Holiday Double Chocolate Cookies

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These holiday double chocolate cookies are epic. They are delicious chocolate with peppermint and melted chocolate on top. So good!

Holiday Double Chocolate Cookies

Holiday Double Chocolate Cookies

Makes 24 cookies

Ingredients:

  • 3 C flour
  • 1 TBSP baking powder
  • 1 TBSP baking soda
  • 1 tsp salt
  • 1 C unsalted sweet cream butter, softened
  • 1 ½ C sugar
  • 1 ½ C packed brown sugar
  • 1 C cocoa powder
  • 3 large eggs, room temp
  • 1 TBSP peppermint extract
  • 2 C semisweet chocolate chips
  • 1 C of Ghiradelli white chocolate melting wafers, melted
  • 1 C of Ghiradelli milk chocolate melting wafers, melted
  • 2 disposable piping bags
  • 1/2 C crushed candy canes



Holiday Double Chocolate Cookies

Directions:

  1. Preheat oven to 350 degrees. Line large cookie sheet with parchment paper.
  2. Combine flour, baking powder, baking soda, cinnamon and salt in a bowl. Whisk ingredients together. Set aside.
  3. Using an electric mixer, beat the butter and both sugars until creamy.
  4. Slowly add one egg at a time to the butter and sugar mixture, beating after each addition.
  5. Add vanilla beating to incorporate with the butter, sugar, and egg mixture.
  6. Slowly add the flour mixture, one cup at a time, stirring to combine after each addition.
  7. Using a ¼ cup, scoop out the cookie dough and place on the lined cookie sheet allowing space for baking between each
    cookie.
  8. Bake the cookies for 15 minutes
  9. Using a double boiler melt the milk chocolate melting wafers
  10. Once melted, pour chocolate into a disposable piping
  11. Cut a small tip off the piping bag and drizzle all over the cookies
  12. Repeat the steps with the white chocolate
  13. Once both chocolate have been drizzled, sprinkle crushed candy canes
  14. Let chocolate completely dry before enjoying!

Holiday Double Chocolate Cookies

 

Holiday Double Chocolate Cookies

Holiday Double Chocolate Cookies

These holiday double chocolate cookies are epic. They are delicious chocolate with peppermint and melted chocolate on top. So good!
Servings: 24 cookies
Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Ingredients
  

  • 3 C flour
  • 1 TBSP baking powder
  • 1 TBSP baking soda
  • 1 tsp salt
  • 1 C unsalted sweet cream butter softened
  • 1 ½ C sugar
  • 1 ½ C packed brown sugar
  • 1 C cocoa powder
  • 3 large eggs room temp
  • 1 TBSP peppermint extract
  • 2 C semisweet chocolate chips
  • 1 C Ghiradelli white chocolate melting wafers melted
  • 1 C Ghiradelli milk chocolate melting wafers melted
  • 1/2 C crushed candy canes

Instructions

  • Preheat oven to 350 degrees. Line large cookie sheet with parchment paper.
  • Combine flour, baking powder, baking soda, cinnamon and salt in a bowl. Whisk ingredients together. Set aside.
  • Using an electric mixer, beat the butter and both sugars until creamy.
  • Slowly add one egg at a time to the butter and sugar mixture, beating after each addition.
  • Add vanilla beating to incorporate with the butter, sugar, and egg mixture.
  • Slowly add the flour mixture, one cup at a time, stirring to combine after each addition.
  • Using a ¼ cup, scoop out the cookie dough and place on the lined cookie sheet allowing space for baking between each cookie.
  • Bake the cookies for 15 minutes
  • Using a double boiler melt the milk chocolate melting wafers
  • Once melted, pour chocolate into a disposable piping
  • Cut a small tip off the piping bag and drizzle all over the cookies
  • Repeat the steps with the white chocolate
  • Once both chocolate have been drizzled, sprinkle crushed candy canes
  • Let chocolate completely dry before enjoying!

Nutrition

Calories: 411kcal | Carbohydrates: 57g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 259mg | Potassium: 279mg | Fiber: 3g | Sugar: 39g | Vitamin A: 285IU | Calcium: 72mg | Iron: 2.6mg

Categories:

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