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Last Updated on September 28, 2021 by Jess
Do you ever envision a recipe and simply crave it for weeks? Thinking about how it might come together and how good it can taste? No? I am alone in this? I hope not. While I know it is still fall and not even Thanksgiving, I have been daydreaming about Double Chocolate Chip Peppermint Cookies for weeks.
I am a sucker for all things peppermint. Candy Cane Chapstick? I stock up while they are in stores so have them year round. Peppermint mocha creamer? I can’t get enough. I even find myself treating myself to an Andes Candies Candy Bar at Kwik Trip whenever we have long car trips. Since we are living in the craziness of 2020, all the early Christmas decorations have me wanting peppermint even more.
And while peppermint is divine, mixing it with chocolate takes it to a new level. I knew I needed a simple drop chocolate and peppermint cookie in my life, and I was certain others did too. This Double Chocolate Chip Peppermint Cookie came together nicely. Since it is drop cookie, it takes minimal work. Beyond the peppermint chips, the ingredients are pantry items that you likely have on hand. Always a big win in my book.
I hope you give them a try. They dip so well in milk and get better the next day, taking on a brownie flavor that’s “close your eyes and enjoy” worthy. Yum.
Your Ingredients
- 2 sticks butter, softened
- 1 cup brown sugar, packed
- ½ cup white sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- ½ teaspoon peppermint extract
- 1 ¾ cup all purpose flour
- ½ cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup peppermint chips
- 1 cup chocolate chips
Your Steps to Double Chocolate Chip Peppermint Cookies
Preheat oven to 350 degrees. In a large bowl, cream butter, brown sugar, and white sugar until light and fluffy. Add eggs and extracts. Stir until well combined.
If you are an awesome baker, you’ll mix the dry ingredients (flour, cocoa powder, salt and baking soda) in a separate bowl and then gradually add it to the wet ingredients, stirring until just combined. I HATE creating more dishes than I need to (the dishwasher here is named “Jess”), so I simply put the dry ingredients on top of one another, stir slightly to distribute the salt and baking soda, and call it good. This method has served me well. You do you though 😉
Once the dry ingredients have been mixed in, add peppermint and chocolate chips. Fold in. Place dough on an ungreased baking sheet by the tablespoonful. Bake 8-11 minutes. Enjoy as all good cookies should, straight out of the oven (Okay, wait maybe 2 minutes so you don’t burn your mouth, but seriously, aren’t fresh baked cookies the best?!). Also, I ten out of ten recommend dipping in milk. Freaking yum.
Butter and sugar…the beginning of a beautiful cookie! Add the extract and eggs. Yes, I know we should use another bowl, but really, who wants more dishes?! Almost there! Getting ready to bake! A simple pleasure: fresh baked cookies!
Looking for other sweet treats? Check out my baking page below!
Tools of the Trade
I love baking on silicone baking mats. Eliminates the waste that comes from parchment. Something I am passionate about.
I was gifted this set for Christmas a few years ago and it’s my go to when I bake cookies. Love it!
I can’t bake without wooden spoons. That’s all there is to it.
Double Chocolate Chip Peppermint Cookies
Ingredients
- 2 sticks butter softened
- 1 cup brown sugar packed
- ½ cup white sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- ½ teaspoon peppermint extract
- 1 ¾ cup all purpose flour
- ½ cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup peppermint chips
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream butter, brown sugar, and white sugar until light and fluffy.
- Add eggs and extracts. Stir until well combined.
- In a separate bowl, combine flour, cocoa powder, salt, and baking soda. Add to wet ingredients slowly, stirring until just incorporated.
- Add peppermint and chocolate chips. Fold in.
- Place dough on an ungreased baking sheet by the tablespoonful. Bake 8-11 minutes.
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