I've been making dough over the last week and freezing it for baking later this week. I did a trial run of these cookies over the weekend, and they were an overwhelming crowd favorite.
If you love the creaminess of chocolate, paired with refreshing mint, these cookies could be your new favorite!
Double Chocolate Peppermint Cookies
(makes 5 dozen cookies)
3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups butter (3 sticks) at room temperature
1 cup sugar
1 cup brown sugar, packed
1 1/2 teaspoons vanilla extract
6-8 drops peppermint essential oil (or 1 teaspoon peppermint extract)
1 cup chocolate chips
10 peppermint candy rounds, or 2 regular size candy canes
Preheat oven to 350 degrees.
In a large bowl, combine the flour, cocoa powder, baking soda and salt. Stir well to combine. Set aside.
In a large mixing bowl, cream the butter and sugars until creamy and smooth. Add the eggs and vanilla and mix again.
Add the peppermint (I love using peppermint essential oil, such as DoTerra Oils, but you can use extract too) and mix well.
Add the dry ingredients to the wet ingredients and stir until just combined.
Drop 1 tablespoon of dough onto cookie sheets. Bake 12 minutes.
While the cookies bake, melt the chocolate. Pour the chocolate chips in a microwave safe bowl and cook on high for 1 minute and stir. Repeat until the chocolate is melted (if you the chocolate cools while you are waiting for additional cookies to bake, cook on high for 30 seconds to remelt).
Also, while the cookies bake, crush the peppermints or candy canes. I keep the candy in the wrapper, and wrap in a towel and bang it will the bottom of sauce pan until crushed.
Once the cookies are done baking, allow to cool for 5 minutes.
Drizzle the cookies with a bit of melted chocolate:
While the chocolate is still warm and not "set," sprinkle with a bit of peppermint candy:
Life is sweet (and so are these cookies!),