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Double Chocolate Peppermint Cookies

January 8, 2017 By Claira

Double Chocolate Peppermint Cookies are the perfect Christmas Cookie and they do not require any rolling or chilling.

It has been awhile since my last blog post I am not sure why that is, but I think the holidays and winter got the best of me. I made these cookies weeks ago and planned on posting them before Christmas that way you could give them a try for a gathering, but I obviously dropped the ball with that. If you are still looking for a peppermint fix then these cookies are for you or save this recipe for next year. I swear they will not disappoint. ble Chocolate Peppermint Cookies are the perfect Christmas Cookie and they do not require any rolling or chilling. ble Chocolate Peppermint Cookies are the perfect Christmas Cookie and they do not require any rolling or chilling.

These double chocolate peppermint cookies are easy to make and have the perfect peppermint to chocolate ratio. I like to add crushed peppermint to my cookie dough and then dip the tops of the cookies in more peppermint before baking.

Double Chocolate Peppermint Cookies
 
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Author: Two Sisters Kitchens
Recipe type: Cookies
Serves: 2 dozen
Ingredients
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg
  • ½ tsp peppermint extract
  • ½ tsp vanilla extract
  • 1¼ cup all-purpose flour
  • ⅓ cup cocoa powder
  • ¼ tsp salt
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • 3 Tbs candy cane, finely crushed (more for garnish)
  • ½ cup bittersweet, dark or semisweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. Add flour, salt, cocoa powder, baking soda and powder to a medium sized bowl and stir until well combined. Set aside.
  3. In a large mixing bowl, cream the butter on medium speed for 1 minutes. Add the sugars, and mix for 2-3 minutes. Add egg, peppermint extract, vanilla extract and beat until light and fluffy, scraping down the sides as needed.
  4. Slowly add in the dry ingredients to the mixture. Add the crushed candy canes and chocolate chips. Stir until just combined.
  5. Scoop the dough into small balls 1 Tbsp and place 1 inch apart on the prepared baking sheet. I dip each of my dough balls into a small bowl of crushed candy canes before baking.
  6. Bake for 8-9 minutes - the cookies tops will still look a little underdone but that is okay. Let the cookies cool on the cookie sheet for 4-5 minutes then transfer to a cooling rack until completely cooled. Store in an airtight container to keep fresh for up to a few days.
3.5.3226

Adapted from the Minimalist Baker.

If you make this or any of our recipes, we would love to see them! Snap a photo and hashtag it#TwoSistersKitchens or tag us @twosisterskitchens on Instagram! 

Filed Under: Cookies, Holiday Food Tagged With: chocolate, peppermint

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Hey everyone! We are two sisters, Keturah and Claira, and we both love to make yummy and delicious food for our families and friends. We hope you enjoy our page and most importantly the recipes we share! Read More…

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