Peppermint Double Chocolate Cookies Recipe

Ever feel like your life could use a little extra minty-chocolate magic? I’ve stumbled upon the perfect cookie recipe that’ll transport your taste buds to a holiday wonderland even in the middle of summer! Let’s dive into creating these irresistible Peppermint Chocolate Chip Cookies that are just waiting to be shared.

I adore making Peppermint Double Chocolate Cookies, particularly in the festive season. Combining unsalted butter at room temperature with granulated and light brown sugars creates an optimal chewy texture.

Intensely chocolatey and chock-full of chocolate chips, these cookies also have the refreshing taste of winter: peppermint. I love these cookies, but they could definitely also be a better-for-you treat.

Much of their decadence is due to the kinds of ingredients that are prone to being too rich or too sweet. But when I factor in how little sugar I use compared to what most cookie recipes call for, I reckon these are a somewhat healthier dessert.

Peppermint Double Chocolate Cookies Recipe Ingredients

• Butter: Adds rich flavor and creates a tender cookie texture.
• Sugars: Both granulated and brown sugars contribute sweetness and moisture.
• Eggs: Provide moisture and act as a binding agent, adding richness.
• Vanilla and Peppermint Extracts: Enhance flavor with aromatic notes, making the cookies minty-sweet.
• Flour: Provides structure and bulk, key for cookie formation.
• Cocoa Powder: Intensifies the chocolate flavor, adding depth and richness.
• Chocolate Chips: Offer bursts of semisweet chocolate, enhancing the cookie’s chocolatey profile.
• Peppermint Candies: Add a festive crunch and refreshing minty sweetness.

Peppermint Double Chocolate Cookies Recipe Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup unsweetened cocoa powder
• 1 1/2 cups semisweet chocolate chips
• 1 cup crushed peppermint candies

How to Make this Peppermint Double Chocolate Cookies Recipe

1. Set your oven to 350°F (175°C) and line parchment paper on the baking sheets.

2. In a big bowl, beat together the softened butter, granulated sugar, and light brown sugar until very fluffy and light.

3. Include the eggs, one at a time, and beat well after each addition. Then, mix in the vanilla extract and the peppermint extract.

4. In another bowl, mix well the all-purpose flour, baking soda, baking powder, salt, and cocoa powder.

5. Slowly incorporate the dry ingredients into the wet ingredients. Mix until combined.

6. Blend in the semisweet chocolate chips and crushed peppermint candies.

7. Place dough by the tablespoon onto the prepared baking sheets, leaving about 2 inches between each scoop.

8. Place in the oven that has been preheated to the right temperature. Allow to bake for a duration of 10-12 minutes. Check to see if the edges are set. If the edges are set, then check the centers of the cookies. The centers should be slightly soft. If the edges are set and the centers are slightly soft, then it is time to remove the cookies from the oven.

9. Take the cookies out of the oven and let them cool on the sheets for 5 minutes. Then, transfer the cookies to a wire rack. Let them cool completely.

10. Keep the cookies in a tightly sealed container at room temperature for a week. Relish!

Peppermint Double Chocolate Cookies Recipe Equipment Needed

1. Oven
2. Parchment paper
3. Baking sheets
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or hand mixer
7. Measuring cups
8. Measuring spoons
9. Spatula or wooden spoon
10. Tablespoon or cookie scoop
11. Wire rack

FAQ

• Can I use salted butter instead of unsalted butter?You can definitely use salted butter. Just be sure to cut back on the salt in the recipe.
• How should I crush the peppermint candies?Put the candies in a plastic bag with a zipper and crush them gently with a rolling pin until they’re the right texture.
• Can I use dark chocolate chips instead of semisweet?Indeed, dark chocolate chips may be utilized to achieve a more intense chocolate taste.
• Is it possible to make this recipe gluten-free?Yes, just replace the all-purpose flour with a gluten-free flour blend made for baking.
• Can I freeze the cookie dough?Certainly! The dough can be frozen. Form it into balls, and freeze them on a baking sheet. After they are frozen, move the balls to a bag that is safe for the freezer.
• How long will the cookies stay fresh?If you store the cookies in an airtight container, they should be fresh for, oh, 5 to 7 days. That’s just a guess, however, because our cookie-sampling rate has been insufficient to determine an accurate shelf life!
• Can I omit the peppermint extract?Absolutely, but it will significantly impact the taste. The cookies will remain scrumptious, with an above-average concentration of chocolate.

Peppermint Double Chocolate Cookies Recipe Substitutions and Variations

1 cup (2 sticks) unsalted butter, softened: You can use these things instead. 1 cup coconut oil. 1 cup margarine.
1 cup granulated sugar can be substituted with 1 cup coconut sugar or with 1 cup raw sugar.
1 cup packed light brown sugar\nSubstitute with\n1 cup granulated sugar plus 1 tablespoon molasses.

2 cups all-purpose flour: Replace with 2 cups whole wheat flour or a mixture of 2 cups gluten-free, all-purpose flour.
1 teaspoon peppermint extract: Substitute with 2 teaspoons crushed fresh peppermint leaves, or 1-2 teaspoons peppermint schnapps.

Pro Tips

1. For enhanced flavor, consider browning the butter before starting the recipe. Allow it to cool to room temperature before creaming with sugars. This will add a rich, nutty note to the cookies.

2. Chill the cookie dough for about 30 minutes before baking. This helps prevent the cookies from spreading too much during baking, yielding a chewy center with crisp edges.

3. Use high-quality cocoa powder and chocolate chips for a more intense chocolate flavor. The richness of these ingredients can make a substantial difference in taste.

4. For an extra burst of peppermint flavor, save a small amount of crushed peppermint candies to sprinkle on top of the cookies right after baking. This adds a festive touch and extra crunch.

5. If you prefer a soft cookie with a gooey center, slightly underbake the cookies and let them finish setting on the baking sheet during the cooling period. Adjust the baking time by starting to check at the 9-minute mark.