Double Chocolate Peppermint Cookies (Detailed Recipe)

These Double Chocolate Peppermint Cookies are the perfect balance of rich chocolate and fresh, minty goodness, making them an ideal holiday treat or a cozy dessert for winter evenings. The combination of semi-sweet chocolate chips and peppermint candies in a soft, chewy cookie gives a delightful contrast of flavors and textures. A drizzle of melted chocolate on top adds a glossy finish and even more chocolatey goodness. Here’s everything you need to know to make these irresistible cookies.

Ingredients

For the Cookies:

1 cup (2 sticks) unsalted butter, softened: The butter should be soft to room temperature so it can cream properly with the sugar. It helps create a light, fluffy cookie dough.
1 cup granulated sugar: This gives sweetness and texture to the cookie base.

½ cup packed brown sugar: Brown sugar adds moisture and a subtle caramel flavor that complements the richness of the chocolate.
2 large eggs: Eggs help bind the dough together and provide structure to the cookie.
1 teaspoon vanilla extract: Enhances the overall flavor profile of the cookies.

2 cups all-purpose flour: Provides the structure and texture for the cookie.
½ cup unsweetened cocoa powder: A rich cocoa powder adds deep chocolate flavor and darkens the dough.
1 teaspoon baking soda: This is the leavening agent that helps the cookies spread and rise slightly as they bake.

½ teaspoon salt: Salt balances the sweetness and brings out the other flavors in the cookies.
1 ½ cups semisweet chocolate chips: These add rich, melty pockets of chocolate in each bite.
½ cup crushed peppermint candies or peppermint candy canes (about 10-12 large candies): The peppermint adds a refreshing holiday twist and gives the cookies their signature minty flavor.

For the Chocolate Drizzle (optional, but recommended):

½ cup semisweet chocolate chips: For an extra burst of chocolate, melted and drizzled over the cookies.
1 tablespoon vegetable oil: Helps smooth out the chocolate for easy drizzling.

Instructions

Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C). This ensures the oven is ready when your cookies are ready to bake.
- Line two baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and helps them bake evenly.
- Cream the butter and sugars together. In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 3-4 minutes. This step is essential for a tender, chewy cookie.
- Add the eggs and vanilla. Crack in the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until everything is incorporated.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the dry ingredients, ensuring no clumps of cocoa powder or baking soda in the dough.
- Add the dry ingredients to the wet ingredients. Gradually fold the dry mixture into the wet ingredients. Use a spatula or mixer on low speed to combine the dough without overmixing (which can result in tough cookies).
- Stir in the chocolate chips and peppermint. Once the dough is formed, fold in the chocolate chips and crushed peppermint candies. You can adjust the amount of peppermint based on your personal preference for mintiness.
Shape and Bake the Cookies:
- Scoop the dough. Use a tablespoon or a cookie scoop to portion out the dough. Roll each portion into a ball and place it on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Flatten the dough slightly. Gently press down each dough ball with your fingers or the back of a spoon to flatten it slightly. This helps the cookies bake evenly and gives them a nice, round shape.
- Bake the cookies. Place the baking sheets in the oven and bake for 8-10 minutes, or until the edges are set and the tops look slightly cracked. The centers should be soft but not raw. They will firm up as they cool.
- Cool the cookies. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from falling apart while still warm.

Prepare the Chocolate Drizzle (optional but adds a festive touch!):
- Melt the chocolate. In a microwave-safe bowl, heat the semisweet chocolate chips and vegetable oil in 20-30 second intervals, stirring after each, until the chocolate is smooth and melted.
- Drizzle the chocolate. Once the cookies are completely cool, use a spoon or a fork to drizzle the melted chocolate over the top of each cookie in a decorative pattern. You can also drizzle a bit of extra crushed peppermint over the chocolate drizzle for more color and crunch.

Serve and Enjoy!
- Allow the chocolate drizzle to set at room temperature for 30 minutes or place the cookies in the fridge for faster setting. Serve the cookies with a hot cup of cocoa, coffee, or a glass of milk for the ultimate treat!

Pro Tips and Variations:

Crushed Peppermint: For a stronger mint flavor, use peppermint extract in the dough itself in addition to the crushed candies. About 1 teaspoon of peppermint extract should do the trick.

Extra Chocolate: To make these cookies even more chocolatey, you can fold in a handful of mini chocolate chips or drizzle with white chocolate for a fun contrast.
Chill the Dough: If you prefer thicker cookies, chill the dough for at least 30 minutes before baking. This will prevent the cookies from spreading too much.
Minty Center: For a minty surprise, you can press a mini peppermint patty or mint chocolate in the center of each cookie ball before baking.

Texture: For slightly chewier cookies, add an extra tablespoon of brown sugar. For a crispier cookie, you can bake them a bit longer.
Freezing the Dough: These cookies freeze well! After scooping out the dough, place it on a baking sheet and freeze until solid, then transfer the dough balls to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

Storage:

Room Temperature: Store cookies in an airtight container at room temperature for up to one week. They’ll stay fresh and chewy.

Freezing: To freeze, wrap cookies individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.

These Double Chocolate Peppermint Cookies combine the best of both worlds—rich chocolate and a minty holiday flair. The perfect sweet treat for any festive occasion, these cookies are sure to bring joy and satisfy your chocolate cravings.