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+ servings
Double chocolate peppermint cookies sitting in a tin on a grey food photography background.
4.41 stars (5 ratings)

Chewy Double Chocolate Peppermint Cookies

These chocolate peppermint cookies are made with double the chocolate from cocoa powder and peppermint flavored chocolate. They are fudgy, delicious and the most perfect cookie to make for the holidays! The recipe makes 16 perfect chocolatey and minty cookies. 

Ingredients

  • 1/2 cup (113.5 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) brown sugar
  • 1 (1) egg, large
  • 1 egg yolk
  • ½ teaspoon (0.5 teaspoon) vanilla extract, or peppermint extract for more flavor
  • 1 ½ cups (187.5 g) all purpose flour
  • ½ cup (43 g) unsweetened cocoa powder
  • 1/2 teaspoon (0.5 teaspoon) baking powder
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ½ teaspoon (0.5 teaspoon) kosher salt
  • 1 cup (175 g) peppermint flavored chocolate bar, such as Ghirardelli peppermint bark, chopped, plus more for garnish

Instructions
 

  • Eggs creamed with butter and sugar in a stainless steel mixing bowl.
    In the bowl of a stand mixer fitted with the paddle attachment beat the 1/2 cup butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar on low-medium speed until light and fluffy, about 1 minute. Add the egg and yolk and then pour in the 1/2 tsp either vanilla or peppermint extract. Mix again for 1 minute.
  • Chocolate cookie batter in a stainless steel bowl.
    Add the 1 1/2 cups flour, 1/2 cups cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt and continue to mix until dough forms.
  • Stop the mixer, add the chopped chocolate and mix by hand, so you don’t break up the chocolate too much. Chill the cookie dough for 1 hour in the fridge.
  • 5 cookie dough balls lined up on a sheet tray.
    Using an ice cream scoop, scoop the dough into even shaped balls and line 5 of them up on parchment lined sheet trays with about 1” of space in between.
  • Preheat the oven to 350° F. Take a few small chopped pieces and press them down onto the tops or sides of the cookie dough. Not too hard to press the dough down, just light enough to get it to stick to the top.
  • Bake the cookies for 13-15 minutes. 13 if you want them more chewy, 15 if you want it more cakey.

Notes

To keep the cookies perfectly round, place a larger round cookie cutter or an overturned glass over the cookie while it's still warm and scoot it around the cookie to shape it. 
Serving: 1cookie, Calories: 322kcal, Carbohydrates: 43g, Protein: 3g, Fat: 17g, Saturated Fat: 11g, Cholesterol: 54mg, Sodium: 158mg, Potassium: 117mg, Fiber: 2g, Sugar: 30g, Vitamin A: 410IU, Calcium: 40mg, Iron: 2mg
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