Double Chocolate Chip Cookies With Peppermint Recipes

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CHEWY DOUBLE CHOCOLATE PEPPERMINT COOKIES



Chewy Double Chocolate Peppermint Cookies image

A chewy, double chocolate cookie with mint in the batter and on top with a sprinkling of crushed candy cane. Perfect for cookie exchanges, holiday gatherings, or alongside a cup of hot cocoa on a cold winter's night.

Provided by Minimalist Baker

Categories     Dessert

Time 30m

Number Of Ingredients 11

1/2 cup unsalted butter ((softened // 1 stick equals 1/2 cup) )
3/4 cup sugar
1 large egg
1/4 tsp natural peppermint extract
1 1/4 cup unbleached all-purpose flour ((or whole-wheat pastry))
1/3 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 candy cane ((finely crushed))
1/3 cup dark, bittersweet or semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (176 C).
  • In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
  • Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
  • Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
  • Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what's inside).
  • Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
  • Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

Nutrition Facts : ServingSize 1 cookies, Calories 210 kcal, Carbohydrate 29 g, Protein 2.3 g, Fat 10 g, SaturatedFat 6 g, Fiber 1.4 g, Sugar 17 g

PEPPERMINT CANDY DOUBLE-CHOCOLATE COOKIES



Peppermint Candy Double-Chocolate Cookies image

Using chocolate as well as cocoa powder in these cookies gives you twice the chocolaty flavor. A sprinkle of crushed peppermint candy adds a cooling touch.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 11

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1/4 cup natural cocoa powder (not Dutch process)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup semisweet chocolate chips
15 round hard peppermint candies, crushed

Steps:

  • Line 2 baking sheets with parchment.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips.
  • Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Sprinkle and press some of the crushed peppermint candies on top of each mound of chilled dough. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

THE BEST DOUBLE CHOCOLATE CHIP COOKIE



The Best Double Chocolate Chip Cookie image

An altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!

Provided by ORBAMINK

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 40

Number Of Ingredients 10

1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
⅓ cup unsweetened cocoa powder
3 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g

DOUBLE CHOCOLATE CHIP COOKIES WITH PEPPERMINT



Double Chocolate Chip Cookies with Peppermint image

A variation on the classic chocolate chip recipe, these cookies have bittersweet chocolate chips and pieces of soft-cut peppermint candy added to them, as well as the traditional semi-sweet. They're quite chocolatey and quite decadent. The peppermint adds an interesting touch.

Provided by Stacy

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 31m

Yield 48

Number Of Ingredients 11

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter
¾ cup sugar
¾ cup brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1 cup bittersweet chocolate chips
½ cup coarsely chopped soft peppermint candy

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, stir together flour, baking soda, and salt. In a large bowl, stir together the butter, white sugar, and brown sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 1/2 cup at a time, mixing well between each addition. Stir in the semi-sweet chips, then the bittersweet chips. Mix in the peppermint candy, stirring until evenly distributed. Drop by spoonfuls onto ungreased baking sheets.
  • Bake in a preheated oven for 9 to 11 minutes, or until golden brown. Remove from oven; allow cookies to cool momentarily on the sheets before removing them to wire racks to cool completely.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 19.1 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.3 g, Sodium 57.3 mg, Sugar 10.8 g

DOUBLE CHOCOLATE PEPPERMINT SANDWICH COOKIES



Double Chocolate Peppermint Sandwich Cookies image

Rich, decadent, soft and chewy double chocolate cookies are sandwiched together with a tangy cream cheese filling. Rolled in crushed candy canes and drizzled with white chocolate for extra flavor and holiday festiveness! They're the PERFECT Christmas cookie!

Provided by Averie Sunshine

Categories     Cookies

Time 1h10m

Number Of Ingredients 18

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/3 cup unsweetened natural cocoa powder
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet or milk chocolate chips
1/2 cup peppermint chips
8 ounces cream cheese, softened (brick style, not in a tub or 'spreadable', not reduced fat nor lite)
1/2 cup unsalted butter
3 cups confectioners' sugar, sifted if lumpy
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup peppermint candy canes, crushed
1 cup white chocolate melting wafers

Steps:

  • Preheat oven to 350F and line two baking sheets with Silpat liners or spray well with cooking spray; set aside.
  • To the bowl of a stand mixer fitted with the paddle attachment or large bowl and handheld electric mixer, add the butter, sugars, and beat until fluffy; about 3 to 5 minutes. Stop and scrape down the sides of the bowl.
  • Add the egg, vanilla extract, and beat until fluffy, about 2 minutes. Stop and scrape down the sides of the bowl; set aside.
  • To a separate medium bowl, add the flour, cocoa powder, baking soda, salt, and whisk to combine.
  • Add the dry ingredients to the wet in the large mixing bowl, and beat until just combined; don't overmix.
  • Stir in the chocolate chips and peppermint chips* (See Notes) by hand.
  • Using a small cookie scoop, make rounded teaspoon sized balls of dough.
  • Place balls on prepared baking sheets spaced at least two inches apart, and if desired, add a few additional chocolate chips to the top of each dough ball.
  • Bake for approximately 10 minutes, but start checking at 8 minutes because all ovens bake differently. Tip - For optimal results bake one sheet of cookies at time, on the center oven rack, and rotate baking sheet midway through baking to ensure even baking.
  • Allow cookies to cool on baking sheet momentarily until they're firm enough to be transferred to a wire rack; they will firm up as they cool. Tip - So don't be afraid to pull them out of the oven if they don't appear to be fully set.
  • To the bowl of a stand mixer fitted with the paddle attachment or large bowl and handheld electric mixer, add the cream cheese, butter, and beat until fluffy; about 3 to 5 minutes. Stop and scrape down the sides of the bowl.
  • Gradually add the confectioners' sugar and beat to incorporate. Stop and scrape down the sides of the bowl.
  • Add vanilla, salt, and beat to incorporate.
  • Pipe or spoon a ½-inch thick layer of filling on the underside of a cookie all the way to the edges.
  • Place another cookie (the underside of it) on top, and lightly squeeze together to seal. Repeat until all cookies are gone.
  • Roll the edges of the filling through crushed candy canes.** (See Notes) Allow to set for at least 30 minutes so they can adhered.
  • To a small microwave-safe bowl, melt the white chocolate melting wafers as indicated on the packaging directions.*** (See Notes)
  • Drizzle the melting white chocolate over the cookies using a small spoon. Alternatively you can place it inside a small baggie, snip the corner, and drizzle.
  • See Notes**** below for storage options.

Nutrition Facts : Calories 773 calories, Carbohydrate 103 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 380 grams sodium, Sugar 86 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

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