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Double Chocolate Peppermint Cookies

December 8, 2008 by Joy the Baker 60 Comments

Chocolate Chocolate Peppermint

Here’s what I love most about my blog and its readers:

– I can sit at my lap top in awe of my split ends until I figure out something clever to say to you about cookies.

-You’ll indulge me if all I want to talk about is how I’m a smitten kitten.

-You’ll understand when I tell you that I made these peppermint cookies mostly so I could eat the cookie dough cold from the fridge.

– You, dear and darling reader, have made me a millionaire. Well, a millionaire in blog hits. I just realized that I’m well over a million hits on Joy the Baker. Rock and Roll, right? Thanks to you and all of your clicks, I’m feelin’ like a rock star. Bless you and Thanks.

– Here’s how it works- I made some cookie dough. I baked some cookies. I took pictures of them. I threw the dough in the fridge. I drank some whiskey. I pulled the dough out of the fridge. I made more cookies. I ate them. I had company. We ate them. Sorta. Then we forgot about them and remembered the whiskey. That’s how the whole thing works and you like me for it.

Q: How awesome are you? A: So totally awesome.

Chocolate Chocolate Peppermint

Double Chocolate Peppermint Cookies. In some words: chocolatey, chewy and bright with peppermint.

What I love about these cookies is that there loaded with all sorts of chocolate. There’s the cocoa powder which intensely flavors the whole cookie, then there’s the milk chocolate chips and semi sweet chocolate chips. How many different kinds of chocolate do you need in a cookie? As much as possible. You might even try throwing white chocolate chips in these beauties.

chocolate + peppermint = one fine holiday cookie

Chocolate Chocolate Peppermint

Double Chocolate Peppermint Cookies

adapted from Dorie Greenspan

Print this Recipe!

1 1/4 cups all-purpose flour

3/4 cups unsweetened cocoa powder

1 teaspoon salt (go for 1 1/4 teaspoons if you really like salt)

3/4 teaspoon baking soda

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup sugar

2/3 cup (packed) light brown sugar

1 teaspoons pure peppermint extract

2 large eggs

12 ounces bittersweet chocolate, chopped into chips, or 2 cups storebought chocolate chips or chunks (I used a mixture of milk chocolate and semi sweet chocolate chips)


Getting ready:Center a rack in the oven and preheat the oven to 375 degrees F.Line two baking sheets with parchment or silicone mats.

Whisk together the flour, cocoa, salt and baking soda and keep close at hand.

Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth.Add the sugars and beat for another 2 minutes or so, until well blended.Beat in the peppermint.Add the eggs, one at a time, and beat for 1 minute after each egg goes in.Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated.On low speed, or by hand with a rubber spatula, mix in the chocolate pieces.(The dough can be covered and refrigerated for up to 3 days or frozen.If you’d like, you can freeze rounded tablespoons of dough, ready for baking.There’s no need to defrost before baking – just add another minute or two to the baking time.)

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies – one sheet at a time and rotating the sheet at the midway point – for 10 to 12 minutes, or until they are set around the edges; they may still be a little soft in the middle, and that’s just fine.Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between batches.

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Filed Under: Chocolate, Cookies, Holiday, Recipes

Previous Post: « Peanut Butter Fudge Treats
Next Post: Peppermint Meringues »

Reader Interactions

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  1. angelique

    October 31, 2011 at 2:57 am

    Thank you SO much for the recipe! It is absolutely beautiful! I only had peppermint essence so I think I’ll add some more in next time to make them extra pepperminty!
    THANK YOU!!

    Reply
  2. Brittney

    May 10, 2011 at 9:22 am

    Do you think marshmallows would go good with these cookies? I bought a pack of minis, so I’m going to try them today. Can’t wait! I’m more of a rum girl myself but you can’t go wrong with alcohol and chocolate! Thanks for this amazing blog, I’m obsessed with cooking (been doing it since I was 4) so your recipe index is like my soul mate!

    Reply
    • Brittney

      May 10, 2011 at 11:59 am

      Well I answered my own question… Marshmallows was a bad idea, but it still tasted amazing!

      Reply
  3. Elle Bee

    July 18, 2009 at 3:07 pm

    I’m a peppermint-aholic. -AHOLIC I tell you!!! Thanks for this recipe. And the freezing tip. Now I can make myself one in my toaster oven EVERY MORNING FOR BREAKFAST!! YEEEEHAAAAW!!

    Reply
  4. Sana

    April 12, 2009 at 11:01 am

    What better way to treat myself after a stressful week of endless homework assignment, tests, and projects due for school?? I loved them!!!

    Reply
  5. Lela

    December 18, 2008 at 12:18 am

    Just made these. They are sooooo good! Fresh out of the oven, the house smells like chocolate awesomeness!

    Reply
  6. Lucy

    December 14, 2008 at 11:11 am

    Any cold cookie dough is yummy. That peppermint cookie dough cold (and baked of course! :D ) would be absolutely sublime… : )

    Reply
  7. Eric

    December 13, 2008 at 8:36 pm

    Made these cookies tonight, and they are delicious! They taste like a better, homemade version of Girl Scout Thin Mint cookies!

    Reply
  8. Jacqueline

    December 11, 2008 at 10:06 pm

    Made these today and put them in cookie boxes to give as gifts. AMAZING. Definitely a new xmas favorite. :)

    Reply
  9. Nicole

    December 10, 2008 at 9:25 pm

    Yea for you! I love your blog. Cheers to you with whiskey!

    Okay, I have to comment on the above reference to scotch milkshake. All I can say about that is Yum!

    Reply
  10. Kristen

    December 10, 2008 at 8:32 pm

    Congrats on your million hits.
    I have to say… I love everything about your blog. The design, the photography, your writing style and sense of humor. One of my faves!

    Reply
  11. Lissi

    December 10, 2008 at 12:50 pm

    Thanks ever so much for the recipe, Joy! I made these last night and the recipe is definitely joining our home cookbook. They’re delicious! (and go very nicely with a bit of Maker’s Mark!)

    Reply
  12. Sarah Jackson

    December 10, 2008 at 11:11 am

    Do we think bourbon is an acceptable spirit for my baking of these cookies tonight? I think it would be very “Casablanca” of me.

    Reply
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Trackbacks

  1. Double Chocolate Peppermint Cookies | Coffee & Sunshine says:
    November 19, 2012 at 5:22 am

    […] do whenever I need anything of the baked variety, I checked out my girl Joy The Baker’s site, found these and threw on some sweats to go buy peppermint […]

    Reply
  2. lynn’s delivery service is born « Welcome to My World says:
    July 27, 2009 at 3:54 pm

    […] While the pork was in the crock pot, I made taco meat (for tacos and salads), my aunt’s spaghetti sauce, and  my favorite turkey meatballs. This morning I finished the barbecue, and then moved on to my favorite (to the point I crave them)  Greek Stuffed Peppers. I also made cookie dough to go in the freezer…whole wheat chocolate chip cookies (a classic made a little healthier) and double chocolate peppermint cookies. […]

    Reply
  3. Whole Wheat Chocolate Chip Cookies | Joy the Baker says:
    July 17, 2009 at 10:24 am

    […] Double Chocolate Peppermint Cookies […]

    Reply

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