Double Chocolate Peppermint Crunch Cookies

Rich and decadent peppermint infused chocolate cookies drizzled with dark chocolate and sprinkled with crushed candy canes. The quintessential christmas cookie! This is one of my favorite times of year-adults and children so excited and happy for the upcoming holiday. To make it even better we had our first stick to the ground snowfall yesterday! December really made an appearance and it got me very excited for the next few weeks! This weekend my husband and I will be putting up the Christmas tree! :) So excited! I am one of those people that get really sad after the first of January when we have to take the tree down.  It just makes me so happy to turn on the lights and sit near the tree with a cup of hot chocolate…and I bet these cookies would be an awesome addition to the hot chocolate. Make room for these amazing cookies this holiday season, you will be glad you did.

Double Chocolate Peppermint Crunch Cookies

Ingredients:

2 1/2 cups (16 ounces) bittersweet chocolate chips (no more than 61% cacao), divided
1 1/2 cups all purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 red-and-white- striped hard peppermint candies, coarsely crushed

Directions:

Preheat oven to 375°F. Line 2 baking sheets with parchment paper; set aside.
In a small, microwave-safe bowl, melt chocolate in the microwave on high power for 45 seconds. Stir. If un-melted pieces remain continue microwaving and stirring the chocolate in ten-second intervals until it is all melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips.
Roll a tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
Bake cookies in preheated oven until cracked all over, about 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to cooling racks to cool completely.
Rewarm reserved 2/3 cup chocolate in the microwave on high for 10 second intervals until smooth. Place melted chocolate in a ziploc bag and snip off the very tip of the bag. Gently squeeze chocolate drizzles all over the cookie. Sprinkle with crushed candy canes. Chill just until chocolate sets, about 20 minutes.

Source: Bon Appetit, December 2010

27 Responses to “Double Chocolate Peppermint Crunch Cookies”

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    The Food Hound — December 2, 2010 @ 8:41 am

    Can I hire you as my personal baker??? Chocolate and peppermint = a match made in heaven!!!

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    HappyWhenNotHungry — December 2, 2010 @ 9:08 am

    Oh wow… these look awesome! I’m the same way too… I hate taking my Christmas tree down, but will definitely enjoy the holiday season while it lasts. Thanks for sharing!

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    Evan @swEEts — December 2, 2010 @ 9:23 am

    What beautiful peppermint cookies! I’d like to eat about 5 right now, and it’s only 830!!

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    beth — December 2, 2010 @ 10:48 am

    these do look quite festive! im excited to put up the xmas decor as well this weekend and you know, you can really leave them up until at least february (maybe even march for the inside stuff)! ;)

    question: where can i find espresso powder and is there anything i can substitute if i cant find it? (i noticed the black forest cookies call for it as well and i was really hoping to make those!)

    • Christina replied: — December 2nd, 2010 @ 12:21 pm

      They are really good! I buy my espresso powder from Williams Sonoma. Instant espresso powder has a bolder flavor than regular instant coffee. However, if you do not have instant espresso powder, you can substitute instant dark roasted coffee powder in equal quantities. Instant coffee usually has a harsher taste than instant espresso and can make baked goods taste sour if too much is used. Espresso powder is brewed espresso that has been dehydrated into granules, not just coffee beans ground fine.

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    Amanda — December 2, 2010 @ 4:21 pm

    Oh yum, these cookies look so pretty! I’m adding this to my x-mas cookie list right now.

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    briarrose — December 2, 2010 @ 8:45 pm

    Beautiful garnish. I was just contemplating some crushed candy canes for truffle topping this holiday. Holiday displays at the grocery….they suck me in. ;)

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    Annie — December 2, 2010 @ 8:45 pm

    Those look so good! It’s too bad that I’m the only one in my house that likes the chocolate and mint combination. I guess I would need to find someone to share these with or I could just keep them all to myself ;)

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    Alisa — December 3, 2010 @ 10:14 am

    This recipe is going in my to do list.It looks amazing!I came across your site from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope you could add this Peppermint cookie widget at the end of this post so we could add you in our list of food bloggers who blogged about peppermint cookies,Thanks!

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    crustabakes — December 4, 2010 @ 10:11 am

    These look so deliciously festive!

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    Patty — December 8, 2010 @ 8:12 pm

    How cute and festive! And double chocolate too – YUM. :)

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    Lora — December 9, 2010 @ 4:19 pm

    These looked packed with flavor. So pretty too!

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    Rebecca — November 10, 2011 @ 5:50 am

    Hiya, I found this recipe via Pinterest – looks great! How many does it make?

    • Christina replied: — November 20th, 2011 @ 11:55 am

      Rebecca,
      This recipe makes about 50 cookies. If you give them a try I would love to hear how they turn out for you! :)

      • Rebecca replied: — December 8th, 2011 @ 7:32 am

        Thanks Christina! Going to give them a go for a cookie exchange next weekend, will let you know how it goes :)

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    Diana — November 17, 2011 @ 11:51 am

    sounds great–how many cookies does this make?

    • Christina replied: — November 20th, 2011 @ 11:45 am

      This recipe makes about 50 cookies. :)

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    Peggy Jensen — November 17, 2011 @ 1:22 pm

    I don’t like coffee flavor. What can I use as a substitute?

    • Christina replied: — November 20th, 2011 @ 11:43 am

      Peggy,
      You can just omit the instant espresso powder. If you give them a try I would love to know how they turn out for you! :)

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    CarolineLeigh — December 1, 2011 @ 3:31 pm

    Ooh. I am gonna make these right now. They look divine!

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    Juli A — December 8, 2011 @ 1:29 am

    These look awesome – I shared on my cookie exchange blog – http://blog.inspirationbug.com/2011/12/07/christmas-cookie-exchange/ Thanks!

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    cravesadventure — December 8, 2011 @ 11:01 am

    These look sooo delicious! Thanks for sharing!

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    Laura — December 15, 2011 @ 7:48 pm

    just made them and they are delicious!

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    Sandra — November 30, 2013 @ 1:14 pm

    Hi I’m from Germany and tried these today for my Cookie Swap next week and love them. I got 80 cookies out of your reciepe and have to back it again on Monday, because there are only 50 left after 3 hours and 2 kids ;-)
    Thank you very much for the reciepe!

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    Virginia — December 9, 2013 @ 12:39 pm

    I made these without the espresso powder. I also didn’t have peppermint extract, but I just crushed some more peppermint candy into a fine powder and used that instead. The cookies were a little bit chewy because of that, but they tasted INCREDIBLE and were a huge hit! Thanks for this awesome recipe!

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