DOUBLE CHOCOLATE CHIP PEPPERMINT COOKIES Recipe

I made Peppermint Chocolate Cookies with under ten minutes of prep, studded with chocolate chips and crunchy candy cane pieces for a Christmas in July treat that vanishes before you know it.

I can’t stop thinking about these Double Chocolate Chip Peppermint Cookies. With under 10 minutes prep, they somehow manage to be reckless and perfect at once.

I packed them with semisweet chocolate chips and crushed candy canes, the crunch flips the whole thing on its head. They remind me of Peppermint Cocoa Cookies I grew up with, yet they also hit the vibe of Peppermint Chocolate Cookies you see all over, but better.

Honestly I messed up the first batch, but that mistake turned into my favorite version. Try one warm, you’ll be curious what makes them so addictive.

Ingredients

• All purpose flour: Mostly carbs and some protein, gives structure, makes cookies tender.
• Cocoa powder: Bitter chocolate flavor, some fiber and antioxidants, adds deep chocolate taste.
• Unsalted butter: Rich fat, adds moisture and crisp edges, not healthy in large amounts.
• Granulated sugar: Pure sweetness, adds crunch and browning, no real nutrients.
• Brown sugar: Molasses flavor, makes cookies soft and chewier, small mineral trace.
• Eggs: Protein and moisture, help bind dough, give lift and color.
• Chocolate chips: Melty pockets of chocolate, mostly sugar and fat, pure indulgence.
• Peppermint candies: Crunchy mint, mostly sugar, adds festive snap and color.

Ingredient Quantities

• 2 cups all purpose flour (250 g)
• 3/4 cup unsweetened cocoa powder (75 g)
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup unsalted butter, softened or at room temp (225 g)
• 3/4 cup granulated sugar (150 g)
• 3/4 cup packed light brown sugar (150 g)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups semisweet chocolate chips (255 g)
• 1 cup crushed candy canes or peppermint candies (about 120 g)
• Coarse sea salt for sprinkling, optional

How to Make this

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. Whisk together 2 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder and 1/2 teaspoon fine salt in a bowl, set aside.

3. In a separate large bowl cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a bit fluffy, about 2-3 minutes.

4. Add 2 large eggs one at a time then 2 teaspoons vanilla extract and beat just until combined.

5. Gradually add the dry mix to the wet and stir until just combined Dont overmix or the cookies will be tough.

6. Fold in 1 1/2 cups semisweet chocolate chips and 1 cup crushed candy canes, reserving a few candy bits for the tops if you want a pretty finish.

7. If you want thicker, taller cookies chill the dough 20-30 minutes, but you can skip this if youre short on time.

8. Scoop dough by tablespoons or a small cookie scoop onto prepared sheets about 2 inches apart, press a few extra chips and candy bits on top and sprinkle a little coarse sea salt if you like that salty sweet kick.

9. Bake 9-11 minutes until edges are set and centers still look slightly soft, rotate pans halfway if needed.

10. Cool on the baking sheet 5 minutes so they set then transfer to a wire rack to finish cooling, they firm up as they cool so try not to overbake.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. 2 baking sheets plus parchment paper or silicone baking mats
3. 2 mixing bowls (one large for wet, one for dry)
4. Stand or hand mixer, or a sturdy wooden spoon if you prefer mixing by hand
5. Whisk and a rubber spatula for folding and scraping
6. Measuring cups and spoons (and a kitchen scale if you want precise grams)
7. Cookie scoop or tablespoon for portioning dough
8. Small bowl or zip bag and rolling pin for crushing candy canes
9. Wire cooling rack and oven mitts

FAQ

DOUBLE CHOCOLATE CHIP PEPPERMINT COOKIES Recipe Substitutions and Variations

• All purpose flour (2 cups / 250 g): swap for whole wheat pastry flour 1:1, it gives a nuttier, slightly denser cookie; or use a cup-for-cup gluten free all purpose blend (if the blend has no xanthan gum add about 1/4 tsp per cup).
• Unsalted butter (1 cup / 225 g): use vegan stick butter 1:1 for a dairy free version, or firm coconut oil 1:1 (solid at room temp) for crisper edges though you might taste a hint of coconut.
• Eggs (2 large): replace each egg with 1 tbsp ground flaxseed + 3 tbsp water (mix and let sit 5 min) for an egg-free binder, or use 1/4 cup unsweetened applesauce per egg for a softer, cakier cookie.
• Crushed candy canes / peppermint candies (1 cup / ~120 g): swap for 1 tsp peppermint extract in the dough plus 1 cup chopped peppermint baking chips or chopped Andes mints, or omit and stir in 1 cup chopped toasted nuts for texture instead.

Pro Tips

– Weigh, dont scoop: A kitchen scale kills guesswork, especially with flour and cocoa. If you must use cups, spoon the flour into the cup and level it, dont pack, otherwise the dough will be too dry or too dense.

– Chill the dough longer if you want taller, chewier cookies, its not cheating. Cold dough spreads less so you get thicker centers, and if you can let it rest overnight the flavors actually taste better.

– Handle the peppermint carefully, dont pulverize everything into dust. Keep a mix of small shards and tiny pieces so you get crunch and bursts of flavor, but reserve the finest crumbs for sprinkling on top so you dont end up with greyish streaks through the cookie.

– Watch the bake not the clock, ovens lie. Pull the trays when edges look set and centers still look soft, let them cool on the sheet so they finish cooking off the heat, and use an oven thermometer if you want consistent results.