Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies

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"Two kinds of chocolate along with Kahlua Peppermint Mocha make these rich cookies a delightful treat during the holidays or anytime."
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29 m servings 254 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
  2. Melt the chocolate pieces until smooth in a microwave or double burner. Let cool slightly.
  3. In the bowl of a countertop mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until fluffy and light in color.
  4. Add the eggs and Kahlua Peppermint Mocha; beat until liquids are absorbed.
  5. Sift in the flour, cocoa powder, baking powder and salt. Beat until fully combined. (Note: this cookie dough is very sticky!)
  6. Scoop out a rounded tablespoon of dough and gently shape into a flat disc. Place on a parchment-lined sheet pan, leaving about 2 inches between cookies. (Tip: Keep your hands dusted with flour as it will help shape the sticky dough into cookies.)
  7. Bake at 375 degrees F for 5 minutes.
  8. Remove the pan from the oven and gently press 4 or 5 peppermint pieces into the top of each cookie. Return the cookies to the oven and continue baking for another 4 minutes.
  9. Place sheet on rack; allow cookies to cool before removing from pan.



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