Chewy Double Chocolate Peppermint Cookies to Jingle All the Way

👩‍🍳 Instructions

1. 1

   In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. 2

   In a large bowl, using an electric mixer, beat the softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. 3

   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and optional peppermint extract.
4. 4

   Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. 5

   Gently fold in the chocolate chips and ½ cup of the crushed peppermint candies. Reserve the remaining ¼ cup for topping.
6. 6

   Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 3 days. This helps prevent spreading and enhances flavor.
7. 7

   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
8. 8

   Scoop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between cookies. Sprinkle the reserved ¼ cup crushed peppermint candies on top of each dough ball.
9. 9

   Bake for 9-11 minutes, or until the edges are set and the centers still look slightly soft. They will firm up as they cool.
10. 10

    Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.