Cozy Double Chocolate Peppermint Christmas Cookies
As the crisp winter air dances around us and twinkling lights brighten our homes, there’s something undeniably comforting about the scent of freshly baked cookies wafting through the kitchen. These Double Chocolate Peppermint Christmas Cookies capture that essence beautifully. Their chewy texture, rich chocolate flavor, and delightful crunch of peppermint will transport you to a cozy holiday gathering filled with laughter and cheer. Whether you’re curling up by the fireplace or hosting a festive gathering, this easy recipe for double dark chocolate peppermint cookies is one you’ll want to share.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Double Delight: Indulge in the rich, velvety chocolate taste complemented by a refreshing peppermint twist. Perfect for satisfying those holiday dessert cravings!
- Chewy Perfection: These cookies have the ideal texture—crispy edges with a soft, chewy center that keeps you coming back for more.
- Family-Friendly Fun: Get your kids involved in the kitchen! They’ll love helping to mix in the white chocolate chips and Andes peppermint crunch.
- Quick & Easy: Ready in just about 30 minutes, these cookies are perfect for last-minute holiday gatherings or cozy evenings at home.
- Search No More: You’ll find these cookies highly Pinterest-worthy! Their festive look and delicious taste make them a must-try for your holiday cookie list.
What You’ll Need
Gather these simple ingredients for your Double Chocolate Peppermint Christmas Cookies recipe:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup Andes peppermint crunch
How to Make Double Chocolate Peppermint Christmas Cookies Recipe
Let’s make it together! Follow these simple steps for a batch of dreamy, chocolatey goodness:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a warming aroma.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture until fully combined.
- Gently fold in the white chocolate chips and Andes peppermint crunch. The vivid colors and textures will excite your senses!
- Drop dough by rounded tablespoons onto ungreased baking sheets, allowing space for the cookies to spread.
- Bake for 10-12 minutes, until the edges are set—don’t worry if the centers look soft; they’ll firm up as they cool!
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Delicious Variations to Try
- Mint Chocolate Chip: Substitute half the white chocolate chips with mint chocolate chips for an extra minty kick.
- Nutty Surprise: Fold in chopped walnuts or pecans for a delightful crunch and nutty flavor that pairs well with chocolate.
- Candy Cane Crumble: Top the baked cookies with crushed candy canes instead of or alongside the Andes peppermint crunch for a festive crunch.
- Dark Chocolate: Use dark chocolate chips instead of white chocolate for a richer, more intense chocolate experience.
My Best Kitchen Secrets
- Make Ahead: You can prepare the dough in advance! Just chill it in the fridge for up to 24 hours before baking—perfect for those busy holiday weeks.
- Ingredient Substitutions: If you’re out of unsalted butter, you can substitute it with coconut oil or margarine, although the flavor may differ slightly.
- Storage Tips: Keep your cookies fresh by storing them in an airtight container at room temperature for up to a week.
- Freezing: Freeze uncooked dough balls for up to three months. Just bake them straight from the freezer, adding a minute or two to the baking time!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cookie
- Calories: 150
- Carbohydrates: 21g
- Sugar: 10g
- Fat: 6g
- Protein: 1g
- Sodium: 90mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! The cookie dough can be prepared a day in advance and stored in the fridge.
- Can I use different ingredients? Yes! You can customize the chocolate chips and mix-ins to suit your taste.
- How do I store leftovers? Store them in an airtight container at room temperature to keep them chewy and fresh.
- How long do they last? These cookies are best enjoyed within a week, though they’ll still taste good for up to 10 days!
Final Thoughts
These Double Chocolate Peppermint Christmas Cookies are more than just a dessert; they’re a cozy reminder of winter’s warmth and joy. With their perfect balance of chocolatey richness and refreshing peppermint crunch, they’re bound to become a holiday staple in your home.
Save this Double Chocolate Peppermint Christmas Cookies Recipe to your holiday dessert board so it’s ready when you need a cozy treat! Happy baking!
Double Chocolate Peppermint Christmas Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously chewy Double Chocolate Peppermint Christmas Cookies with a delightful crunch of peppermint, perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup Andes peppermint crunch
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Whisk together the flour, cocoa powder, baking soda, and salt in another bowl.
- Gradually blend this dry mixture into the creamed mixture until fully combined.
- Fold in the white chocolate chips and Andes peppermint crunch.
- Drop dough by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, until the edges are set.
- Cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Make ahead by chilling the dough in the fridge for up to 24 hours. Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
