Double Chocolate Peppermint Cookies
The best chewy double chocolate peppermint cookies with a chocolate base then drizzled with white chocolate and crushed peppermint candy! Perfect for holiday baking at home or cookie exchanges.
Ingredients
- 1½ cups All purpose flour
- ⅓ cup Cocoa
- ½ cup Butter
- ½ cup Granulated sugar
- ¼ cup Brown sugar (packed)
- 1 pinch Salt
- 1 large Egg
- ½ teaspoon Vanilla
- ½ teaspoon Baking soda
Instructions
- In a medium bowl sift together the flour, cocoa, baking soda and salt.
- In another medium bowl cream together the butter and sugars until fluffy. About 2-3 minutes. Add the egg and vanilla and mix everything together.
- Add the dry ingredients to the wet mix and form a dough. Chill the dough for 30 minutes.
- Take the dough out of the fridge and make golf sized balls and place on a parchment paper lined cookie sheet. Either flatten the balls a bit to make flat cookies or leave balls to make slightly rounded cookies. Chill in the fridge for another 30 minutes.
- While the dough is in the fridge, pre-heat the oven to 350F (180C.) Bake approximately 12-14 minutes. When they're ready, take the cookies out of the oven, let them cool 10 minutes then move to a wire rack to cool completely.
- Drizzle or top the cookies with melted white chocolate and sprinkle crushed peppermint candy on top. Enjoy!
Notes
To store: Place chocolate peppermint cookies in an airtight container and store at room temperature for 5 days.
To freeze: Freeze leftover cookies in an airtight container in the freezer for up to two weeks. Thaw and enjoy! You can also freeze the cookie dough for up to a few months, defrost in the refrigerator and follow recipe directions.
Nutrition
Calories: 86kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 54mgPotassium: 31mgFiber: 1gSugar: 6gVitamin A: 119IUCalcium: 6mgIron: 1mg
Tried this recipe?Let us know how it was!