Dessertsbiggerbolderbaking5.0
Double Chocolate Peppermint Cookies
My Double Chocolate Peppermint Cookies are easy, festive, and fun for kids—perfect for using up candy canes and adding to your holiday spread!
👥 20 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 15 min🔥 Cook: 10 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- baking sheet
- oven
- pan
📝 Preparation Steps
1
To Make the Dough
2
In a small microwavable bowl, combine the bittersweet chocolate, butter and cocoa powder, and heat for ⏱️ 60-90 seconds in ⏱️ 30 second increments, stirring in between, until the chocolate and butter have melted. Set aside to cool.
3
In the bowl of a stand mixer fitted with a whisk attachment, whip the eggs, granulated sugar, brown sugar and salt on high speed for ⏱️ 3 minutes, until light and fluffy.
large eggs (, at room temperature)2
4
Lower the speed to medium and add in the peppermint extract, vanilla extract and the melted chocolate mixture.
peppermint extract1 teaspoonvanilla extract1 teaspoon
5
Turn the speed to low and fold in the flour until just combined, then transfer to a bowl, cover with plastic wrap and chill for ⏱️ 1 hour.
6
To Bake the Cookies
7
Preheat the oven to 325°F (165°C) fan assist and line 2 baking sheets with parchment paper. Set aside.
8
Scoop 2-tablespoon portions of dough (about 1 ½ oz/ 42 g) onto the prepared baking sheets about 2 inches (5 cm) apart, then chill for ⏱️ 30 minutes.
9
Bake for ⏱️ 8 minutes. Sprinkle the crushed candy on top of the cookies and bake for another ⏱️ 2 minutes, or until just barely set in the center.
10
Let cool on the pans for ⏱️ 5 minutes before transferring to a wire rack to cool completely.
11
Enjoy with a glass of milk! Store in an airtight container at room temperature for up to 3 days.
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