Description
Rich, fudgy double chocolate cookies infused with cool peppermint and packed with melty chocolate chips, featuring chewy centers and crisp edges for the perfect festive treat.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
3/4 cup semi-sweet chocolate chips
1/3 cup crushed peppermint candies or candy canes
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a thick dough forms.
- Fold in the chocolate chips and half of the crushed peppermint candies.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Press the remaining crushed peppermint candies onto the tops of each cookie.
- Bake for 9–11 minutes, until the edges are set and the centers remain slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not overbake to maintain chewy centers.
Dough can be refrigerated for up to 24 hours to enhance flavor.
Freeze scooped dough portions and bake from frozen, adding 1–2 extra minutes.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months and reheat in the microwave for 8–10 seconds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
