Double Chocolate Chip Peppermint Cookies for Your Winter Holidays
What’s better than a chocolate chip cookie? Maybe doubling the chocolate factor and adding peppermint for a holiday treat, like these Double Chocolate Chip Peppermint Cookies!
These cookies feature cocoa in the batter, making for a chocolaty base, to which we have added chocolate chips and chunks of peppermint candy.
Peppermint Candy in The Cookies!
I go to my local dollar store to get the candy canes. The only part of this recipe that takes any time is unwrapping all the candies! Not the most fun part but necessary nonetheless. If you have some kids around to help, have them take over this job. They will be excited at the prospect of all that candy going into the cookie batter.
Be sure to see our recipe for Mocha Peppermint Chocolate Chip Cookies, too.
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Double Chocolate Chip Peppermint Cookies
These decadent Double Chocolate Chip Peppermint Cookies are a great way to celebrate the holidays this year.
Low FODMAP Serving Size Info: Makes about 36 cookies; serving size 1 cookie
- 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- 1 cup (85 g) sifted Dutch processed cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (1 sticks; 226 g) unsalted butter, at room temperature, cut into pieces
- 1 cup (213 g) firmly packed light brown sugar
- 1 cup (198 g) sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 12 ounces (340 g) dark chocolate chips, preferably at least 60% cacao
- 6, (72 g) standard size 6 to 7 inch (15 to 17 cm) red and white peppermint candy canes or equivalent of hard candies, chopped (see Tips)
Whisk together flour, cocoa, baking soda, baking powder and salt in a small bowl to aerate and combine; set aside.
Beat butter with electric mixer on medium-high speed in a large bowl until creamy. Add brown sugar and sugar and beat until lightened, about 3 minutes, scraping down bowl as needed. Beat in vanilla, then beat in eggs one at a time allowing each one to be incorporated before adding the next. Beat in the dry mixture until a few streaks of flour remain. Add chocolate chips and chopped peppermint candy and beat just until combined. Cover the bowl and chill for at least 4 hours but preferably overnight.
Position racks in upper and lower thirds of oven. Preheat oven to 350°F/180°C. Line two baking sheet pans with parchment paper. Form golf ball sized balls and place the cookies 8 per pan, spaced evenly apart. No need to press them down.
Bake for about 9 to 12 minutes or until lightly browned with the edges firmer than the centers, which should be soft. The cookies firm up tremendously upon cooling. Cool cookies still on pans placed on racks. Subsequent batches of dough should be placed on cooled pans. Store cooled cookies in airtight containers for up to 3 days.
If You Can Tolerate
- Fructans: If you have passed the wheat fructan challenge you may use conventional wheat flour. Use the weight amounts for best results when substituting.
- Rather than chopping the candies, I like to put them in a heavy zip top bag and then whack them with a mallet. Much easier.