Double Chocolate Peppermint Crunch Cookies
Double chocolate peppermint crunch cookies are the perfect cookies to make for the holiday season. These double chocolate cookies feature a decadent chocolate cookie base with chocolate chips and peppermint candy cane baking chips.
Servings: 18 cookies
Calories: 354kcal
Ingredients
- 1 cup unsalted butter, cut into tablespoons
- ¾ cup light brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup cocoa powder
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon coarse sea salt (½ teaspoon if using salted butter)
- 1 ½ cups semisweet chocolate chips
- 1 ½ cups Andes peppermint crunch baking chips (one, 10 ounce bag is about 1 ½ cups)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line 3 cookie sheets with parchment paper for easy clean up.
- Next, unwrap the butter, cut it into tablespoons, and place it into the bowl of a stand mixer or large bowl. There is no need to soften the butter for this recipe! By cutting it into small pieces, the mixer can cream butter for you without having to soften it beforehand. Use the paddle attachment on medium-high speed to mix the butter until it is light in color and fluffy with no lumps. You may need to scrape down the sides of the bowl in between steps to ensure all ingredients are incorporated well.
- Add the brown and white sugar to the bowl. Cream the butter and sugar on medium speed for 1-2 minutes, until the mixture is airy and fluffy.
- Next, add the eggs and vanilla. Mix until the wet ingredients are just combined.
- Add the cocoa powder, flour, baking powder, baking soda, and salt. Mix together on low speed until the wet and dry ingredients are just combined.
- Add the chocolate chips and peppermint chips to the dough. Pulse the mixer on a low speed until they are evenly distributed throughout the dough.
- Divide the cookie dough into pieces about 3-ounces in size (if you don't have a kitchen scale to measure exactly, this is about 2 scoops from this cookie scoop*). This recipe should yield about 18, 3-oz cookies.
- Bake 6 cookies at a time on the prepared baking sheets. When you place the cookies on the lined baking sheet, do not flatten them or shape them in your hands. Keep the dough “rough-looking,” “stacked,” and upright. To make the cookies more decorative, place a few chocolate chips and peppermint chips on top of the cookies before baking.
- Place in the preheated oven and bake for 8-9 minutes, or until they are slightly crisp on the outside and gooey in the middle.
- Place the baked cookies on a cooling rack. Sprinkle with flaky sea salt (we love Maldon sea salt*!) if desired. Let the cookies cool for at least 15 minutes before serving.
Notes
- If you are not serving all of the cookies right away, we recommend letting them come to room temperature on a cooling rack, placing them in a Tupperware/airtight container or Ziploc bag, and storing them in the freezer. Take a cookie out to thaw 15 minutes before serving. This will ensure your cookies are fresh and taste like they were made that day.
- If you don't want to cook all of the cookies at once, simply freeze cookie dough balls and bake following the same directions. The baking time may increase a few minutes (likely 10-12 minutes) from frozen, so just keep an eye on them when baking.
- These cookies are not gluten-free, dairy-free, or vegan. They are vegetarian.
Nutrition
Serving: 1cookie | Calories: 354kcal | Carbohydrates: 43.2g | Protein: 3.5g | Fat: 19.7g | Saturated Fat: 12.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.8g | Cholesterol: 49.5mg | Sodium: 210mg | Potassium: 89mg | Fiber: 3.9g | Sugar: 27.2g
