Double Chocolate Peppermint Cookies

Hi everyone and welcome back! This December I thought we would make some Christmas cookies.

This month, I’ll be sharing my recipe for double chocolate peppermint cookies! These cookies are soft, gooey and decadent. I can’t think of a more indulgent holiday cookie than these bad boys. Also, this recipe doesn’t make too many cookies so if you’re trying to go light on the dessert this Christmas season, these are a great option. (Or you can double it for more cookies, I totally won’t judge.)

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Double Chocolate Peppermint Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 12 cookies

Ingredients

• 6 oz (170g) semisweet chocolate, melted

• 2 Tbsp (28g) butter

• 2 large eggs

• 2 Tbsp milk

• ⅓ cup (67g) granulated sugar

• ⅓ cup (67g) light brown sugar

• ½ tsp vanilla extract

• 1 tsp peppermint extract

• 1 cup (137g) All-Purpose flour

• ¼ cup (21g) unsweetened cocoa powder

• ½ tsp baking powder

• ¼ tsp salt

• 1 tsp instant espresso powder (optional)

• 1 cup (170g) dark chocolate chips

• ¼ -⅓ cup crushed peppermint candies

• flakey sea salt (optional)

Directions

1. Preheat your oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

2. In a microwave safe bowl, heat the chocolate and butter in 30 second intervals, stirring in between, until melted and smooth. Allow the mixture to cool before mixing in the eggs, milk, granulated sugar, light brown sugar, vanilla and peppermint extract.

3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt and espresso powder. Add the chocolate mixture into the flour mixture and stir until just combined.

4. Gently fold in your dark chocolate chips and peppermint candies.

5. Roll out cookies that are roughly 3 tablespoons each and space them out on your prepared cookie sheet.

6. Bake for 10-12 minutes or until the cookies are set, but still gooey.

Enjoy!

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