Double Chocolate Chip Cookies With Peppermint Recipes

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PEPPERMINT CANDY DOUBLE-CHOCOLATE COOKIES



Peppermint Candy Double-Chocolate Cookies image

Using chocolate as well as cocoa powder in these cookies gives you twice the chocolaty flavor. A sprinkle of crushed peppermint candy adds a cooling touch.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 11

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1/4 cup natural cocoa powder (not Dutch process)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup semisweet chocolate chips
15 round hard peppermint candies, crushed

Steps:

  • Line 2 baking sheets with parchment.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips.
  • Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Sprinkle and press some of the crushed peppermint candies on top of each mound of chilled dough. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

CHEWY DOUBLE CHOCOLATE PEPPERMINT COOKIES



Chewy Double Chocolate Peppermint Cookies image

A chewy, double chocolate cookie with mint in the batter and on top with a sprinkling of crushed candy cane. Perfect for cookie exchanges, holiday gatherings, or alongside a cup of hot cocoa on a cold winter's night.

Provided by Minimalist Baker

Categories     Dessert

Time 30m

Number Of Ingredients 11

1/2 cup unsalted butter ((softened // 1 stick equals 1/2 cup) )
3/4 cup sugar
1 large egg
1/4 tsp natural peppermint extract
1 1/4 cup unbleached all-purpose flour ((or whole-wheat pastry))
1/3 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 candy cane ((finely crushed))
1/3 cup dark, bittersweet or semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (176 C).
  • In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
  • Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
  • Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
  • Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what's inside).
  • Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
  • Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

Nutrition Facts : ServingSize 1 cookies, Calories 210 kcal, Carbohydrate 29 g, Protein 2.3 g, Fat 10 g, SaturatedFat 6 g, Fiber 1.4 g, Sugar 17 g

DOUBLE CHOCOLATE CHIP COOKIES WITH PEPPERMINT



Double Chocolate Chip Cookies with Peppermint image

A variation on the classic chocolate chip recipe, these cookies have bittersweet chocolate chips and pieces of soft-cut peppermint candy added to them, as well as the traditional semi-sweet. They're quite chocolatey and quite decadent. The peppermint adds an interesting touch.

Provided by Stacy

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 31m

Yield 48

Number Of Ingredients 11

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter
¾ cup sugar
¾ cup brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1 cup bittersweet chocolate chips
½ cup coarsely chopped soft peppermint candy

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, stir together flour, baking soda, and salt. In a large bowl, stir together the butter, white sugar, and brown sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 1/2 cup at a time, mixing well between each addition. Stir in the semi-sweet chips, then the bittersweet chips. Mix in the peppermint candy, stirring until evenly distributed. Drop by spoonfuls onto ungreased baking sheets.
  • Bake in a preheated oven for 9 to 11 minutes, or until golden brown. Remove from oven; allow cookies to cool momentarily on the sheets before removing them to wire racks to cool completely.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 19.1 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.3 g, Sodium 57.3 mg, Sugar 10.8 g

DOUBLE CHOCOLATE PEPPERMINT COOKIES



Double Chocolate Peppermint Cookies image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 12 cookies

Number Of Ingredients 2

12 chocolate covered mint candies, such as miniature York Peppermint Patties
One 17.5-ounce double chocolate cookie baking mix

Steps:

  • Unwrap the chocolate mints, place on a plate and freeze for 1 hour.
  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
  • Prepare the cookie mix according to package instructions and chill in the fridge, about 10 minutes. Slightly dampen hands with cool water and wrap each chocolate mint in a heaping tablespoon of cookie dough, topping with enough dough to cover completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and chill in the freezer for 15 minutes.
  • Bake the cookies until the edges are crispy and centers look soft, about 20 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately.

DOUBLE CHOCOLATE CHIP COOKIES



Double Chocolate Chip Cookies image

This double chocolate chip cookie recipe is an altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!

Provided by ORBAMINK

Categories     Double Chocolate Chip Cookies

Time 25m

Yield 40

Number Of Ingredients 10

1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
⅓ cup unsweetened cocoa powder
3 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g

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