Description

Indulge in the holiday spirit with these delectable Double Chocolate Peppermint Cookies. Each soft, chewy cookie is packed with rich chocolate flavor and refreshing peppermint crunch, making them the perfect treat for festive gatherings or cozy nights at home. With melted chocolate chips and a sprinkle of crushed candy canes, these cookies offer a delightful balance of sweetness and minty freshness that will have everyone coming back for more.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup crushed candy canes

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy (about 3 minutes).
Add egg and vanilla extract; mix until smooth.
Gradually incorporate dry ingredients into the wet mixture on low speed until just combined.
Fold in chocolate chips and crushed candy canes.
Drop tablespoon-sized portions of dough onto prepared baking sheets about two inches apart.
Bake for 10-12 minutes until edges are set but centers look slightly underbaked. Cool on baking sheets before transferring to wire racks.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 10g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: For thicker cookies, chill the dough for at least 30 minutes before baking. Store leftovers in an airtight container at room temperature for up to five days. For enhanced peppermint flavor, add a few drops of peppermint extract along with vanilla.