Double Chocolate Peppermint Cookies
Recipe Type: Dessert, Cookies
Prep Time: 
Cook Time: 
Total Time: 
Serves: 72
Bite sized chocolate cookies topped with candy canes
  • 1½ cups all-purpose flour
  • ¼ cup unsweetened cocoa
  • 1 tsp baking powder
  • ¼ tsp kosher salt
  • 2 cups bittersweet chocolate chips (I used semisweet)
  • 1 stick unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 large eggs
  • 6 tbsp heavy cream
  • 8 candy canes, smashed (approximately ¾ cup)
  1. Preheat oven to 350F. Line baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, cocoa, baking powder, and salt.
  2. Melt ½ cup of chocolate chips in the microwave in a glass bowl. Set aside to cool slightly. In a large mixing bowl, beat the butter and sugar until light and fluffy (approximately 3 minutes). Beat in the eggs, one at a time. Reduce mixer speed to low and add the melted chocolate and the flour mixture. Mix just until incorporated. Stir ¾ cup chocolate chips into the batter.
  3. Drop rounded teaspoons (these are small cookies!) onto the prepared baking sheets, 2 inches apart. Bake, rotating the position of the pans halfway through, until cookies are puffed and set (8-10 minutes). Allow cookies to cool on sheet for 2 minutes before transferring to a wire rack to cool completely.
  4. In a medium-sized microwave-safe bowl, heat heavy cream until simmering (about 30 seconds). Add the remaining ¾ cup chocolate chips to the cream and allow it to sit for 1 minute. Stir until smooth. Using a spoon, top each cookie with a bit of chocolate and crushed candy canes. Refrigerate cookies until set (about 20 minutes).
  5. *Cookies can be stored at room temperature in an airtight container for up to two weeks
from Women's Day December 2011
Recipe by Honest Cooking at