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Double Chocolate Peppermint Cookies
Double chocolate chip peppermint cookies are packed with candy cane bits and chocolate chips. They are the perfect Christmas cookie!
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Preparation
15 mins
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Cooking Time
20mins
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Serving
4/5
Ingredients-
- 2 cups all-purpose flour
- 1/2 teaspoon Uptown fresh peppermint (take the peppermint extract out of the leaves)
- 1 teaspoon baking powder
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, softened to room-temperature (I prefer salted)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, lightly packed
- 1 teaspoon vanilla extract
- 2 large eggs (room-temperature) / 2 tbsp flax seed powder with 6tbsp water (without egg substitute)
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed candy cane, plus more for sprinkling
Instruction-
- Preheat oven to 350 F, line a cookie sheet with parchment paper or a Silpat baking mat and set aside.
- To crush the candy canes: place unwrapped candy canes in a plastic bag and use the back of a wooden spoon to crush the candy into small bits.
- In a small mixing bowl, sift together: flour, cocoa powder, baking powder, and salt. Set aside.In a large mixing bowl and using an electric mixer, cream together the butter and sugars until light and fluffy.
- Add the eggs into the creamed butter one at a time, beating well between each addition. Or add in the flax seed mixture instead of the egg.
- Add in the vanilla and peppermint extract. Beat the mixture until light and fluffy.
- Gradually add the flour mixture to the butter & sugar mixture, beat until thoroughly combined. Do not over-beat.Stir in the chocolate chips and crushed candy cane.
- Use a cookie dough scoop to measure out scoops of dough slightly smaller than golf balls. Space evenly on the lined cookie sheet, and sprinkle with just a tiny pinch of sea salt. Bake each cookie for 8-10 minutes.
- Once removed from the oven, give them a final sprinkle of crushed candy cane, and enjoy!
