These DOUBLE CHOCOLATE PEPPERMINT CRUNCH COOKIES are to die for! They are sure to be a hit at the next Christmas or holiday party you’re invited to!
Double Chocolate Peppermint Crunch Cookies Recipe
2 1/2 cups bittersweet chocolate chips
1/4 cup unsweetened cocoa powder
1 cup sugar
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter at room temperature
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
1 cup crushed candy canes or peppermint candies
Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
In a small microwave safe bowl, melt chocolate chips for 30 seconds and stir. Continue microwaving in 30 second intervals, stirring the chocolate in between, until completely melted and smooth.
Take out 2/3 cups of the melted chocolate and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. With beaters or a mixer, beat butter until creamy. Add the butter, sugar and vanilla to your flour mixture, followed by the peppermint extract and beat until smooth. Add eggs and mix. Now beat in the melted chocolate.
Roll a tablespoon of dough into a 1½-inch ball and place it on baking sheet. Repeat with remaining dough, spacing the rolled dough about 2 inches apart. Bake cookies until cracked all over, about 8 minutes. Cool cookies on the baking sheet for 5 minutes then transfer them onto cooling racks to cool.
Take the 2/3 cup chocolate you set aside and put in a small microwave safe bowl and microwave for 10 second intervals until creamy. Put melted chocolate into a piping bag or ziplock bag with a tiny portion of the corner cut off. Gently squeeze the chocolate onto each cookie then sprinkle with crushed peppermint candies/candy canes. Chill the cookies for about 15 minutes in the fridge so melted chocolate will set up.
Yields about 4 dozen cookies. Enjoy!