Soft, moist and absolutely delicious these Peppermint Double Chocolate Cookies are a must make for the holidays. Easy ingredients and quick to whip up.
If you don’t love cookies, then run away now! I’ve been baking more and more cookies these days because everyone in my house requests them.
I’m a soft and gooey cookie kind of gal, although I know there are some people out there that like the crispy kind, that is not me. I love the gooey center with crisp edges.
These Peppermint Double Chocolate Cookies are just that. They are gooey on the inside with melted chocolate chips and a little crisp on the outside, my idea of the perfect cookie.
Cookies dipped in some milk, how can you resist? It’s just that nostalgia from childhood. Cookies IMO are delicious and there are so many different kinds you can make.
Some of my favorite cookies that we have on our site include Spice Cookies, Easy No Bake Cookies and Chewy Chocolate Chip Cookies!
Over the years we’ve added more cookie recipes to our site because you, our readers love them, and guess what? And our goal is to make our readers happy so it’s COOKIE TIME!
WHY THIS RECIPE WORKS:
- Pantry staple ingredients help this recipe whip up fast.
- Double this recipe or cut it in half to serve as many as you’d like.
- Mix it up by adding any kind of chocolate chips that you’d like.
These Peppermint Double Chocolate Cookies are a great holiday cookie that you can not go wrong with. They are two times the chocolate and have peppermint, who doesn’t love that?
I love chocolate and so the more chocolate that I can get the happier I am going to be so I will admit and be a little biased that these cookies are amazing.
HOW TO MAKE CHOCOLATE CHOCOLATE CHIP COOKIES, STEP BY STEP:
- In a large mixing bowl, combine the brown sugar, sugar, and butter, mixing until creamy.
- Add in the egg and vanilla.
- Beat until combined in and smooth.
- Once combined, add in the flour and cocoa powder.
- Mix together until everything comes together and you get a dough.
- Add your chocolate chips.
- Using a large spoon or spatula, stir in the chocolate chips, evenly distributing them throughout the dough.
- Once the dough is done, use a small portion scoop, or spoon, and place small portions, about 2 inches in size, onto the cookie sheet, with a little room in between each portion so cookies have room to spread. Bake at 350 degrees F for 12-15 minutes. Remove from the oven and let the cookies cool. Melt the white chocolate in the microwave, and drizzle over the cookies. Top with crushed candy canes.
How much easier can these Peppermint Double Chocolate Chip Cookies get!!! This is why I love cookies in general is because they really do not take much effort to make.
My kids enjoy making cookies with me, which we do all throughout the year and whenever I say I’m making a batch I always have one willing to help.
WHAT IS THE BEST CHOCOLATE TO USE?
In these cookies any chocolate is good to use! We always use high quality semi-sweet chocolate chips since it offsets the sweetness off the cookie itself.
But we have made these Peppermint Double Chocolate Cookies with dark chocolate chips, white chocolate chips, milk chocolate chips and we have also used various baking chunks.
Whatever your preference of chocolate is you can use, I do love using the chocolate chunks because you do get a lot of larger gooier chocolate pieces in your cookies.
The white chocolate glaze perfectly offsets these and with the addition of the crushed candy cane pieces it is the perfect pairing for these cookies as it gives you not only pretty cookies but two chocolate flavors.
HOW TO STORE:
The one thing that I love about basic cookie recipes like this one is that they can be stored many ways, and I’m going to tell you how to store each way.
- ROOM TEMP: To store these cookies at room temperature let cookies cool fully, once cookies are cooled store in an airtight container like a ziploc bag, they should keep for 2-3 weeks.
- REFRIGERATOR: The same as above, I don’t really recommend refrigerating them, as they will just last the same time as if you were to store at room temperature.
- FREEZE DOUGH: To do this, make dough per recipe, line a baking sheet with parchment paper and using a cookie scoop drop your dough next to one another and place in freezer until solid, then remove and place in ziploc bags, the dough will keep around 9-12 months.
- FREEZE BAKED COOKIES: To freeze already baked cookies, let them fully cool then place on a parchment paper lined cookie sheet and freeze. Once frozen, remove to ziploc baggies and place in freezer, they should keep 3-4 months.
I’m just going to urge you for the holidays to make these Peppermint Double Chocolate Cookies because they are just absolutely amazing.
TIPS AND TRICKS:
- Other add ins besides chocolate chips include, nuts, andes candies pieces, more crushed candy canes, etc.
- You can use any kind of chocolate chips that you would like.
- We like to use a stand mixer for cookies since they are thicker but a hand mixer will work as well.
- You can freeze these cookies baked and unbaked, see my tips above.
- Double this recipe to serve more people or give away at your holiday cookie exchanges!
- You can also top with holiday sprinkles if you’d like.
If you want the perfect holiday cookie that is full of chocolate and peppermint then you need to make these Peppermint Double Chocolate Cookies!
If you like this recipe you might also like:
- Grandma’s Butterscotch Oatmeal Crinkle Cookies
- Snickerdoodle Cookies
- Caramel Chocolate Thumbprint Cookies
If you’ve tried these PEPPERMINT DOUBLE CHOCOLATE COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Peppermint Double Chocolate Cookies
Ingredients
- 1 cup all purpose flour
- 3 Tbs unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 stick butter salted
- 1/3 cup brown sugar packed
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup chocolate chips
Top of cookies:
- 1/4 cup of white melting chocolate
- 1/4 cup crushed candy canes
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the brown sugar, sugar, and butter, mixing until creamy.
- Add in the egg and vanilla.
- Once combined, mix in the flour and cocoa powder, scraping the sides of the bowl to make sure it is well combined. Using a large spoon or spatula, stir in the chocolate chips, evenly distributing them throughout the dough.
- Once the dough is done, use a small portion scoop, or spoon, and place small portions, about 2 inches in size, onto the cookie sheet, with a little room in between each portion so cookies have room to spread.
- Bake for 12-15 minutes. Remove from the oven and let the cookies cool.
- Melt the white chocolate in the microwave, and drizzle over the cookies.
- Top with crushed candy canes.
Notes
- Other add ins besides chocolate chips include, nuts, andes candies pieces, more crushed candy canes, etc.
- You can use any kind of chocolate chips that you would like.
- We like to use a stand mixer for cookies since they are thicker but a hand mixer will work as well.
- You can freeze these cookies baked and unbaked, see my tips above.
- Double this recipe to serve more people or give away at your holiday cookie exchanges!
- You can also top with holiday sprinkles if you'd like.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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