I love these cookies! Double Chocolate Chip Peppermint Cookies is a mouthful not only in words! It’s the perfect cookie for the holidays as well as when those chocolate cravings rear their ugly heads! One thing that I love about these cookies is that you can make a healthier version (see instructions below) as well, and you can’t even tell the difference!

I must confess. I tried a LARGE number of double chocolate chip cookie recipes trying to find the best one. And not just that, but also, which one would stand up to adjustments for a healthy version, and I must say, this was the top choice! The great thing about adding cocoa to your cookies is that you don’t notice the taste of the wheat flour, and adding honey makes them softer as well.

If you make these with sugar, they tend to be firmer on the outside of the cookie, but if you’d like to soften them up a bit more, put them in a ziplock bag to store and the whole cookie will soften up. If you make them with honey, they tend to stay soft the whole time. 

There are so many delicious and complicated treats you can make during the holiday season, but if you’d like something that tastes complex, but is simple to make, add these cookies to your list of goodies, you won’t regret it!

What other treats do you like to make during the holidays?

Double Chocolate Chip Peppermint Cookies

2015-12-22 16:08:15

Yields 36

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Cook Time

10 min

Cook Time

10 min

Ingredients

1. 1 cup (2 sticks) of butter, softened
2. 1 cup succanat (or packed brown sugar)
3. 1/4 cup honey (or 3/4 cup sugar)*
4. 1/2 tsp peppermint extract
5. 2 large eggs
6. 2 1/4 cups flour (I like using whole wheat flour or a mix of whole wheat and all-purpose flour)
7. 1/2 cup cocoa powder
8. 1 tsp baking soda
9. 1/4 tsp salt
10. 1 1/2 cups semi-sweet chocolate chips (plus more to garnish-optional)
11. 1 large candy cane, crushed for garnish-optional

Instructions

1. Preheat oven to 350 degrees.
2. Beat together wet ingredients in a bowl, then add all dry ingredients and mix thoroughly. Stir in chocolate chips.
3. Drop by rounded tablespoons onto greased baking sheet, or baking sheet covered with parchment paper. (Place in freezer for 1-2 hours if using honey instead of sugar). Garnish the cookie balls with extra chocolate chips and crushed candy canes before baking (optional).
4. Bake for 8-10 minutes (or 12 minutes if the cookie balls have been frozen).

Notes

1. *If you use the honey, the cookies come out the best if you roll them in balls and then freeze them for 1-2 hours or longer. You can roll the whole batch of cookies and place them on a cookie sheet in the freezer for 1-2 hours, covered with plastic wrap; or if you want to make them another day, you can put the rolled cookies in a large freezer ziplock bag and store them for up to a month before baking.

Adapted from Very Best Baking

Adapted from Very Best Baking

My Homemade Heaven https://myhomemadeheaven.com/