Freshly Milled Double Chocolate Peppermint Cookies

If you love a cookie that feels festive and indulgent, you’re going to adore these Double Chocolate Peppermint Cookies made with freshly milled flour. Imagine biting into a rich, fudgy chocolate cookie with refreshing peppermint notes that tingles just right. There’s something magical about using flour straight from the mill—it adds a depth and freshness you just can’t get from store-bought bags. Plus, the aroma of chocolate and peppermint wafting through your kitchen might just make you feel like the holiday season is here, even if it’s the middle of summer. Whether you’re hosting a holiday party or having a cozy night in, these Christmas cookies might just become your go-to recipe for every holiday and beyond.

Course Dessert

Cuisine American

Keyword double chocolate peppermint cookies

Prep Time 10

Cook Time 10

Chill Time 2

Total Time 2 20

Servings cookies

Calories 200kcal

Ingredients

Cookie Dough:

1 ⅔ cups freshly milled soft white wheat flour finely milled (192 grams)
⅔ cup cocoa powder 68 grams
½ teaspoon baking soda
¼ teaspoon salt
½ cup softened butter 115 grams
¾ cup maple syrup 234 grams
1 egg
2 teaspoons vanilla extract
1 cup semisweet chocolate chips 230 grams

For dipping:

½ cup each of semisweet chocolate chips and white chocolate chips 115 grams each
2 teaspoons coconut oil separated
3-4 candy canes crushed

Instructions

In the bowl of a stand mixer, cream butter using the paddle attachment until smooth.
Add maple syrup and beat until well combined.
Add eggs and vanilla and mix well.
In a medium bowl, whisk together all dry ingredients.
Slowly add the flour mixture into the wet ingredients, and mix until combined.
Next, add in the chocolate chips.
Cover with plastic wrap and refrigerate dough for 2 hours.
Once the dough has chilled, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Scoop cookie dough out onto the prepared baking sheet and bake for 10-12 minutes.
In a microwave-safe bowl, melt white chocolate chips and 1 teaspoon of coconut oil in 15-30 second increments in the microwave, stirring between increments. Be careful not to burn the chocolate - it will burn easily! Do the same for the semisweet chocolate chips.
Once the cookies have completely cooled, dip half of each cookie into the white chocolate and then dip some of them into the semisweet chocolate. Then, sprinkle with crushed candy canes.

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