Peppermint Double Chocolate Cookies

Peppermint Double Chocolate Cookies have a rich chocolate taste and are infused with peppermint. They’re dipped in chocolate and sprinkled with crushed candy canes for the perfect holiday cookie!

Double chocolate cookies are my absolute favorite. I love the rich chocolate taste, fudgy texture, and double dose of chocolate. And with a glass of cold milk? Perfection.

My soft-batch double chocolate chip cookies are actually one of the most popular recipes on my blog. So I wanted to make a holiday version in time for Christmas to share on Oh Sweet Basil.

The combination of rich chocolate and cool peppermint flavor is the perfect pairing. Then the candy canes make them so pretty for your Christmas cookie exchange.

Ingredients for Chocolate Peppermint Cookies

For the Double Chocolate Peppermint Cookies

• Flour: just regular all-purpose flour
• Cocoa Powder: dutch processed cocoa is preferred
• Cornstarch: adds a chewiness to the cookies
• Baking Soda: gives the cookies some rise and fluffiness
• Salt: enhances all the flavors
• Unsalted Butter: softened to room temperature
• Brown Sugar: adds sweetness and rich flavor
• Granulated Sugar: adds sweetness
• Egg: gives the cookies structure
• Peppermint Extract: can be reduced for a milder mint flavor
• Vanilla Extract: adds flavors
• Semi-Sweet Chocolate Chips: dark chocolate chips could also be used or a mix of the two

For the Chocolate Peppermint Topping

• Semi-Sweet Chocolate: gets melted for the chocolate dip
• Vegetable Oil: helps smooth out the chocolate and gives it a nice shine
• Candy Canes: crushed up for a decorative topping

The measurements for all the ingredients are detailed in the recipe card at the end of the post. You can also print and/or save the recipe there.

How to Make Peppermint Chocolate Cookies

To get started, first we make our cookie dough. We whisk together our dry ingredients (flour, cocoa, corn starch, baking soda and salt), so they’re ready to be added to the batter later.

Then we cream together the butter and sugars in a stand mixer using the paddle attachment (I like to use a combo of brown sugar and white sugar) – and add in the egg, vanilla and peppermint extract. The dry ingredients are then carefully added to the wet ingredients, and finally we add in the chocolate chips.

Then it’s time to chill the dough. Chilling is recommended because the double chocolate cookie dough is thick and sticky. If you don’t chill the dou

Old Fashioned Molasses Cookie Recipe

Old fashioned molasses cookies are one of the chewiest, yummiest cookies to make for the holidays, you will absolutely love them!

These old fashioned molasses crinkles are fantastic and totally similar to our white chocolate molasses cookies. These are meant to get those beautiful cracks all over the top and be a little more chewy to bite into. I have a secret to making those cracks as cracky as possible too!

Note, these cookies are not crunchy as we aren’t making gingerbread cookies, but chewy as is in sink your teeth into delicious. It seems like molasses crinkles are becoming forgotten but I refuse to let that happen.

What Do I Need to Make Molasses Cookies?

I’ve had quite a few molasses crinkle cookies in my day and I’m sorry to say that I have the same complaint with all of them, too much molasses and ginger. I don’t want to be breathing fire when I bite into a cookie.

Now I do like molasses cookies to have warmth to them as that’s how they should be but that all comes from the right ingredient ratios. We only need 1/2 cup of molasses and that’s plenty to bring on the flavor. Here is everything you need:

• Butter: unsalted, softened
• Brown Sugar: adds sweetness and rich molasses flavor
• Sugar: Just regular granulated sugar is used to both sweeten the dough and to roll the dough in before baking.
• Molasses: adds flavor, sweetness and richness of flavor
  • PRO TIP: We prefer Grandma’s brand dark molasses.
• Vanilla: adds flavor
• Eggs: gives the cookies structure
• Flour: just simple all purpose flour is all you need
• Ground Cinnamon: adds warmth and flavor
• Ground Cloves: adds festive holiday flavor
• Baking Soda: gives the cookies rise and fluffiness
• Ground Ginger: adds flavor and warmth
• Salt: enhances all the flavors

The measurements for all the ingredients can be found in the recipe card at the end of this post.

How to Make Molasses Cookies

These old fashioned soft molasses cookies come together quickly and easily. Here are the basic steps:

1. Wet Ingredients: Mix the butter and sugar in the bowl of a stand mixer and cream until light and fluffy using the paddle attachment. Add the molasses and beat until smooth and then the egg and mix again.
2. Dry Ingredients: In a separate bowl, whisk all the dry ingredients together.
3. Combine: Add the flour mixture to the wet ingredients and mix until combined.
4. Chill: Scrape the sides of the bowl down and wrap tightly in plastic wrap. Chill in the fridge for at least 2 hours.
5. Prep: Preheat the oven and prep baking sheets with silpats or parchment paper.
6. Form: Scoop the cookie dough into balls and using your hands, roll the dough into balls. Roll the dough in

Light, buttery, almond flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember. My friend Augusta gave me this recipe years ago and it became a forever favorite at first bite.

