Peppermint Double Chocolate Cookies
Soft, moist and absolutely delicious these Peppermint Double Chocolate Cookies are a must make for the holidays. Easy ingredients and quick to whip up.
Servings: 24
Calories: 115kcal
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
Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 68mg | Potassium: 26mg | Fiber: 1g | Sugar: 11g | Vitamin A: 137IU | Calcium: 13mg | Iron: 1mg