Double-Chocolate Peppermint Cookies
Recipe - Frankston #713
Double-Chocolate Peppermint Cookies
Prep Time44 Minutes
Servings48
Cook Time16 Minutes
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup dark brown sugar, packed
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
3/4 cup dark cocoa powder
1 tsp baking soda
1 tsp baking powder
2 tsp espresso powder
1/2 tsp salt
1 1/2 cups dark chocolate chips
18 oz white or bittersweet chocolate
3/4 cup candy cane or peppermint pieces, crushed
1/2 tsp peppermint extract
Directions
- Preheat oven to 350° F. Using an electric mixer, cream together the butter and both sugars on medium speed for 2 to 3 minutes or until fluffy. Mix in the eggs and both extracts. In a medium bowl, combine the flour with cocoa powder, baking soda, baking powder, espresso powder and salt. Slowly add the dry ingredients to the wet ingredients, a little at a time. Mix well. Stir in the chocolate chips.
- Line cookie sheets with parchment paper. Use a 1 1/2-inch scoop to place dough on pans. Bake for 12 to 13 minutes. Let cool on pans for 5 minutes. Transfer to wire rack to finish cooling.
- Once cookies are cool, melt the white chocolate in a microwave-safe bowl in 30-second intervals until melted and smooth. Stir between each cooking time. Dip half of each cookie in melted chocolate. Transfer back to parchment paper. Sprinkle with crushed peppermints. Let the chocolate harden before serving the cookies. Store in an airtight container for up to one week.
Nutritional Information
Per Serving (1): Calories: 170, Fat: 9 g (6 g Saturated Fat), Cholesterol: 20 mg, Sodium: 60 mg, Carbohydrates: 23 g, Fiber: 2 g, Protein: 2 g.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 48 servings
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Brookshire's Pure Cane Dark Brown Sugar - 2 Pound
$2.49 was $2.79$1.25/lb
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Brookshire's Large Eggs - 18 Each
$4.29$0.24 each
Not Available
Brookshire's All-Purpose Flour - 2 Pound
$2.69$1.35/lb
Hershey's Dutched Cocoa, Special Dark - 8 Ounce
$5.49 was $5.99$0.69/oz
Brookshire's Baking Soda - 16 Ounce
$1.19$0.07/oz
Brookshire's Double Acting Baking Powder - 10 Ounce
$2.69$0.27/oz
Cafe Bustelo Coffee, Ground, Espresso - 10 Ounce
$6.99 was $7.99$0.70/oz
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Hershey's Cookie, Special Dark Chocolate Chips - 12 Ounce
$3.99 was $4.49$0.33/oz
Not Available
Atkinson's Peppermint Candy, Mint Twists - 16 Ounce
$4.69$0.29/oz
Adams Extract Extract, Peppermint, Pure - 1.5 Ounce
$3.49 was $3.99$2.33/oz
Nutritional Information
Per Serving (1): Calories: 170, Fat: 9 g (6 g Saturated Fat), Cholesterol: 20 mg, Sodium: 60 mg, Carbohydrates: 23 g, Fiber: 2 g, Protein: 2 g.
Directions
- Preheat oven to 350° F. Using an electric mixer, cream together the butter and both sugars on medium speed for 2 to 3 minutes or until fluffy. Mix in the eggs and both extracts. In a medium bowl, combine the flour with cocoa powder, baking soda, baking powder, espresso powder and salt. Slowly add the dry ingredients to the wet ingredients, a little at a time. Mix well. Stir in the chocolate chips.
- Line cookie sheets with parchment paper. Use a 1 1/2-inch scoop to place dough on pans. Bake for 12 to 13 minutes. Let cool on pans for 5 minutes. Transfer to wire rack to finish cooling.
- Once cookies are cool, melt the white chocolate in a microwave-safe bowl in 30-second intervals until melted and smooth. Stir between each cooking time. Dip half of each cookie in melted chocolate. Transfer back to parchment paper. Sprinkle with crushed peppermints. Let the chocolate harden before serving the cookies. Store in an airtight container for up to one week.