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Double Chocolate Peppermint Christmas Cookies - Recipe with Pictures

Updated on December 17, 2015
5 stars from 7 ratings of Double Chocolate Peppermint Surprise Cookies
Source

At Christmas time and throughout the year, my family loves to make this delicious recipe for cookies - made of chocolate, peppermint, and candy canes or the round peppermint candies. While they may take slightly longer to make than your other favorite cookies, you'll certainly appreciate the time you put into them as you sink your teeth into them with a cold glass of milk and take in some of your favorite combinations - chocolate and peppermint.

The favorite tastes of the season and all year round are here with a double chocolate cookie with a hidden peppermint surprise in the center (a peppermint patty) and topped with decadent chocolate and peppermint candy or candy cane crumbles. These go fast, so you may want to double the recipe!

If you are looking to create these delicious cookies, but need a gluten-free variation, please see the Gluten Free Option notes beneath the ingredients list.

Cook Time

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: Approximately 30 cookies

Did You Know?

Adding instant espresso to chocolate mixtures give the chocolate a more profound flavor!

Ingredients

  • 2 1/2 cups Bittersweet chocolate chips, divided *
  • 1 1/2 cups Flour, all purpose *
  • 1/4 cup Unsweetened cocoa powder *
  • 1 tsp Baking powder *
  • 1 tsp Instant espresso powder
  • 1/2 tsp Salt
  • 1/2 cup Butter, unsalted, room temperature
  • 1 cup Sugar
  • 1 tsp Vanilla extract *
  • 1 tsp Peppermint extract *
  • 2 Eggs, large
  • 4 Candy canes, or 16 hard peppermint candies *
  • 8 Mini peppermint patties, or 2 large *

* Gluten Free Substitutions

For those who need the gluten free option, please see below for ingredients that are gluten free per their manufacturer. Be sure to double check any ingredients prior to using them as sometimes manufacturers change their recipes for products.

Chocolate chips: Ghirardelli 60% Cacao Bittersweet Chocolate Chips
Flour: Substitute all-purpose with Almond Flour
Cocoa Powder: HERSHEY'S Cocoa and HERSHEY'S SPECIAL DARK Cocoa
Baking Powder: Bob's Red Mill Baking Powder (Gluten Free)
Peppermint Extract: McCormick Pure Peppermint Extract
Vanilla Extract: Any brand labeled Pure Vanilla Extract
Candy Canes: Bobs Candy Canes
Peppermint Patties: Hershey's York Peppermint Patties

