Double Chocolate Peppermint Cookies: Easy, Rich and Festive

Scale

1 ¼ cups all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter (softened)

½ cup brown sugar

¼ cup granulated sugar

1 large egg

½ teaspoon peppermint extract

1 teaspoon vanilla extract

¾ cup semi-sweet chocolate chips

¼ cup crushed peppermint candy canes

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1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Whisk together flour, cocoa, baking soda, and salt in a medium bowl.

3. In a large bowl, cream butter and both sugars until fluffy. Beat in the egg, peppermint extract, and vanilla.

4. Gradually mix in dry ingredients until a soft dough forms. Fold in chocolate chips and crushed candy canes.

5. Scoop 1½ tablespoon portions of dough onto the baking sheet, spacing them apart.

6. Bake for 9–10 minutes until edges are set but centers remain soft.

7. Cool on the tray for 5 minutes, then transfer to a wire rack. Sprinkle extra crushed candy for a festive finish.

Store cookies in an airtight container for up to 5 days.

For an extra indulgent variation, sandwich two cookies with peppermint frosting.

Freeze unbaked dough balls for up to 3 months for easy future baking.