Double Chocolate Mint Cookies

Rich, fudgy, and refreshing, these Double Chocolate Mint Cookies are a treat for the senses. With a perfect balance of peppermint zing and dark chocolate indulgence, these sweet treats are sure to satisfy your cravings.

The crushed candy canes on top add a delightful festive touch, making them perfect for holiday gatherings or just a sweet pick-me-up any time of year.

Ingredients

• 2 tablespoons unsalted butter, at room temperature
• 1/2 cup white granulated sugar
• 1/4 cup packed dark brown sugar
• 1 large egg
• 1 teaspoon peppermint extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup crushed candy canes or peppermint candies, for garnish

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the egg and peppermint extract until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in the chocolate chips.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are set and the centers are just slightly soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Garnish with crushed candy canes or peppermint candies, if desired.

Let the cookies cool completely before serving.

Notes

Make sure to use room temperature butter for the best results, as it will cream better with the sugars.

Use high-quality cocoa powder for a deeper, richer chocolate flavor.

Don’t overmix the dough, as it can lead to tough cookies.

Stop mixing as soon as the ingredients come together.

If you want a more pronounced mint flavor, you can increase the peppermint extract to 1 1/2 teaspoons or even 2 teaspoons, depending on your taste preferences.

If you don’t have crushed candy canes or peppermint candies, you can omit them or substitute with chopped nuts or sprinkles for a different look.

These cookies will be soft and chewy straight from the oven, but they’ll firm up as they cool.

Be patient and let them cool completely to get the best texture.

Nutrional Value

• Calories: 220
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 100mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 3g