Click thumbnail to view full-size
Cut peppermint patties into quartersPour 2 1/2 cups of bittersweet chocolate chips into a small, microwave safe bowlMicrowave chocolate chips for 45 seconds on high power.Continue microwaving chocolate chips at 10 second intervals until completely melted, stirring in between each intervalSet aside 2/3 cup of melted chocolate chips to be used for the top of the cookies.Combine dry ingredients - flour, baking powder, cocoa powder, salt, and espresso powderThe dry ingredients are easy to combine when using a whiskPrepare your stand mixer with a paddle attachment.Cream butter until smooth.Add peppermint extract/flavoring.Add vanilla extract.Add in sugar with extracts and combine until mixed.Add two eggsMix until completely combined. Be sure to scrape the sides and bottom often.Add melted chocolateMix together, but don't overmix. Be sure to scrape all butter off the sides and bottom otherwise the cookies will spread out instead of having some height.Once the mixture is completely mixed, place in the refrigerator for 5-10 minutes.Roll dough into a 1 1/2 inch ball.Using your thumb, press an indentation into the center of the cookie.Indentation in cookie ready for peppermint patty.Place the peppermint patty piece into the hole.Roll the dough back into a ball, completely surrounding the peppermint patty.Place rolled dough on parchment lined cookie sheet about 2 inches apart.Bake for 9-10 minutes until the cookie appears cracked all over. Let stand on the cookie sheet for 5 minutes after baking, then move to wire rack to continue to cool.While cookies are cooling, place candy canes in a gallon sized freezer bag and fold in half. Use a heavy spoon to break up the candy cane into pieces.All broken up.Ready for the cookies.Once the cookies are cooled, reheat the reserved melted chocolate at 10 second intervals until melted.Spoon the melted chocolate on top of each cookie.Sprinkle the candy cane pieces on top of the melted chocolate. When the chocolate hardens, it will keep the candy cane pieces attached.Allow the chocolate on top of the cookies to set. Enjoy! Store in an air-tight container.
Cut peppermint patties into quarters
Cut peppermint patties into quarters
Pour 2 1/2 cups of bittersweet chocolate chips into a small, microwave safe bowl
Pour 2 1/2 cups of bittersweet chocolate chips into a small, microwave safe bowl
Microwave chocolate chips for 45 seconds on high power.
Microwave chocolate chips for 45 seconds on high power.
Continue microwaving chocolate chips at 10 second intervals until completely melted, stirring in between each interval
Continue microwaving chocolate chips at 10 second intervals until completely melted, stirring in between each interval
Set aside 2/3 cup of melted chocolate chips to be used for the top of the cookies.
Set aside 2/3 cup of melted chocolate chips to be used for the top of the cookies.
Combine dry ingredients - flour, baking powder, cocoa powder, salt, and espresso powder
Combine dry ingredients - flour, baking powder, cocoa powder, salt, and espresso powder
The dry ingredients are easy to combine when using a whisk
The dry ingredients are easy to combine when using a whisk
Prepare your stand mixer with a paddle attachment.
Prepare your stand mixer with a paddle attachment.
Cream butter until smooth.
Cream butter until smooth.
Add peppermint extract/flavoring.
Add peppermint extract/flavoring.
Add vanilla extract.
Add vanilla extract.
Add in sugar with extracts and combine until mixed.
Add in sugar with extracts and combine until mixed.
Add two eggs
Add two eggs
Mix until completely combined. Be sure to scrape the sides and bottom often.
Mix until completely combined. Be sure to scrape the sides and bottom often.
Add melted chocolate
Add melted chocolate
Mix together, but don't overmix. Be sure to scrape all butter off the sides and bottom otherwise the cookies will spread out instead of having some height.
Mix together, but don't overmix. Be sure to scrape all butter off the sides and bottom otherwise the cookies will spread out instead of having some height.
Once the mixture is completely mixed, place in the refrigerator for 5-10 minutes.
Once the mixture is completely mixed, place in the refrigerator for 5-10 minutes.
Roll dough into a 1 1/2 inch ball.
Roll dough into a 1 1/2 inch ball.
Using your thumb, press an indentation into the center of the cookie.
Using your thumb, press an indentation into the center of the cookie.
Indentation in cookie ready for peppermint patty.
Indentation in cookie ready for peppermint patty.
Place the peppermint patty piece into the hole.
Place the peppermint patty piece into the hole.
Roll the dough back into a ball, completely surrounding the peppermint patty.
Roll the dough back into a ball, completely surrounding the peppermint patty.
Place rolled dough on parchment lined cookie sheet about 2 inches apart.
Place rolled dough on parchment lined cookie sheet about 2 inches apart.
Bake for 9-10 minutes until the cookie appears cracked all over. Let stand on the cookie sheet for 5 minutes after baking, then move to wire rack to continue to cool.
Bake for 9-10 minutes until the cookie appears cracked all over. Let stand on the cookie sheet for 5 minutes after baking, then move to wire rack to continue to cool.
While cookies are cooling, place candy canes in a gallon sized freezer bag and fold in half. Use a heavy spoon to break up the candy cane into pieces.
While cookies are cooling, place candy canes in a gallon sized freezer bag and fold in half. Use a heavy spoon to break up the candy cane into pieces.
All broken up.
All broken up.
Ready for the cookies.
Ready for the cookies.
Once the cookies are cooled, reheat the reserved melted chocolate at 10 second intervals until melted.
Once the cookies are cooled, reheat the reserved melted chocolate at 10 second intervals until melted.
Spoon the melted chocolate on top of each cookie.
Spoon the melted chocolate on top of each cookie.
Sprinkle the candy cane pieces on top of the melted chocolate. When the chocolate hardens, it will keep the candy cane pieces attached.
Sprinkle the candy cane pieces on top of the melted chocolate. When the chocolate hardens, it will keep the candy cane pieces attached.
Allow the chocolate on top of the cookies to set. Enjoy! Store in an air-tight container.
Allow the chocolate on top of the cookies to set. Enjoy! Store in an air-tight container.

