Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies are full of cocoa, dark chocolate chips and peppermint bark in a soft cookie. Easy cookie recipe.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 12

Cooling Time (estimate) 25

Total Time 52

Servings cookies

Calories 101kcal

2 ½ cups all purpose flour regular or gluten-free measure-for-measure flour blend
½ cup unsweetened cocoa powder sifted if needed to remove any hard lumps
1 teaspoon baking powder
1 teaspoon cornstarch
½ teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter softened
1 ¼ cups granulated sugar
½ teaspoon peppermint extract
2 eggs
½ cup dark chocolate chips
½ cup chopped Ghirardelli peppermint bark chopped (see notes for substitution ideas)
Additional chopped peppermint bark for topping if desired

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, cornstarch, salt, and baking soda. Set aside.
In a separate bowl using an electric hand held mixer or a stand mixer with a paddle attachment, beat the butter and sugar until smooth and creamy (around 3 minutes).
Add the peppermint extract and eggs, one at a time, beating between each addition.
Pour in the dry ingredients and mix until well combined.
Fold in the dark chocolate chips and peppermint bark and stir to combine.
Use a 1-tablespoon cookie scoop to scoop out dough. Or use a tablespoon and roll each scoop into a ball.
Place on the baking sheet and press down slightly. Top with additional chopped peppermint bark if desired.
Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are firm but the center is still soft.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.

How to Store

Store fully cooled cookies in an airtight container for 5 days.

How to Freeze the cookies

Allow the cookies to completely cool. Place in an airtight freezer safe container and freeze for up to 3 months. Thaw in the refrigerator.