Double Chocolate Chip Peppermint Cookies – a delicious recipe with Butter, Sugar, Eggs, Cocoa, All-purpose, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
In a stand or electric mixer, combine the butter and sugar and beat together until light and fluffy.
3
Add in the eggs to the butter mixture one at a time, making sure each one is fully incorporated before adding the next.
4
Add the cocoa powder into the mixture until throughly mixed together.
5
Sift the rest of the dry ingredients together and add dry to the wet ingredients. Mix until just combined.
6
With a spatula, stir in the chocolate chips and crushed peppermint cookies until evenly combined.
7
Roll the dough into rounded tablespoons and place on a parchment-lined baking sheet. Flatten the tops of the dough balls slightly so they are flat on top.
8
Bake for 12-15 minutes, being sure not to overbake.
9
Yields about 28 cookies.
934
kcal
Calories
56
g
Fat
95
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Cold Unsalted Butter, 1-1/4 cup Sugar, 2 Large Eggs, 1/2 cups Dark Cocoa Powder, Sifted, and more.
Yes, Double Chocolate Chip Peppermint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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