Double Chocolate Peppermint Crunch Cookies

It’s holiday baking time!

There’s only one problem. Our December is JAM PACKED. Goodness. I am half excited for, half dreading this month. On top of all the normal holiday hulabaloo, we’ve got a trip to Florida planned smack-dab in the middle of December.

Dan’s sister is graduating from nursing school, so we’re all flying down to congratulate/visit her. This is extra exciting because she hasn’t seen Kieran in about two years (which KILLS her). Then, Dan and I are taking Kieran to Disney World for a few days. May as well while we’re there, right?

Wish us luck! Disney completely overwhelms me.

Because of the trip and all the holiday gatherings and office parties, I am having a hard time figuring out just where I’m going to fit in all my holiday baking! Usually I designate an entire weekend to baking, but this year, that isn’t an option. We have plans every weekend through the end of the month! Sigh.

Good thing I already got my chocolate peppermint fix with today’s cookies. I made them last week with my little Love Bug, and we both had a blast making (and eating!) them.

I find that mint-chocolate is a polarizing flavor combo. For me, it’s one of life’s greatest pleasures. I love a York peppermint patty. Mint chocolate chip will forever be my favorite ice cream flavor. And you’ll never see me turn down a box of Thin Mints. Yes, I said “a box” on purpose. Can’t stop with those darn things!

THEY ARE THE BEST.

A lot of people, however, are not down with this classic combo. I don’t get it. My husband falls into this camp, and it pains me because his dislike for anything minty means that I make a whole lot less of these goodies than I would prefer. Because I don’t need to eat an entire batch of these cookies (or mint brownies! or mint choco chip ice cream!) by myself. In fact, most of these cookies were given to coworkers this week.

It hurt my heart a little to give them all away, because they’re dreamy, but it was necessary.

These little cookies are double chocolatey – they have cocoa powder AND melted chocolate in the batter AND have chocolate chips stirred in before baking! As if that wasn’t enough, I added in some peppermint extract (my preference over regular mint extract, by the way. It tastes more “real”…or something) and some crushed peppermint candies for added minty flavor and crunch.

These bake up like chewy little brownies. Exploding with chocolate and mint flavor!

The stuff of dreams. Well, maybe just my dreams.

Even if you have a chocolate-mint aversion like my hubs, I recommend you include these in your holiday baking plans! Because those of us who love mint-chocolate, REALLY LOVE IT. Which means that someone in your life is likely to gobble these up!

Double Chocolate Peppermint Crunch Cookies

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• Yield: 2 dozen cookies 1x

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Ingredients

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For the Cookies:

• 1¼ cups semisweet chocolate chips, divided
• 2 tablespoons unsalted butter
• 1 cup flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon fine salt
• ¾ cup sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• ¼ cup crushed peppermint candies or candy canes

For the Glaze:

• 1½ cups powdered sugar
• ½ teaspoon peppermint extract
• Splash of milk or water (maybe 1-2 teaspoons?)
• ¼ cup crushed peppermint candies or candy canes

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Instructions

For the Cookies:

1. Preheat the oven to 300°F and line a large baking sheet with parchment paper.
2. In a heatproof bowl, combine ¾ cup of the chocolate chips and the butter. Melt together in a double boiler or in the microwave (heat for 20 seconds, stir, and repeat until the chocolate is melted and glossy). Allow to cool slightly.
3. In another bowl, whisk together the flour, cocoa, baking powder, and salt.
4. Whisk the sugar, eggs, and extracts into the chocolate-butter mixture until smooth and well combined.
5. Slowly stir the dry ingredients into the wet ingredients, mixing until everything is just combined. Fold the peppermint candy and remaining ½ cup chocolate chips into the batter.
6. Using a cookie or ice cream scoop, form even-sized dough balls (about 1½ inches in diameter) and place them on the prepared baking sheet.
7. Bake for 12-15 minutes or until the cookies are slightly puffed and beginning to crack (start checking them at 12 minutes. Depending on your oven, they may need another 3-5 minutes). Allow the cookies to cool for 5 minutes on the baking sheet before moving them to a cooling rack. Continue with the remaining dough.

For the Glaze:

1. Whisk together the powdered sugar and extract until a smooth and spreadable glaze forms.
2. Once the cookies are completely cooled, spoon a little bit of the glaze onto each cookie and then sprinkle with the crushed peppermints. Allow the glaze to set at room temperature.
3. Store the cookies at room temperature in an airtight container. They should keep for a few days.

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