Double Chocolate Peppermint Cookies
Love the chocolate + peppermint combo? Make a batch of these Double Chocolate Peppermint Cookies and serve 'em with Kahlua Peppermint Hot Cocoa!
Servings: 12 servings
Calories: 327kcal
Ingredients
- 6 ounces semi-sweet chocolate coarsely chopped
- 5 Tbsp unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 3 Tbsp Kahlúa Peppermint Mocha
- 1 cup all-purpose flour
- 3 Tbsp cocoa powder
- ¾ tsp baking powder
- ¼ tsp salt
- ⅔ cup peppermint pieces
Instructions
- Using a double-burner or a microwave, melt the chocolate pieces until smooth. Let cool slightly.
- Meanwhile, place 4-5 candy canes in a plastic sandwich bag and gently break the pieces until they are about ½”-¾” in size. Set aside.
- In the bowl of a countertop mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until fluffy and light in color.
- Add the eggs and Kahlúa Peppermint Mocha and beat until liquids are absorbed.
- Sift in the flour, cocoa powder, baking powder and salt. Beat until fully combined. (Note: this cookie dough is very sticky!)
- Scoop out about 1-1½ Tbsp of dough and gently shape into a round disc. Place on a parchment-lined sheet pan, leaving about 2” between each cookie. (Tip: Keep your hands dusted with flour as it will help shape the sticky dough into cookies!)
- Bake at 375°F for 5 minutes.
- Remove the pan from the oven and gently press about 4-5 peppermint pieces into the top of each cookie. Return the cookies to the oven and continue baking for another 4 minutes.
- Allow cookies to cool before removing from pan.
Nutrition
Calories: 327kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 73mg | Potassium: 160mg | Fiber: 2g | Sugar: 32g | Vitamin A: 192IU | Calcium: 56mg | Iron: 2mg
