Peppermint Double Chocolate Cookies

4.24 from 30 votes

Peppermint Double Chocolate Cookies

Peppermint Double Chocolate Cookies have a rich chocolate taste and are infused with peppermint. They're dipped in chocolate and sprinkled with crushed candy canes for the perfect holiday cookie!

Prep Time15

Cook Time9

Chilling Time2

Total Time2 24

Course: 100 Best Cookies Recipes on the Planet

Keyword: candy cane, chocolate, chocolate chips, christmas, holidays, peppermint

Servings:

Author: Fiona

Ingredients

For the Double Chocolate Peppermint Cookies

1 Cup All-Purpose Flour
2/3 Cup Cocoa Powder dutch processed preferred*
2 teaspoons Cornstarch
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
10 Tablespoons Unsalted Butter softened to room temperature (1/2 cup plus 2 tablespoons)
3/4 Cup Brown Sugar packed
1/4 Cup Granulated Sugar
1 Large Egg
1 teaspoon Peppermint Extract or 1/2 teaspoon if you prefer a milder mint flavor
1 1/2 teaspoon Vanilla
3/4 Cup Semi-Sweet Chocolate Chips or dark

For the Chocolate Peppermint Topping

6 Ounces Semi-Sweet Chocolate or dark
1/2 teaspoon Vegetable Oil
2 Candy Canes crushed, regular sized

US Customary - Metric

Instructions

In a large bowl whisk together the flour, cocoa, cornstarch, baking soda and salt until evenly combined. Set aside.
1 Cup All-Purpose Flour, 2/3 Cup Cocoa Powder, 2 teaspoons Cornstarch, 3/4 teaspoon Baking Soda, 1/4 teaspoon Salt
In a separate large bowl using a stand or hand-held electric mixer beat the butter until well softened.
10 Tablespoons Unsalted Butter
With the mixer on medium speed, add in the sugars and beat until no lumps remain.
3/4 Cup Brown Sugar, 1/4 Cup Granulated Sugar
Then add in the egg, peppermint extract and vanilla and beat until well combined (about 30 more seconds).
1 Large Egg, 1 teaspoon Peppermint Extract, 1 1/2 teaspoon Vanilla
Turn the mixer down to low speed and carefully beat in the flour mixture about 1/2 at a time.
Be careful not to turn the mixer on too high or the flour and cocoa will fly up.
Turn off the mixer and scrape down the sides of the bowl with a large rubber spatula as necessary.
Once the dry ingredients are evenly mixed in, turn the mixer to low and beat in the chocolate chips. The batter will be very thick and very sticky.
3/4 Cup Semi-Sweet Chocolate Chips
Scrape off the beaters, cover the bowl with plastic wrap and refrigerate for 2 hours, or overnight.
Once ready to bake, remove the bowl from the fridge and allow the dough to warm up for 20 minutes. (If you chilled the dough overnight, you'll need to leave it for 30 minutes).
Then preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.
Using a cookie scoop, form the dough into balls 1.5 tablespoons in size.
Roll each into a ball between your hands, flatten slightly, and place on your lined cookie sheets about 2 inches apart. You'll end up with about 22-25 cookies total.
Bake cookies for about 7-9 minutes, or until the tops are just set.
Remove from the oven and allow to cool fully.
I usually cool for 10 minutes on the cookie tray, before transferring to a wire cookie sheet to continue cooling.
Once the cookies are fully cooled, make the topping.
In a medium bowl melt the chocolate and oil in the microwave in short 30 second bursts, stirring the chocolate in between each burst. Once fully melted, stir together until smooth.
6 Ounces Semi-Sweet Chocolate, 1/2 teaspoon Vegetable Oil
Dip 1/2 of each cookie in the melted chocolate, or spread 1/2 of the top of each cookie with melted chocolate using a flat-edge knife or a small rubber spatula.
Place back on your wire rack and sprinkle with crushed candy cakes.
2 Candy Canes

Notes

*These cookies have a rich chocolate flavor. If you prefer a milder chocolate taste, use 1 cup plus 2 tablespoons all-purpose flour and 1/2 cup cocoa powder instead

**Cookies keep well at room temperature in an air-tight container for up to 5 days. Freeze unbaked cookie dough balls for up to 2 months. Then bake the cookie dough balls from frozen. They'll need about 1 extra minute.

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