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–+ servings
chocolate cookies cooling on a rack and decoratively accented with mini candy canes
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Peppermint Chocolate Cookies

These easy, no chill chocolate Christmas cookies are loaded with chocolate chips and sprinkled with crushed candy cane pieces.
Course Dessert, Snack
Cuisine American
Keyword chocolate christmas cookies, double chocolate peppermint cookies, peppermint chocolate cookies
Prep Time 15 minutes
Cook Time 12 minutes
Servings 21
Calories 178kcal
Author Jill McOwen

Equipment

  • 1 Stand Mixer

Ingredients

  • 8 tbsp unsalted butter softened
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp peppermint extract
  • 1 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chips I use Ghirardelli brand bittersweet chocolate chips
  • 8 mini candy canes crushed

Instructions

  • Preheat oven to 350 degrees F. Add the softened butter, brown sugar, granulated sugar, egg and peppermint extract to the bowl of a stand mixer. Mix on low until combined and then beat until light and fluffy. I scrape down the bowl with a spatula halfway through.
  • In a separate clean bowl, whisk together the dry ingredients - flour, cocoa powder, baking soda and salt.
  • Stop the mixer and add the flour mixture and the bittersweet chocolate chips. Mix on low speed until a cohesive cookie dough forms, about 1 minute.
  • Use a medium size cookie scoop (about 1 1/2 tablespoons capacity) to form 21 cookie dough balls. Lightly dip the top half of each cookie dough ball into the crushed candy cane pieces. Place the cookies, candy cane side up, on baking sheets lined with Silpat baking mats or parchment paper.
  • Bake the cookies for 10 - 12 minutes. I rotate the pans front to back and top rack to bottom rack halfway through baking time.
  • The cookies should look a bit underdone when you take them out of the oven. They will set up as they cool.
  • Allow the cookies to cool on the baking sheets for 15 minutes, or until they've firmed up. Remove to a cooling rack and allow them to cool to room temperature.
  • Cookies are best eaten within a day or two. If you'd like to freeze the cookies, layer them into an airtight container, separating the layers by sheets of wax paper. They will stay fresh in the freezer for up to one month.

Notes

Don't be heavy handed with dipping the tops of the cookies. A little of the crushed candy canes goes a long way.
 

Nutrition

Calories: 178kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 88mg | Potassium: 81mg | Fiber: 1g | Sugar: 17g | Vitamin A: 146IU | Calcium: 21mg | Iron: 1mg