The Family Home Blog

Double Chocolate & Peppermint Cookies

Dec 03, 2015

I love creating interesting cookie recipes during the holidays. You’ll want to add these double chocolate and peppermint cookies to your recipe list this season. I love the way the dark chocolate and peppermint complement each other so well. Have them on hand to serve your family or unexpected guests, box them up and ship to a distant relative, or tie them with a ribbon for a special teacher gift.

Double Chocolate & Peppermint Cookies 

Double Chocolate & Peppermint Cookies

Prep: 20 minutes
Bake: 10-12 minutes
Yield: About 15 cookies


1/2 cup (1 stick) unsalted butter, at room temp
3/4 cup white sugar
1 large egg
1/4 teaspoon peppermint extract
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup semisweet chocolate chips
2 candy canes, finely crushed


Preheat oven to 350° F.

In a large bowl, cream the butter and sugar together. Add egg, peppermint extract, and beat until light and fluffy.

Add flour, salt, cocoa powder, baking soda, and powder to the wet ingredients, mix until combined. Add chocolate chips and crushed candy cane, fold in gently.

Refrigerate dough for 10-20 minutes.

Form the dough into small balls and place on an ungreased or parchment-lined baking sheet.

Bake for 10-12 minutes. Transfer to a cooling rack. Then, enjoy, or store in a Ziploc® Brand Container to keep fresh for future enjoyment.

What other fun variations on cookies do you make during the holiday season?

Photo courtesy of Tori Tait.

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