Go Back
Print

Peppermint Double Chocolate Cookies

Servings 24 cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg (at room temperature)
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 cup + 2 tablespoons unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 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)
  • 3/4 cup semisweet chocolate chips (optional, but add them if you want a heftier/chewier cookie or aren’t adding the peppermint)

Instructions

  1. 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).

  2. 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!

  3. 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.

  4. 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.

Recipe Notes

*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.