Instructions

  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
  2. Take the small peppermint patties and cut into quarters. If you are using the large peppermint patties, cut them into 16 pieces by cutting three vertical slices and three horizontal slices. Set aside.
  3. In a small, microwave safe bowl, melt the chocolate chips in the microwave for about 45 seconds on high power then stir. If they need to be melted more, continue microwaving in 10 second intervals and stirring. Repeat until all chocolate chips have melted. Measure 2/3 cup of melted chocolate and place in a small microwave safe bowl for the topping to be used later.
  4. In a medium sized bowl, combine flour, cocoa powder, baking powder, espresso powder, and salt. It's easier to mix if you use a whisk!
  5. Using a stand mixer fitted with the paddle attachment, beat the butter until it's creamy. Add in the sugar and both the peppermint and vanilla extracts, then beat until smooth. Add eggs and blend. Add in melted chocolate and flour mixture. Combine in the mixer until everything is blended. Do not overmix! Place mixture in the refridgerator for about 5-10 minutes so the dough firms up a little.
  6. Using a tablespoon, scoop out a spoonful of dough and roll into a 1-1/2 inch ball. Use your thumb to press in the center of the ball, then insert one of the peppermint patty pieces into the hole and roll the ball again to completely form the dough around the candy.
  7. Place balls on the parchment lined baking sheets, spacing them about 2 inches apart.
  8. Bake in a preheated oven until the cookie looks cracked all over, about 9-10 minutes. Allow cookies to cool on the baking sheet for about 5 minutes before moving them to a wire rack to fully cool.
  9. While cookies are cooling, place the candy canes into a large freezer bag and close the bag. Using a large serving spoon or other heavy utensil, hit the candy canes until they are coarsely crushed.
  10. When cookies have cooled, rewarm the reserved 2/3 cup of chocolate in the microwave at 10 second intervals on high power until the chocolate is smooth. Spoon the melted chocolate on top of each cookie. Top with candy cane pieces before chocolate hardens. Chill until chocolate sets, about 20 minutes.
Nutrition Facts
Serving size: 1 Cookie
Calories 183
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 5 g25%
Unsaturated fat 1 g
Carbohydrates 24 g8%
Sugar 14 g
Fiber 1 g4%
Protein 2 g4%
Cholesterol 20 mg7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

All photographs copyright 2012 Keely Deuschle. All rights reserved. Do not copy photographs.

Comments

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    • AudreyHowitt profile image

      Audrey Howitt 

      2 years ago from California

      Well this is yummy!!

    • vespawoolf profile image

      vespawoolf 

      4 years ago from Peru, South America

      Chocolate and peppermint is also one of my favorite combinations and these cookies look delicious! What beautiful and helpful photos you´ve included, too. I would like to try these next time I´m in a baking mood. I have all the ingredients in my pantry except the peppermint patties. I love them too much to be able to keep them around!

    • KDeus profile imageAUTHOR

      Keely Deuschle 

      4 years ago from Florida

      angryelf, you made me smile! These are absolutely yummy! And, secretly, I'm glad that the recipe only makes just over 2 dozen. I think if it made more, we'd eat them faster! They are the one cookie that is very hard to resist in this house! Merry Christmas!

    • angryelf profile image

      angryelf 

      4 years ago from Tennessee

      I just got fat staring at this. Oh my gosh it looks SO good! I swear, all of you people, and the leading offender Pinterest, are really driving me up the wall with all of this mindblowingly delicious looking food!!!!!! Love it!

    • KDeus profile imageAUTHOR

      Keely Deuschle 

      4 years ago from Florida

      Careermommy, thank you! I have a few boards that drive a lot of pinterest traffic to a few hubs! :) I hope you enjoy them! They always disappear quickly!

    • KDeus profile imageAUTHOR

      Keely Deuschle 

      4 years ago from Florida

      Thank you! I hope you enjoy them!

    • KDeus profile imageAUTHOR

      Keely Deuschle 

      4 years ago from Florida

      Vibesites, yes, they are one of my favorite combinations! I hope you enjoy them!

    • Careermommy profile image

      Tirralan Watkins 

      4 years ago from Los Angeles, CA

      Wow, 874 pins! That is impressive. I will try this recipe out with my co-workers at our annual holiday party.

    • truthfornow profile image

      truthfornow 

      4 years ago from New Orleans, LA

      These look so good. Perfect for the holidays.

    • vibesites profile image

      vibesites 

      4 years ago from United States

      Chocolate and peppermint are always a good combination! I have no sensitivities to gluten, fortunately. I'd try this for the holidays! Thanks for sharing your recipe. :)

    • KDeus profile imageAUTHOR

      Keely Deuschle 

      5 years ago from Florida

      DrivingPeace, I hope that the GF variation will help you to get through the holidays when everyone is munching on other yummies! You might, however, have to hide the cookies because even those who think that GF can't be yummy will probably try to sneak them away from you!

