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Double Chocolate Peppermint Crunch Cookies Recipe

Double Chocolate Peppermint Crunch Cookies

These festive double chocolate cookies combine unsweetened cocoa, semi-sweet chocolate morsels, and crushed peppermint candies in a soft, chewy cookie. The recipe yields about 5 dozen cookies and is perfect for holiday trays, cookie exchanges, and edible gifts.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2 1/4 cups (281 g) All-purpose flour
  • 1/2 cup (43-45 g) Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup (226 g; 2 sticks) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 3/4 cup (150-165 g) Packed light brown sugar
  • 2 eggs Large eggs
  • 1 teaspoon Vanilla extract
Add-Ins
  • 2 cups (about 340 g) Semi-sweet chocolate morsels or chocolate chips
  • 1 cup Crushed peppermint candies or peppermint candy pieces

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line baking sheets with parchment paper if desired.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter, granulated sugar, and packed light brown sugar until creamy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Gradually mix the dry ingredients into the butter mixture until just combined.
  6. Stir in the semi-sweet chocolate morsels and crushed peppermint candies.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between portions for spreading.
  8. Bake for 8 to 10 minutes, until the edges are set and the centers still look slightly soft.
  9. Cool the cookies on the baking sheets for about 2 minutes, then transfer them to wire racks to finish cooling.

Notes

Do not overbake; the centers should still look soft when the cookies come out of the oven. Use fairly small, evenly crushed peppermint pieces, and use parchment paper to help prevent melted candy from sticking.