.
Servings: 24 servings
Calories: 116kcal
Ingredients
Dy ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 1 ½ cups dark brown sugar packed
- 3 large eggs room temperature
- 1 teaspoon peppermint extract
Chocolate
- 4 ounces unsweetened chocolate baking bars chopped
- 4 tablespoons unsalted butter
Mix-in and topping
- 1 cup white chocolate peppermint chunks
- ½ cup crushed candy canes
Instructions
- Preheat oven to 325ºF. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside. 1 cup all-purpose flour1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, whisk together brown sugar, eggs, and peppermint extract until thoroughly combined; set aside. 1 ½ cups dark brown sugar1 ½ cups dark brown sugar, 3 large eggs, 1 teaspoon peppermint extract
- In a microwave-safe bowl, combine chopped chocolate and butter. 4 ounces unsweetened chocolate baking barsMicrowave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.4 ounces unsweetened chocolate baking bars, 4 tablespoons unsalted butter
- Whisk melted chocolate mixture into egg mixture until combined.
- Fold in flour mixture using a rubber spatula or wooden spoon until no dry streaks remain.
- Stir in peppermint chunks. 1 cup white chocolate peppermint chunks
- Let dough sit at room temperature for 10 minutes. Meanwhile, place crushed candy canes in a separate shallow dish. ½ cup crushed candy canes½ cup crushed candy canes
- Scoop out 2 tablespoons of dough and roll between palms into a smooth ball. Lightly dip top of dough ball into crushed candy canes or sprinkle crushed candy canes on top of dough. Transfer dough ball to prepared baking sheet and repeat with remaining dough, being sure to evenly space dough balls on prepared sheets.
- Place cookie sheets into oven, 1 sheet at a time, until puffed and edges have begun to set but centers are still soft (cookies will seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.
Notes
- Dough too soft to roll? Place in the fridge for 10-15 minutes until it's scoopable.
- Convection oven: Bake about 10 minutes, rotating sheet halfway through.
- Candy cane shortcut: Instead of dipping, you can stir the crushed candy canes right into the dough.
- Make ahead: Scoop dough into balls and freeze on a baking tray, then transfer to a zip-top bag. Freeze up to 3 months. Let come to room temperature, then top with crushed candy canes and bake.
- Recipe adapted from Cook's Illustrated Chocolate Crinkle Cookies.
Nutrition
Calories: 116kcal | Carbohydrates: 16g | Protein: 2.4g | Fat: 5.3g | Saturated Fat: 3.1g | Cholesterol: 28.4mg | Sodium: 75.8mg | Fiber: 1.5g | Sugar: 9.3g
