Here’s a fun holiday cookie recipe, double chocolate peppermint cookies! I love baking these. Super easy to make, and the candy cane adds a nice crunch and texture to these cookies. I made these for the first time last year and gave them away to friends and neighbors. I wish I could do the same, but 2020 has its own plans. Nonetheless, these cookies are still super yummy and have a fun holiday twist to them!
Double Chocolate Peppermint Cookies
A fun and festive cookie recipe. Make sure to use a food scale to measure the ingredients for the best outcome.
- ½ cup butter (~113 grams)
- 3/4 cup sugar
- 1 large egg
- 1¼ cup flour (~200 grams)
- 1/3 cup cocoa powder
- ¼ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- ⅓ cup chocolate chips
- 1 candy cane (crushed)
Preheat oven to 350 degrees F (176 C)
Cream the butter and sugar together for 2 minutes. Add egg and beat until fluffy and incorporated.
Add flour, salt, cocoa powder, baking soda, baking powder, and chocolate chips.
Use the ice cream / cookie scoop and form the dough into small balls (heaping 1 Tbsp or ~53 grams)
Bake for 10 minutes. The edges should be dry, and the middles are slightly molten.
Transfer to a cooling rack to rest until cooled.
Enjoy!
(Optional) Dependign on the consistency of your dough, you can chill it in the freezer while the oven heats, or as you're baking each batch.
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