Chewy Double Chocolate Peppermint Cookies
Chewy and delicious chocolate peppermint cookies are packed with cocoa powder, chocolate chips, peppermint extract, and crushed candy cane! There’s a burst of Christmas flavor in every bite!
Servings: 24
Calories: 151kcal
Equipment
- Atkinson's Mint Twists Crushed Peppermint Candy for Baking 8 Ounces (1 Bag 8 oz)
- Guittard Chocolate Chip Semisweet 12oz (Pack of 4)
- Maldon Sea Salt Flakes, 8.5 ounce Boxes (Pack of 2)
- KitchenAid KSM150GBQTZ Artisan Tilt-Head Stand Mixer with Food Grinder Attachment, Toffee Delight
- Wilton 417-1112 Stainless Steel Cookie Scoop, Silver
- Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8 x 16-1/2
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup 2 sticks butter, softened to room-temperature (I prefer salted)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar lightly packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 large eggs room-temperature
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed candy cane plus more for sprinkling
Instructions
- Preheat oven to 350 F, line a cookie sheet with parchment paper or a Silpat baking mat and set aside.
- To crush the candy canes: place unwrapped candy canes in a plastic bag and use the back of a wooden spoon to crush the candy into small bits.
- In a small mixing bowl, sift together: flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl and using an electric mixer, cream together the butter and sugars until light and fluffy.
Add the eggs into the creamed butter one at a time, beating well between each addition. Add in the vanilla and peppermint extract. Beat the mixture until light and fluffy.
Gradually add the flour mixture to the butter & sugar mixture, beat until thoroughly combined. Do not over-beat.
Stir in the chocolate chips and crushed candy cane. - Use a cookie dough scoop to measure out scoops of dough slightly smaller than golf balls. Space evenly on the lined cookie sheet, and sprinkle with just a tiny pinch of Maldon sea salt. Bake each cookie for 8-10 minutes.
- Once removed from the oven, give them a final sprinkle of crushed candy cane, and enjoy!
Notes
Tip: Do not over-bake these cookies! They are best when removed from the oven when you think “these need another minute or two” – they don’t! The cookies will continue to bake slightly once removed from the oven and remain chewy for days (if they last that long!).