Double Chocolate Peppermint Cookie Bliss

Why You’ll Love This Recipe

• Fudgy and Decadent: These cookies are soft, rich, and loaded with chocolate—perfect for chocolate lovers.
• Easy to Make: No fancy equipment or special techniques required. Just simple ingredients and a little holiday magic.
• Festive Flair: Peppermint adds a refreshing twist that’s perfect for the season.
• Make-Ahead Friendly: They taste amazing fresh, but the dough or baked cookies can be stored for later, too!

Ingredients Breakdown

Essentials

• All-Purpose Flour: The foundation of every good cookie. You can substitute with a 1:1 gluten-free flour blend if needed.
• Unsweetened Cocoa Powder: Go for Dutch-processed cocoa for a deeper chocolatey flavor.
• Semi-Sweet Chocolate Chips: These melt into gooey pockets of chocolate in every bite.
• Unsalted Butter: Always opt for unsalted so you can control the salt levels.
• Crushed Peppermint Candies: These not only add minty flavor but also give a colorful, crunchy topping.
• Pure Peppermint Extract: Just a touch goes a long way for that signature holiday flavor.
• Brown Sugar: Adds moisture and a hint of molasses for chewy cookies.

Pro Tips

Can’t find peppermint extract? No worries—you can finely crush extra peppermint candies and mix them into the batter for a similar effect.

Chill the dough: If you’ve got time, chilling the dough for an hour will enhance the flavor and help the cookies bake up thicker and chewier.

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup later.
2. Create the Chocolate Base: In a microwave-safe bowl, melt the butter and half the chocolate chips in 30-second intervals, stirring each time until smooth. Let cool slightly.
3. Mix the Dry Ingredients: In another bowl, whisk together all-purpose flour, cocoa powder, baking soda, and a pinch of salt.
4. Combine Wet and Dry: In a larger mixing bowl, beat together the melted chocolate mixture, sugars, eggs, and peppermint extract. Gradually add the dry mixture into the wet ingredients, folding gently to combine.
5. Add Chocolate Chips: Stir in the remaining chocolate chips for those dreamy gooey bites.
6. Scoop & Bake: Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Top each cookie with crushed peppermint candies.
7. Bake: Bake for 10-12 minutes, or until the edges are set but the centers look slightly soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chef’s Tips and Tricks

• Don’t Overbake: The cookies may look slightly underdone when you pull them out, but they’ll firm up as they cool. Trust the process!
• Crushing Candies: Place peppermint candies in a zip-top bag and crush them with a rolling pin or heavy skillet for minimal mess.
• Storage: Store baked cookies in an airtight container for up to a week. You can also freeze the dough balls and bake fresh cookies whenever the craving hits!

Recipe Variations and Serving Suggestions

• Make It Vegan: Swap butter for a plant-based alternative, use flax eggs instead of regular eggs, and opt for dairy-free chocolate chips.
• Add Some Texture: Mix in chopped candy canes or white chocolate chunks for a fun twist.
• Serve with Hot Cocoa: Dunk a warm cookie into a mug of hot cocoa for maximum holiday spirit!

FAQs

• Can I freeze these cookies? Absolutely! Freeze baked cookies or raw dough for up to three months. Bake frozen dough directly—just add a minute or two to the bake time.
• What if I don’t like peppermint? You can omit the peppermint extract and candies entirely. The cookies will still be deliciously chocolatey!
• Why are my cookies flat? Make sure your butter isn’t too hot when mixing the dough, and don’t skip chilling the dough if your kitchen is warm.