Double Chocolate Peppermint Cookies Recipe

Double Chocolate Peppermint Cookies Recipe

  • 6 ounces semi-sweet baking chocolate, coarsely chopped
  • 5 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 3 tablespoons Kahlua Peppermint Mocha
  • 1 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 small candy canes, broken into 1/2-to-3/4-inch pieces
  1. Preheat oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
  2. Melt the chocolate pieces until smooth in a microwave or double burner. Let cool slightly.
  3. 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.
  4. Add the eggs and Kahlua Peppermint Mocha; beat until liquids are absorbed.
  5. Sift in the flour, cocoa powder, baking powder and salt. Beat until fully combined. (Note: this cookie dough is very sticky!)
  6. Scoop out a rounded tablespoon of dough and gently shape into a flat disc. Place on a parchment-lined sheet pan, leaving about 2 inches between cookies. (Tip: Keep your hands dusted with flour as it will help shape the sticky dough into cookies.)
  7. Bake at 375 degrees F for 5 minutes.
  8. Remove the pan from the oven and gently press 4 or 5 peppermint pieces into the top of each cookie. Return the cookies to the oven and continue baking for another 4 minutes.
  9. Place sheet on rack; allow cookies to cool before removing from pan.