Double Chocolate Peppermint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick no-chill cookie filled with two types of chocolate and all of peppermint goodness.


2 cups all purpose flour

½ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

¾ teaspoons salt

1 ¼ cups granulated sugar

1 ½ sticks unsalted butter, softened

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 egg

5 candy canes, crushed (reserve half)

1 cup chocolate chips


  1. Preheat the oven to 350ºF.  Line two large cookie sheets with parchment paper and set aside. 
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. 
  3. In a large bowl (or in the bowl of a stand mixer) cream the butter and sugar until light and fluffy. 
  4. Then add in the vanilla and peppermint extract and the egg.  Stir until combined. 
  5. Pour in the flour mixture and stir until a dough forms and no visible flour remains.  
  6. Fold in the ⅔  of the crushed peppermint (the rest will go on top of the cookies) and the chocolate chips making sure everything is evenly distributed. 
  7. Scoop the dough by rounded tablespoons (or use a cookie scoop) onto the cookie sheet.  Use a heavy bottomed glass to press the cookies flat.  Sprinkle each cookie with remaining crushed peppermint. 
  8. Bake for 9-11 minutes, until the cookies are set.  Cool on the cookie sheet for 5 minutes before removing to a wire rack.


Keywords: cookies, peppermint chocolate chip