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. 
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.
- 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
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Add flour, salt, cocoa powder, baking soda and powder to a medium sized bowl and stir until well combined. Set aside.
- 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.
- Slowly add in the dry ingredients to the mixture. Add the crushed candy canes and chocolate chips. Stir until just combined.
- 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.
- 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.
Adapted from the Minimalist Baker.
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