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Double the chocolate-y goodness with just the right amount of peppermint make these Double Chocolate Peppermint Cookies my new favorite Christmas cookie.
Double Chocolate Peppermint Cookies
I love being creative in the kitchen. And I realize chocolate peppermint cookies aren’t a new thing, but I used one of my favorite chocolate cookie recipes and added some crushed peppermint candies to it and the results were divine!
Use whatever hard peppermint candies you have on hand….whether that’s starlight mints, candy canes, or fancy ribbon candy peppermints like I used it. They all work.
How to Crush Peppermints (or Candy Canes)
Crushing peppermints take a little bit of muscle power, but it’s a great way to get out some aggression. Just put the candies in a zip top bag, press out the air, and seal it. Then put that bag into another zip top bag. Use a rolling pin or potato masher, like I did, and go to town. You will need to use your muscles and keep going until the candies are broken into smaller pieces.
Double Chocolate Peppermint Cookie Variations
There are a few delicious ways to change up these Double Chocolate Peppermint Cookies. One of my favorites is to swap the chocolate chips for white chocolate chips. Of course, you could use milk chocolate or dark chocolate chips too for a slightly different taste. Use green mints on half the cookies and red on the other half for an even more festive cookie platter (the green mints could also work for a St. Patrick’s Day cookie).
HOW TO MAKE DOUBLE CHOCOLATE PEPPERMINT COOKIES
Making these cookies is so easy, you can even have your kids or grandkids help you make them. In addition to the peppermint candies and other cookie ingredients, you will need some kitchen tools to make this Christmas cookie recipe:
- Electric mixer – A stand mixer is the best choice for making cookies. Or, an electric hand mixer works too. The high speed is important because making this recipe requires the creaming method. As a result, the high speed helps the sugar to completely dissolve into the butter and shortening. You want the cookie dough mixture to be as fluffy as possible. This is because fluffy cookie dough creates soft, chewy cookies! Creaming sugar and butter is more difficult to achieve when you mix them together with a spoon.
- Baking sheets – If you have them, use cookie sheets or pans that don’t have an edge on them. As a result, the heat will distribute evenly around the cookies as they bake. Using a jelly roll pan (a pan with raised sides) will sometimes cause too much heat to be trapped on the edges of the pan. As a result, the heat can cause the edges of the cookies to burn.
CAN YOU FREEZE DOUBLE CHOCOLATE PEPPERMINT COOKIES?
These cookies are very freezer-friendly. Just be sure to allow them to cool completely before you wrap them in freezer-safe storage containers or zip top plastic bags. Also, to prevent freezer burn, remove as much air as possible from the container. The cookies will keep well frozen for about 3 months.
You can also make the cookie dough (without the peppermint candies) in advance and freeze in a log or in individual cookie scoops. Just bring to room temperature before baking. Cookie dough can be made and frozen up to 6 months in advance.
WANT TO MAKE SOME OTHER CHRISTMAS SWEETS?
You can never go wrong with gourmet fudge, and my white peppermint fudge makes such a pretty hostess gift! Another favorite sweet treat for Christmas is chocolate bark. This peppermint chocolate bark cookie never lasts long at our house!
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1/4 cup milk (any)
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse Kosher salt
- 1 cup cocoa powder
- 1 1/2 cup chocolate chips
- 1 cup peppermint candies, unwrapped
- Cream together butter and both sugars in the large bowl of a stand mixer with medium speed until smooth and creamy. Add the egg, milk, and vanilla and mix together with medium speed just until combined. Add the flour, baking powder, baking soda, salt, and cocoa powder. Mix on medium speed until combined. Gently stir in the chocolate chips.
- Cover and refrigerate for 30 minutes.
- Preheat oven to 350F degrees. Spray cookie sheet with non-stick cooking spray.
- Meanwhile, place the unwrapped candies in a zip top bag, press out the air, and seal it. Then put that bag into another zip top bag. Use a rolling pin or potato masher, like I did, and hit the candies until they are broken into smaller pieces.
- Remove cookie dough from the fridge and take about 1 1/2 tablespoons of dough, roll it into a ball, then roll in crushed peppermints, and place the cookie balls on prepared cookie sheet.
- Bake cookies for 11 to 13 minutes or until done.
Variations: Swap the chocolate chips for white chocolate chips. Of course, you could use milk chocolate or dark chocolate chips too for a slightly different taste. Use green mints on half the cookies and red on the other half for an even more festive cookie platter (the green mints could also work for a St. Patrick's Day cookie).
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Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving:Calories: 126 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 18mg Sodium: 117mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 2g
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