      I don't have celiacs disease, but try to stay away from gluten, so every chance I get, I try to make it gluten-free friendly! Thanks for stopping by to comment!

    • DrivingPeace profile image

      Greg Weber 

      5 years ago from Montana

      Holidays are a really tricky time of year for me because I have celiacs disease: extreme gluten intolerance. Of course, everything between Halloween and New Year's consists of cake, brownies, cookies, and (thank God) fudge.

      Getting through the season without having a major gluten melt-down is tough because of course I want to stuff EVERYTHING I see into my face, GF or otherwise.

      Thanks for this excellent recipe that even us G free types can enjoy!

    • KDeus profile imageAUTHOR

      Keely Deuschle 

      5 years ago from Florida

      Vespawoolf, like y, I don't have a gluten sensitivity, but I try to stay GF as much as possible! I think you'll like these with the almond flour. I have to admit, that I had to make a few batches recently because they all disappeared quite fast! I hope you enjoy them!

    • vespawoolf profile image

      vespawoolf 

      5 years ago from Peru, South America

      Although I don't have any known sensitivities to gluten, I would like to try this with the almond instead of wheat flour. I love chocolate and peppermint. This one's a winner in my book!

    • KDeus profile imageAUTHOR

      Keely Deuschle 

      5 years ago from Florida

      Pearldiver, I, um, well.... I think you'll definitely curse me! Yes, I did forget about the gym membership! But, I will say, that they are so rich and sweet and chocolatey and minty and chocolatey and yummy and did I mention chocolatey that I can usually only eat one (okay, maybe two) at a time. With a glass of skim or 2% milk and that will even out all the calories, right -- wink wink :) Thanks for sharing them in NZ! That's one place I'd love to visit one day! Enjoy!!!

    • Pearldiver profile image

      Rob Welsh 

      5 years ago from Tomorrow - In Words & NZ Time.

      Oh Yummmm... not sure if I should thank you or curse you for this interesting recipe?? I see you have neglected to add a gym membership coupon for the overzealous munchers of these cookies... so I must try this one... excellent and very easy recipe.... thanks so much for sharing.. Oh btw Keely, did you know that your double choc/peppermint cookies will be extensively eaten in New Zealand in 2013? Viral cookies! Yumm.. Enjoy this festive period, you've sweetened mine down here... cheers.... PD

    • KDeus profile imageAUTHOR

      Keely Deuschle 

      5 years ago from Florida

      AliciaC, I have to admit they're one of my favorite Christmas treats! I try to eat gluten free as often as possible (not by necessity, but by choice), so I am always looking for ways to make things gluten free! Thank you!

    • KDeus profile imageAUTHOR

      Keely Deuschle 

      5 years ago from Florida

      Thank you, Glimmer! A few years ago, we had a cookie exchange and I think I made 10 dozen of these. But everyone loved them and asked for the recipe! I know you'll love them, too!

    • KDeus profile imageAUTHOR

      Keely Deuschle 

      5 years ago from Florida

      Kris, yes, chocolate and mint together are divine! Thank you! I hope you enjoy it!

    • KDeus profile imageAUTHOR

      Keely Deuschle 

      5 years ago from Florida

      RTalloni, thank you for your kind words! I hope you enjoy them if you make them! I'm about to make another batch in just a few minutes - this is one of our favorite Christmas cookies!

    • AliciaC profile image

      Linda Crampton 

      5 years ago from British Columbia, Canada

      These cookies look so delicious. What a wonderful Christmas treat! The gluten free alternatives are a great addition to the hub, too. Thanks for the recipe - I love the flavor of peppermint mixed with chocolate!

    • Glimmer Twin Fan profile image

      Claudia Mitchell 

      5 years ago

      Pinned. These look delicious and I love to back at the holidays. Thanks for this recipe!

    • Kris Heeter profile image

      Kris Heeter 

      5 years ago from Indiana

      These sound wonderful. Chocolate and mint are just fantastic together! Thanks for sharing this recipe:)

    • RTalloni profile image

      RTalloni 

      5 years ago from the short journey

      Um, I'm going to one up your first commente…we are gonna have these cookies. Thanks for including the gluten free substitutions. I see an award in the future of this recipe hub!

    • Kasman profile image

      Kas 

      5 years ago from Bartlett, Tennessee

      I want these cookies. I'm a sucker for a good recipe! Keep up the great work as this is highly detailed and includes something for everyone! God bless and Merry Christmas!

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