Cookie Recipe: Double Chocolate Peppermint Cookies
This luscious recipe for Double Chocolate Peppermint Cookies is perfect for chocoholics who like a double dose of chocolate – in the dough and in the added chips – with refreshing peppermint chips.
Prep time: 15 minutes
Bake time: 12-15 minutes
Makes about 4 dozen cookies
Ingredients
1 cup (2 sticks) butter or margarine
2 tablespoons instant coffee granules
1 cup packed brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ cup powdered cocoa
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups (one 10-ounce package) peppermint baking chips
1 cup (6 ounces) semisweet chocolate chips or chunks
Directions
- Preheat the oven to 350º F. Grease baking sheets lightly.
- In a medium bowl, combine all-purpose flour, cocoa, baking
soda, and salt. Set aside.
- Melt butter and instant coffee granules together in the
microwave on 50% power for 30 seconds. Stir to combine completely. Allow
mixture to cool to room temperature.
- In a medium bowl, using an electric mixer on medium speed,
cream butter mixture and sugars until light and fluffy, scraping the bowl
continually. Beat in eggs, one at a time. Stir in vanilla.
- Gradually stir dry ingredients into creamed mixture a bit at
a time until well blended.
- Add peppermint baking chips and chocolate chips to the dough,
mixing them in by hand with a wooden
spoon.
- Drop rounded tablespoonfuls onto prepared baking trays, 2
inches apart.
- Bake 10-12 minutes until cookies are set.
- Remove cookie sheets from the oven. Allow cookies to sit for
1-2 minutes before using a spatula to transfer them to a wire rack. Cool completely.
- Store cookies in an airtight container.
A Special Tip from The Elf
As you add peppermint chips and chocolate chips to the dough, mix lightly (rather than thoroughly.) This way you’ll allow both types of chips to peek through the Double Chocolate Peppermint Cookies, offering a colorful and bright contrast between the shiny peppermint and dark chocolate dough.
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