Go Back
+ servings

Double Chocolate Salted Peppermint Cookies

The little twist of the sea salt grinder really brings out the flavor in these dark mint chocolate cookies. The richness of the dark chocolate combined with brown sugar and the quintessential holiday flavor of crush peppermint candy canes is just perfect for chocolate lovers. They are so delicious right out of the oven, but if you have time to bake ahead and can freeze them, they hold up really well in the freezer. Just thaw out about 10 to 15 minutes before serving.  
Servings 24 Cookies
Prep Time 20 minutes
Cook Time 10 minutes

Ingredients

  • 3/4 cup unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla
  • 1 egg beaten
  • 1/4 cup cocoa powder we love Valrhona Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cup all-purpose flour
  • 1 cup chopped dark mint chocolate (We use at least 60% cacao dark mint chocolate bars and chop them up for the chocolate chunks:)
  • 3/4 cup crushed peppermint candy Many stores sell these already crushed at this time of year. But if not, crush your own candy canes for the topping.
  • 1 salt grinder sea salt or Pink Himalayan salt for topping

Instructions

  • Line a baking sheet with parchment paper. Preheat oven to 350 F.
  • Place your dark mint chocolate candy bar on a cutting board and cut with a chef’s knife into chunks. Set aside.
  • In a mixing bowl, cream together butter with brown and granulated sugar with an electric beater until fluffy. Stir in vanilla. Add beaten egg and stir into mixture until very well incorporated.
  • In a separate bowl, whisk together all dries: flour, cocoa powder, baking powder, baking soda, and salt.
  • Add dries to the butter-egg mixture and beat until well mixed. Stir in dark chocolate mint chunks
  • With an ice cream scoop, make rounds of dough and place on a prepared baking sheet, 12 at a time.
  • Roll the tops of each cookie dough ball into a bowl of the peppermint sprinkles.
  • Grind sea salt over each cookie and bake for 10-11 minutes, or until set in the center. Remove from oven and cool completely before lifting off of the baking sheet. Or, if you are using parchment paper, just slide the paper with the cookies on top onto a cooling rack.
  • Once cookies are completely cooled, store in an airtight container.

Notes

Remove from oven and cool. Eat right away, while nice and gooey, or store in an airtight container for several days. You can also freeze the cookies and thaw just before eating.
Course: Dessert
Keyword: chocolate peppermint cookies, christmas cookie exchange, Christmas cookies, cookie exchange, dark chocolate cookies, double chocolate chunk cookies, holiday baking, mint chocolate cookies