Fudgy Double Chocolate Peppermint Cookies: Your New Holiday Go-To

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. 2

   In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. 3

   In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and glossy.
4. 4

   Stir in the egg, vanilla extract, and peppermint extract until fully combined.
5. 5

   Gradually add the dry ingredient mixture to the wet ingredients, folding with a rubber spatula until just combined. Be careful not to overmix.
6. 6

   Fold in the chocolate chips and half of the crushed peppermint candies.
7. 7

   Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Press a few extra chocolate chips and peppermint pieces on top of each cookie, if desired.
8. 8

   Bake for 9-11 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake.
9. 9

   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. 10

    Store cooled cookies in an airtight container at room temperature for up to 3-4 days.