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Double Chocolate Peppermint Cookies

When the holiday season rolls around, nothing feels cozier than baking a batch of double chocolate peppermint cookies. Trust me, these little delights not only satisfy your sweet tooth but also add that perfect festive touch to your gatherings. The combination of rich chocolate and refreshing peppermint is like wearing your favorite fuzzy socks while sipping hot cocoa – it just feels right. Let’s dive into the world of these delicious cookies, shall we?

What Are Double Chocolate Peppermint Cookies?

Double chocolate peppermint cookies are a delightful treat that combines the richness of chocolate with a touch of festive peppermint. They are soft, chewy, and eagerly embraced by anyone who bites into one. Picture this: a warm cookie straight from the oven, with chunks of chocolate melting into a pillow of peppermint bliss. It’s the kind of cookie that makes your heart sing during the chilly months, perfect for holiday parties or cozy nights in.

Ingredients Overview for Double Chocolate Peppermint Cookies

Here’s what you’ll need to whip up these delicious cookies. I promise it’s simple, and you might even have most of them in your pantry already!

All-purpose flour: This is the base of your cookies. If you want to make it gluten-free, feel free to use a gluten-free flour blend.
Unsweetened cocoa powder: Adds a deep chocolate flavor. Use the best quality you can find for maximum impact.
Baking soda: Helps the cookies rise perfectly to that soft, chewy texture.
Salt: Just a pinch enhances the chocolate flavor. Trust me, don’t skip it!
Butter: Softened, of course! It makes for a rich and tender cookie. You can substitute with vegan butter to make them dairy-free.
Granulated sugar & brown sugar: Using both gives cookies that yummy caramel flavor; brown sugar also keeps them chewy.
Eggs: One egg helps bind everything together. If you’re looking for a vegan alternative, a flax egg works well.
Vanilla extract: A must for that beautifully warm flavor.
Chocolate chips: Go for semi-sweet or dark chocolate, but you can mix in white chocolate for extra fun.
Peppermint extract: Adds that signature candy cane flavor. A little goes a long way!
Crushed peppermint candies: These are sprinkled on top for extra crunch and festive flair.

Step-by-Step Instructions to Make Double Chocolate Peppermint Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Combine dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Mix wet ingredients: In a large bowl, beat the softened butter with granulated and brown sugar until creamy. This should take about 2-3 minutes.
Add the egg and vanilla: Beat in the egg until well combined, then stir in the peppermint extract.
Combine: Gradually mix in the dry ingredients, stirring until everything is just combined. Avoid overmixing, my friend!
Fold in chocolate chips: These will melt slightly in the oven, creating pockets of chocolatey goodness.
Scoop the dough: Use a tablespoon or cookie scoop for uniform sizes. Place them on your prepared baking sheet.
Bake: Pop them in the oven for about 10-12 minutes. They may look a little soft, but trust me; they’ll firm up as they cool.
Cool down: Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Enjoy: Once they’re cool, sprinkle crushed peppermint candies on top for a festive touch!

Serving Suggestions

These double chocolate peppermint cookies are best served slightly warm, with a glass of milk or your favorite hot beverage. They also make the perfect gift packaged in a cute tin for your friends and family. Alternatively, you could stack them up beside a plate of fudge or alongside a classic gingerbread house for an irresistible dessert table.

Tips for the Perfect Double Chocolate Peppermint Cookies

Chill the dough: If your dough feels too soft, chill it for about 30 minutes; this helps the cookies hold their shape better.
Play with chocolate: Mix in different types of chocolate chips to create unique flavors.
Watch your baking time: Every oven is different. Keep an eye on them during the last few minutes to avoid burning!
Store properly: Keep any leftovers in an airtight container at room temperature for about a week (if they last that long!).

Q&A Section

Q: Can I use something other than butter?
A: Absolutely! You can use coconut oil or a butter replacement for a dairy-free option.

Q: How can I make these cookies even more chocolatey?
A: Try adding more chocolate chips or using chocolate chunks for a more decadent treat.

Q: Can I freeze the dough?
A: Yes! You can freeze the dough for up to 3 months. Just scoop it onto a baking sheet, freeze until solid, and then transfer to a freezer-safe bag.

Q: What if I don’t have peppermint extract?
A: You can use crushed peppermint candies or leave it out entirely for a delicious chocolate cookie.

Why You’ll Love Them

You’ll adore these double chocolate peppermint cookies for their rich, chocolatey flavor and that cool, refreshing peppermint kick. They are incredibly easy to make and perfect for gifting. Plus, they create that warm, cozy atmosphere that makes your home feel like a winter wonderland. With their chewy texture and delightful toppings, they will surely become a favorite during holiday gatherings!

Behind The Scenes

When I first decided to tackle double chocolate peppermint cookies, let me tell you, I had a few flops! The first batch ended up a bit too dry because I accidentally overbaked them. But after a few tweaks—like adding more chocolate chips and using a cup of chilled dough—I finally got it just right! Not to mention the crushed peppermint added a nice crunch. I loved how they turned out! Check out more of my trials and tasty recipes on my Pinterest page MyRecipeCast. It’s filled with all my favorite dishes and kitchen experiments!

Now, are you ready to bake some delicious cookies? I promise you’re going to love how simple and satisfying this recipe is!