Chewy Double Chocolate Peppermint Cookies are a delicious treat that effortlessly blend rich chocolate and refreshing peppermint flavors. These cookies are perfect for festive occasions or a cozy dessert at home. With a chewy texture, melty chocolate chips, and a hint of peppermint, they are sure to please everyone. Baking these cookies fills your kitchen with a wonderful aroma that will have everyone excited for a taste.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Perfectly Chewy Texture
- Rich Chocolate Flavor
- Refreshing Peppermint Twist
- Easy to Make
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Ingredients List
- 1/2 cup unsalted butter (softened)
- 3/4 cup sugar
- 1 large egg
- 1/4 tsp natural peppermint extract
- 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 candy cane (finely crushed)
- 1/3 cup dark, bittersweet or semisweet chocolate chips
How to make Step-by-Step
1. Preheat Your Oven
Preheat oven to 350 degrees F (176 C).
2. Cream Butter and Sugar
In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add the egg and peppermint extract, then beat until light and fluffy, scraping down the sides as you mix.
3. Combine Dry Ingredients
Sift flour, salt, cocoa powder, baking soda, and baking powder together. Gradually sift this mixture over the wet ingredients while mixing. Combine well.
4. Add Chocolate Chips
Stir in the chocolate chips with a mixing spoon. Chill the dough in the freezer for 10 minutes while the oven finishes heating.
5. Form Cookie Dough
Form the dough into small balls (about heaping 1 Tbsp each) and place them 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press down the tops and add a few more chocolate chips on top.
6. Bake the Cookies
Bake for 10-12 minutes. The edges should start to dry, while the tops remain slightly soft. Sprinkle crushed candy cane on the cookies immediately after removing from the oven.
7. Cool and Store
Transfer cookies to a cooling rack and let them rest until completely cooled. Store in an airtight container for freshness or freeze for several weeks.
Serving Suggestions
Serve these cookies with a glass of milk or hot cocoa for a delightful treat. They are also great for gift-giving, especially during the holiday season.
Storage Tips
- Keep in an airtight container.
- Freeze for long-term storage.
- Store in a cool, dry place.
Tips for Success
- Make sure butter is softened, not melted.
- Don’t skip chilling the dough for better texture.
- Use high-quality chocolate for richer flavor.
Variations to Try
- Add nuts for added crunch.
- Use white chocolate chips for a different taste.
FAQs
Can I use a different extract?
Yes, vanilla extract works well too.How do I know when they are done?
The edges will appear dry, and the tops will look slightly soft.Can I make them smaller?
Yes, adjust the baking time as needed for smaller cookies.How long can I store these cookies?
They stay fresh for several days in an airtight container or can be frozen for weeks.
Closing Notes
Chewy Double Chocolate Peppermint Cookies are a delightful combination of flavors that can brighten any occasion. Their chewy texture and festive touch make them a favorite among family and friends. Whether you bake them for a party or a cozy night in, these cookies promise a treat that everyone will love. Enjoy the process of making them, and savor every delicious bite!
Chewy Double Chocolate Peppermint Cookies
Ingredients
Cookie Base
- 1/2 cup unsalted butter (softened) Make sure butter is softened, not melted.
- 3/4 cup sugar
- 1 large egg
- 1/4 tsp natural peppermint extract Can substitute with vanilla extract if desired.
- 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
- 1/3 cup cocoa powder Use high-quality cocoa for better flavor.
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 candy cane finely crushed Sprinkle on cookies after baking.
- 1/3 cup dark, bittersweet or semisweet chocolate chips Use high-quality chocolate for richer flavor.
Instructions
Preparation
- Preheat oven to 350 degrees F (176 C).
- In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add the egg and peppermint extract, then beat until light and fluffy, scraping down the sides as you mix.
- Sift flour, salt, cocoa powder, baking soda, and baking powder together. Gradually sift this mixture over the wet ingredients while mixing. Combine well.
- Stir in the chocolate chips with a mixing spoon. Chill the dough in the freezer for 10 minutes while the oven finishes heating.
Baking
- Form the dough into small balls (about heaping 1 Tbsp each) and place them 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press down the tops and add a few more chocolate chips on top.
- Bake for 10-12 minutes. The edges should start to dry, while the tops remain slightly soft. Sprinkle crushed candy cane on the cookies immediately after removing from the oven.
Cooling and Storage
- Transfer cookies to a cooling rack and let them rest until completely cooled.
- Store in an airtight container for freshness or freeze for several weeks.
