Double chocolate chunk peppermint cookies.
The peppermint season is in full swing at our house. A simple package of candy canes started a run of peppermint treats, and I was reminded how well peppermint and chocolate pair when the holidays arrive. To satisfy that craving, I baked a batch of double chocolate peppermint cookies over the weekend. These cookies combine a deeply chocolatey dough with generous chocolate chunks, a hint of peppermint extract, and crunchy crushed candy cane sprinkled on top. If you prefer a softer peppermint bite, swap the candy cane pieces for Andes peppermint baking chips.
With November well underway, I’m already thinking about holiday decorating and crafts. The next month always seems to fly by, so I like to get a head start on seasonal projects, from hanging lights to wrapping gifts. Black Friday shopping is also on my mind — I’m not an extreme early-bird shopper, but I usually head out early to hunt for a few good deals. After standing in long lines and navigating crowded stores, I know I’ll be craving something sweet and decadent. These cookies, paired with a steaming mug of hot cocoa, are the perfect treat to have on hand after a busy shopping morning. They’re one of my favorite holiday weekend indulgences and a delicious addition to decorating, caroling, and gift-wrapping days.
Double Chocolate Peppermint Cookies
Pin Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 cups all purpose flour
- 2/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups chocolate chunks
- 1/2 cup candy cane pieces
Instructions
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Preheat oven to 350°F (175°C).
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Beat the butter and sugar together until light and fluffy. Add the eggs, vanilla, and peppermint extract and mix until combined.
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In a separate bowl whisk together flour, cocoa powder, baking soda, and salt.
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Gradually add the dry ingredients to the butter mixture, mixing until well combined.
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Fold in the chocolate chunks.
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Drop dough by rounded cookie scoopfuls onto an ungreased baking sheet.
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Press candy cane pieces onto the top of each cookie.
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Bake 8 to 10 minutes, until edges are set but centers remain soft.
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Cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
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