Double Chocolate Peppermint Cookies
Fudgy, double chocolate peppermint cookies feature peppermint baking and chocolate chips. This easy drop-cookie recipe is ready in 20 minutes!
Servings: 36 cookies
Calories: 160kcal
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 2 large eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 cup peppermint baking chips*
- 1 cup chocolate chips
Instructions
- In a medium bowl, sift together the flour, cocoa powder, salt and baking soda. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, granulated sugar and brown sugar. Beat on medium speed until light and fluffy (about 2-3 minutes).
- Add the eggs, egg yolk and vanilla extract. Beat until well blended, scraping down the sides of the bowl as necessary.
- Turn the mixer to low. Gradually add the flour mixture to the butter mixture. Mix until just combined and no dry streaks remain. Fold in peppermint and chocolate chips with mixer on low or by hand.
- Drop by rounded teaspoons onto parchment-lined or lightly greased cookie sheet. Bake at 350°F for 8-10 minutes. The edges should look set/crinkly but the center will still look soft. Remove from oven and let cool on pan for 10 minutes before transferring to a wire baking rack to continue cooling.
Notes
Peppermint Chips - I like to use coarsely chopped Andes Peppermint Crunch Candy. Cookies pictured use Ghirardelli Peppermint Baking Chips.
Recipe tested with Hershey’s Cocoa Powder, Hershey’s Special Dark Chocolate Chips.
Nutrition
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g
