food
Double Dark Chocolate Peppermint Cookies
It's that time of year when family and friends gather together, gifts are given to loved ones and everybody eats...COOKIES!!! It's holiday cookie tray time!! Get those ovens warmed up, buy more cookie sheets and stock up on flour and butter. I'm sure you'll be seeing lots of wonderful cookies and bars to make around the web, but why not start right here with this Double Dark Chocolate Peppermint Cookie recipe. Peppermint and chocolate are just two of the things that go so very well together this time of year!
These cookies are going to be a beautiful addition to your holiday cookie tray and who doesn't like a chocolate cookie? Just make sure there's plenty of milk to accompany them. They're rich and will surely satisfy any chocolate craving. Santa will even be pleased to see these after his slide down the chimney, too!
These are made with Hershey's Dark Chocolate Cocoa, so you'll be able to use up what you have left over from those mugs of Vanilla Malt Dark Hot Chocolate you made the kids after sledding!
Double Dark Chocolate Peppermint Cookies
makes 4 dozen
Ingredients for Your Double Dark Chocolate Peppermint Cookies
- 1 cup unsalted butter ( 16 tablespoons )
- 1 1/2 cups sugar
- 2 eggs
- 3/4 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup Hershey's Special Dark Cocoa Powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 10 ounce package dark chocolate chips
- 1 package Hershey's Mint Truffle Kisses
Directions for Making Your Double Dark Chocolate Peppermint Cookies
- Place the package of Hershey Kisses into the freezer the night before you plan to bake the cookies. This will help to prevent them from melting quickly. Before baking, unwrap the Kisses, place in a bowl and return them to the freezer while the cookies bake.
- Preheat oven to 350 degrees F. and prepare a baking sheet by lining it with a sheet of parchment.
- In a mixing bowl, cream the butter, sugar, eggs and vanilla and peppermint extracts together until light and fluffy.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- Gradually add the flour mixture to the creamed butter.
- Beat until just combined.
- Mix in the dark chocolate chips.
- Using rounded tablespoonfuls of dough, place about 2 inches apart onto the prepared baking sheet.
- Bake for 8 - 10 minutes.
- Allow cookies to cool on the baking sheet for two minutes before transferring to a cooling rack.
- Gently place one Hershey's Kiss into the middle of each cookie. Do not move the cookies after adding the Kiss - they need to set for about 20 minutes while the cookies cool and are subject to melting if jostled.
What kind of cookies are you looking forward to putting on your cookie trays?
Lynne Feifer
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