Double-Chocolate Peppermint Cookies
0s prep 10m cook 10m ready
Double-chocolate cookies flavored with peppermint extract and studded with semisweet chocolate chips. They are portioned, flattened, optionally sugared, and baked until barely set for a soft, chewy texture.
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 5.11 mg
- Iron: 0.83 mg
- Magnesium: 15.9 mg
- Phosphorus: 28.9 mg
- Potassium: 53.2 mg
- Zinc: 0.26 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- peppermint extract
- 3/4 cup semisweet chocolate chips
- sugar
Let's Cook
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Step 1.
About 26 cookies
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Step 2.
Prepare the dough for Soft and Chewy Sugar Cookies, using 2 cups (250g) all-purpose flour and ½ cup (40g) unsweetened cocoa powder. Substitute peppermint extract for the vanilla and add ¾ cup (130g) semisweet chocolate chips after stirring in the flour mixture. Portion the dough using a ¼-cup measure. Break the resulting dough balls in half and roll into balls (each cookie will use 2 tablespoons dough). Flatten the dough balls on the baking sheets and, if desired, lightly sprinkle with sugar. Bake until barely set, 8 to 10 minutes, switching oven racks and rotating the sheets halfway through. Let cool as directed above.
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