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Double Chocolate Peppermint Cookies

  • Prep Time: 20 minutes
  • Cook Time: 12-14 minutes
  • Servings: 5-6 dozen
  • Course: Dessert

Enjoy a taste of the season with these festive double chocolate chip cookies, topped with crushed peppermint. Grab one quickly though - these won't last long at your next holiday cookie exchange!

Reynolds Kitchen Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds KITCHENS™ Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


  • 2 1/2 cups flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 cups chocolate chips
  • 3/4 cup crushed peppermint candies, divided
  • Reynolds KITCHENS™ Parchment Paper


Step 1

PREHEAT oven to 350°F. Line 2 cookie sheets with Reynolds KITCHENS™ Parchment Paper, set aside.

Step 2

COMBINE flour, cocoa, baking soda and salt in a medium bowl; set aside. Beat butter and both sugars about 3 minutes on medium speed of a large mixer until light and fluffy. Add eggs, one at a time, until blended. Gradually mix in the flour mixture.

Step 3

FOLD in chocolate chips and ½ cup crushed candies.

Step 4

DROP tablespoons of dough onto parchment-lined cookie sheets. Sprinkle about ¼ teaspoon of crushed candies on top of each cookie before baking.

Step 5

BAKE 12 to 14 minutes edges are set and candies are melted. Cool 3 minutes on cooling rack. Carefully slide parchment paper with cookies onto cooling rack; cool completely on parchment paper.

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