Thumbprint Cookies with Jam

There’s something so endearing and adorable about jam thumbprint cookies. Fruity jam adds the perfect amount of sweetness to the flaky shortbread cookie. The easy glaze on top of these thumbprint cookies adds a beautiful touch.

These cookies are great as a snack, tucked into lunches, or when served as dessert. I especially enjoy them with cafe con leche, chai, or a London Fog on a chilly afternoon.

Shortbread Thumbprint Cookies

With just the right amount of sweetness, filled with jam, and then lightly drizzled with icing, these cookies are a hit with everyone who tries them. Don’t be fooled by their unassuming appearance. They’ll surprise you by just melting in your mouth.

Almond extract is what gives these cookies just a hint of almond flavor. It adds a nice layer of nuttiness that complements the buttery flavor of the shortbread cookie and the fruitiness of the jam.

Read more

Craisin Frosted Flake Chocolate Chip Cookies

These Craisin Frosted Flake Chocolate Chip Cookies are not your normal cookies, but man, they hit every texture, taste and smell craving you could have. 

I know, I know, Craisin Frosted Flake Chocolate Chip Cookies is quite the mouthful to say. They’re quite the mouthful to eat as well. I should think up a new name, but kitchen sink cookies have already been taken, anyone got any ideas?

Chocolate Chip Cookies in a New Way

As you know, our family has a fun tradition of taking a base ingredient like this cookie dough and then having a bake-off where each family member uses a surprise ingredient and anything else in the pantry to create a new recipe. Making chocolate chip cookie dough without chocolate chips is the perfect base ingredient. 

Craisin Frosted Flake Chocolate Chip Cookies

These cookies are just to die for. A sweet dough that is the perfect base to bits of crunchy frosted flakes (trust me, you’ll absolutely looooove the texture from the crunch of these flakes!), juicy nuggets of dried craisins and finally melty morsels of chocolate sprinkled throughout. 

And listen, not just chocolate, you must use mini chocolate chips to balance the sizes of everything else or the chocolate overpowers too much of the cookie. 

Secret Ingredients For a Bake-Off

Everyone sits patiently as one person pulls names from a hat and each baker picks one of the random ingredients, frosted flakes, cookies and cream twix bars, marshmallows and so on. 

I was given Frosted Flakes Cereal and thought, well this isn’t going to go so well, haha. But the more I looked at the cereal the more I realized that it would actually be delicious with craisins and chocolate. This was going to delicious. 

Cookie Recipe Win! 

There’s something about these frosted flake cookies that I just cannot walk away from. Ugh, and the worst part is that not only do I not have any on hand right now, but I cannot force you all to try them. I mean really, I’d give anything to convince you. 

The soft and buttery cookies just completely envelopes those sweet and crunchy pieces of cereal, totally breaking up the monotony of the cookie. The texture is a welcomed crunch. Mmmmmm, and you quickly move on to that juicy sweetness of the dried cranberries and the melty chocolate chips. It’s the best of every single world. My goodness, they are a win! 

How Long Will Homemade Cookies Keep?

Properly stored, fresh cookies will keep for 2-3 weeks at room temperature.

Can You Freeze Frosted Flake Cookies?

Place cookies on a parchment lined cookie sheet and freeze.

When they are frozen, transfer to a heavy duty freezer bag and store in the freezer for a month or more.

Why Do Cookies Spread Out?

Cookies spread because the fat in the dough melts in the oven.

If there isn’t enough flour to hold the fat, cookies will spread and be flat.

So, try adding a little more flour.

Cookie Recipes

• Nutella Caramel Cookies
• Read more

The velvety sweetness of chocolate mingles with the nutty goodness of walnuts in these Chocolate Walnut Cookies. Paired with a cup of coffee or a glass of milk, these cookies are pure and indulgent chocolate bliss.

Chocolate Cookies with Walnuts

These are wonderfully unique cookies. With just a quarter cup of flour in the entire recipe, the bulk of this cookie is richly packed with chocolate and walnuts. (And yes, if you don’t happen to be a fan of walnuts, feel free to substitute pecans. But, please hear me out first, ok?)

The first time I planned to make these cookies, I knew that Sean would be happy to see them, since he loves walnuts in his cookies and walnuts haven’t always been my favorite. I’m happy to say that I wound up loving these cookies, walnuts and all.

I initially thought to make them with pecans, but I’m glad I didn’t. In the 10+ years since I first made these cookies, I’ve never again been tempted to swap in pecans. The rich, deep cocoa taste of chocolate plays beautifully with the earthy, slightly bitter notes of walnuts, forming a delicious contrast.

Chocolate Walnut Cookies

You’ll need the followi