Has anyone else’s diet seemingly consisted of only cookies over the past couple of weeks? I feel like it’s kind of normal around the holidays, but for some reason I felt like I consumed way more this year than in years past. Definitely not a bad thing…and since we have just under a week to keep this festive cookie party going, one more recipe to throw at ya for any holiday festivities, last minute gifts, or Christmas Eve/Day!
I made these before our housewarming + holiday party a couple of weeks ago and there were only two left by the end of the night…we’ll call that a success! Also, they’d taste delicious as cookie sandwiches (just use a little vanilla frosting or ice cream)…or really, with a tall glass of cold milk. They do take some prep time since the dough needs to chill, but I’ve learned not to question things like this with baking because little tweaks like this really end up making a difference with the finished product. If you make these sans peppermint, definitely add the chocolate chips as listed below :)
PS: These are the plates I used–they’re currently only $16 for the set!
Peppermint Double Chocolate Cookies
Adapted from Sally’s Baking Addiction | Makes about two dozen cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup semisweet chocolate chips (optional, but add them if you want a heftier/chewier cookie or aren’t adding the peppermint)
- Crushed candy canes (I crushed four and had so much leftover, so you could probably do 1-2…highly recommend using the leftovers for hot chocolate)
In a large bowl with a handheld mixer or in a stand mixer with the paddle attachment, cream butter until completely smooth and creamy. Add both sugars and beat on medium until fluffy and light in color. Beat in eggs and vanilla on high and scrape down the sides and bottom of the bowl to make sure everything is well-mixed (but not over-mixed).
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined. With the mixer on low speed, gradually add and mix the dry ingredients into the wet ingredients. The dough will be sticky! Cover tightly with tinfoil or plastic wrap and chill for at least three hours (I did it overnight.) I know it’s tempting, but don’t skip this step!
When you’re ready to bake, remove the dough from the fridge and let it sit at room temperature for 20-30 minutes. Put unwrapped candy canes into a large Ziploc bag and crush into small pieces (I laid the bag on the counter and used the back of a large spoon to hit the top and crumble the candy). Transfer crushed candy canes into a plate or bowl.
Preheat oven to 375°F and line two baking sheets with parchment paper. Roll about 1.5 tablespoons of dough into a ball and dip the top of the ball into the candy cane crumbs. Place on baking sheet and bake 8-9 minutes, rotating the pan once halfway through. Once you take them out of the oven, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
*Note: Eat these sooner rather than later…mine didn’t taste as good three days after the fact! You could also wrap them like this for an easy last minute gift.
A few other bloggers are also sharing some holiday cookie recipes–head over to Taylor Reese’s blog for her snickerdoodle recipe!
Peppermint Double Chocolate Cookie photos by Monica Dutia