Day 24 of "25 Days of Angels Baking Christmas Memories!"
Chocolate Chip Cookies aren’t just for everyday eating. They’re great at Christmas time, too, because EVERYone loves them. Just dress them up for this special occasion.
These are the same recipe as the other cookies you are seeing today on my blog – the Peppermint Double Chocolate Chip Sandwich Cookies – but with a couple changes. Follow the same recipe and save an even amount of the cookie dough for sandwich cookies and the rest for these dipped cookies. That way you have two types of cookies from the same recipe. Or, double the original recipe and split it up between the two end products. If you don’t want peppermint flavor, just omit the peppermint extract and substitute another flavor like almond or vanilla.
These are easy! Make and bake the cookies and then dip them in different colored candy melts. Before the candy melts dry, dip them in candy cane pieces, mini-M&Ms, mini chocolate chips or bit is chopped up candy melts. Use your imagination for making your Christmas Double Dipped Double Chocolate Chip Cookies.
This recipe produces 4 dozen cookies, using a 2-tablespoon scoop for 3” cookies. You can make more out of this recipe if you scoop them a little smaller.
Prep your cookie sheets:
Line your cookie sheets with parchment paper so clean up is faster when you’re all done baking. I love the parchment paper because the cookies ALWAYS slide right off.
Peppermint Double Chocolate Cookie Ingredients:
1 C Butter, room temperature
¾ C Sugar
¾ C Brown Sugar, dark
1 t Vanilla extract
1 t Peppermint extract
2 C Flour
¼ C Cocoa, Dutch processed
1 t Baking soda
1 t Salt
½ C Chocolate chips, mini semi-sweet
1 C Chocolate chips, dark chocolate
Double down on the dough mixing:
- Cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time and beat well.
- Stir in the peppermint and vanilla extracts.
- Sift the flour, cocoa powder, baking soda and salt together into the wet mixture.
- Mix well. If the batter seems too wet, add a little more flour. I like the batter when it starts to separate from the sides of the bowl as it’s beating.
- Stir all the chocolate chips in at the very last, making sure they are evenly distributed. You know, M&Ms are colorful in the chocolate dough and taste great in this recipe. Try some mint M&Ms at Christmas time.
Bake the cookies:
- Scoop the cookie dough out in balls. I like to use a 2-tablespoon scoop. It bakes a cookie that’s big enough that you could share, but it’s also okay to eat the entire cookie.
- Bake at 375F degrees for 8-10 minutes. They should be soft on the inside and crispy on the outside. I check them at 8 minutes and rotate the pans since my oven bakes hotter on one side. Don’t overbake them or they may end up hard around the edges as they cool.
- Cool each pan on a rack for a couple minutes before transferring the cookies from the pan to another rack to cool completely.
- Set aside until you are ready to frost and make sandwiches. If you are not ready to dip all the cookies on the same day, the cookies can be bagged and frozen for up to a month.
Dip and Decorate:
After the cookies are baked and cooled dip them in different colored candy melts. Before the candy melts dry, dip them in candy cane pieces, mini-M&Ms, mini chocolate chips, chopped nuts or rough chopped up candy melts. Use your imagination for making your Christmas Double Dipped Double Chocolate Chip Cookies.
This is another recipe that’s fun to make a mess with the kids. Just be sure you “Bake your own Memories” with the ones you love. Merry Christmas!