Description
These Double Chocolate Peppermint Cookies are rich, chewy, and loaded with festive flavor. Perfect for the holidays, they blend dark cocoa, melty chocolate chunks, and crushed candy canes for a delicious minty crunch. A must-try peppermint cookie recipe for Christmas dessert tables, cookie swaps, or chocolate lovers.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chunks
1/2 cup crushed candy canes
Instructions
1. Cream together butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
2. Add egg and vanilla extract, mixing until fully combined.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
5. Fold in chocolate chunks and most of the crushed candy canes, reserving a small amount for topping.
6. Scoop cookie dough onto a lined baking sheet using a cookie scoop.
7. Bake at 350°F (175°C) for 9–11 minutes until edges are set but centers remain soft.
8. Immediately sprinkle reserved crushed candy canes on top after baking.
9. Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.
Notes
These cookies don’t require chilling—perfect for quick baking.
Use a cookie scoop for consistent size and even baking.
Sprinkle candy canes right after baking so they stick but don’t melt completely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg