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Double Chocolate Peppermint Cookies

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4.3 from 3 reviews

  • Total Time: 10 mins
  • Yield: 16 1x


Units Scale
  • 1/2 cup + 2 tablespoons cocoa powder
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 teaspoons corn starch
  • 1/2 cup + 2 tablespoons unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/2 cup semi-sweet chocolate morsels
  • 1/2 cup candy canes, broken up and crushed


  1. Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper
  2. In a medium bowl, mix together cocoa powder, flour, baking soda, sea salt, and corn starch until completely combined.
  3. In a large bowl, cream together butter and sugars. Add the egg and extracts and whisk until thoroughly mixed.
  4. Stir the flour mixture into the sugar mixture until thoroughly combined.
  5. Gently fold in chocolate morsels.
  6. Cover in saran wrap and chill dough for 30 minutes.
  7. After chilling, scoop and balls of dough, about 2 1/2 tablespoons each, onto the prepared baking sheet.
  8. Bake 8-10 minutes, being careful not to overcook! Remove from the oven when they look almost but not quite done. They will still be quite soft in the center.
  9. Sprinkle with crushed candy canes and let cool on the baking sheet for 5 more minutes. Remove to a wire rack to cool completely.
  • Cook Time: 10 mins