Double chocolate peppermint is the flavor combo I didn’t realize I needed! It’s like chocolate peppermint bark, but in cookie form & just SO GOOD! The cookie is loaded with a mixture of dark chocolate cocoa powder, white chocolate chips, and peppermint extract. Then, it’s dipped in more white chocolate & sprinkled with crushed candy canes! Festive, fun, and so good!
Ingredients:
-1 cup unsalted butter, room temperature
-1 cup granulated sugar
-1/2 cup light brown sugar
-2 eggs, room temperature
-1 tsp vanilla extract
-1/2 tsp peppermint extract
-1 1/2 cup all-purpose flour, spoon & leveled
-1 cup dark 100% cacao cocoa powder (I used this one, but any variety should work)
-1 tsp sea salt
-1 tsp baking soda
-1/2 tsp baking powder
-2 cups white chocolate chips (1 cup inside the cookies & 1 cup for melting/dipping)
-1/2 cup finely chopped peppermint bits, for topping
Directions:
In a large mixing bowl or a stand mixer, beat together the butter and sugars until well combined. Next, add in the eggs, vanilla extract, and peppermint extract. Mix until combined. Pour into the flour, cocoa powder, sea salt, baking soda, & baking powder. Mix well until everything is incorporated.
Add in 1 cup of the white chocolate chip. With a spatula or wooden spoon, fold in the chocolate. You don’t HAVE to add in the chips but I love the extra addition. Refrigerate the dough for at least 30 minutes. It helps to scoop the dough as well as the flavors to marinate together!
Preheat oven to 375F degrees. Once the dough has chilled, scoop (I use this large cookie scoop, but you can always use your hands or a spoon!) out onto a lined baking sheet (I typically use parchment paper or a silpat). My dough made 16-17 cookies. Bake cookies for about 10-14 minutes until edges are done and the center is soft but cooked through. If your cookie dough is coming straight from the fridge, cook closer to 14 minutes. If your cookie dough is coming from room temperature, cook closer to 10 minutes.Cool on a wire cooling rack.
Once the cookies are cooled completely, melt 1 cup white chocolate chips (either in the microwave or slowly on the stovetop). Dip or drizzle each cookie with white chocolate. Sprinkle crushed up peppermint & let the white chocolate harden. You can either leave them out to harden or place them in the fridge for about 30 minutes to harden the chocolate!
Store in an airtight container on the counter for 4-5 days! You can also freeze the cookies once they’re baked and defrost them for later if you want! I personally prefer to freeze individual dough balls (I do this for ALL my cookies) so I can bake them fresh & then dip/ sprinkle! Enjoy 🙂
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