These double chocolate chip peppermint cookies are perfect for the holidays. They have a soft and chewy double chocolate chip cookie base and are topped with loads of peppermint baking chips!
As we start wrapping up 2024, I wanted to pause and reflect on the things I’m grateful for:
- My (and my family’s) health
- Having a job, a roof over my head, adequate nutrition, and reliable transportation
- Being surrounded with good friends who continuously make me laugh
One other thing that I’m grateful for, which I allude to quite frequently on the blog, is my daughter’s ability to work independently in the kitchen. Her culinary skills have really blossomed this year, and it’s been exciting to watch. My husband and I are the sole beneficiaries of her kitchen creations, as we get to taste the results without having to do any of the work. Sometimes, it’s like having a free personal chef/baker! (I know she’s cringing right now because she sometimes reads the blog).
I came home after teaching some lessons at the rink one afternoon and commented about how the house smelled minty. It turns out that Addie was in the kitchen earlier, and she had baked these double chocolate chip peppermint cookies. How lucky am I?
The texture of the cookies was good – it was soft and chewy, and it was definitely full of peppermint flavor. If you want these even more peppermint-y, then add more peppermint extract.
My husband and I thoroughly enjoyed these, and we are looking forward to taste testing more desserts soon!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Double chocolate chip peppermint cookies
Ingredients
- 1 and ¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick or 8 Tablespoons) unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg
- ¼ teaspoon peppermint extract
- 1 cup chocolate chips
- ½ cup Andes peppermint baking chips or 12 mini candy canes (or 3 regular sized candy canes), crushed
Instructions
- Preheat your oven to 350℉. Line two baking sheets with parchment paper or silicone mats and set aside.
- In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium high speed until light and fluffy, about 2-3 minutes.
- Add the egg and the peppermint extract and mix well.
- Turn the mixer to low and slowly add in the dry ingredients until a few dry streaks remain.
- Fold in the chocolate chips and mix until no dry streaks remain.
- Using a medium sized cookie scoop, scoop out portions of dough onto the palm of your hand. Roll it into a ball. Then place the dough on your prepared baking sheet and flatten it slightly with your hand. Press the peppermint chips (or crushed candy canes) on top. Repeat with the remaining dough, making sure to leave at least 1-2 inches of space between each cookie.
- Bake in your preheated oven for about 10-12 minutes. The centers will appear to be underdone, and that is OK. Do not over bake these.
- Allow the cookies to cool completely before serving.