Double Chocolate Chip Peppermint Cookies
With a double dose of chocolatey goodness, these scrumptious double chocolate chip peppermint cookies are sure to become a Christmas favorite!
Servings: 2 dozen
Ingredients
- 1 ¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (cold and cubed)
- ¾ cup sugar
- 1 egg
- ¼ teaspoon peppermint extract
- 1 cup milk chocolate chips
- 10 ounces Andes peppermint baking chips (1 bag)
Instructions
- Preheat oven to 350℉ and line cookie sheets with parchment paper.
- In a medium mixing bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, use a mixer to combine butter and sugar. Beat until light and fluffy. Add egg and peppermint extract. Beat again until combined.
- Slowly add dry ingredients into the butter and sugar mixture. Stir until just combined and add in chocolate chips.
- Use a cookie scoop to scoop the dough and roll into a ball. Use a glass tumbler to slightly flatten each cookie. Top each cookie with Andes peppermint baking chips.
- Bake 10 minutes, or until done. Let cool for 5 - 10 minutes before transferring the cookies to a cooling rack.