Double Chocolate Chip Peppermint Cookies
Double chocolate chip peppermint cookies are packed with candy cane bits and chocolate chips. They are the perfect Christmas cookie!
Servings 24 cookies
Calories 139kcal
Ingredients
- 1 1/4 cups all-purpose flour (156 g)
- 1/3 cup unsweetened cocoa powder (33 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon instant espresso optional
- 1/4 teaspoon coarse salt
- 1/2 cup cold unsalted butter, cubed (113 g or 1 stick)
- 3/4 cup sugar (150 g )
- 1 large egg
- 1/4 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- 12 mini candy canes or three regular sized candy canes, crushed
Instructions
- Preheat the oven to 350° F and line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt. Set aside.
- In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.
- With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
- Scoop a heaping tablespoon of dough, roll into a ball. Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
- Bake 10 to 12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheets 5 to 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container for up to one week.
Nutrition
Calories: 139kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 51mg | Potassium: 78mg | Fiber: 1g | Sugar: 10g | Vitamin A: 130IU | Calcium: 13mg | Iron: 1mg