Description
These Double Chocolate Peppermint Cookies combine rich cocoa and chocolate chips with refreshing peppermint extract and chips for a festive treat. Soft and chewy with optional crushed candy cane topping, they are perfect for holiday celebrations or any chocolate lover's craving.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour (156 g), spooned and leveled
- 6 tablespoons Dutch-process cocoa powder (30 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened (168 g)
- 3/4 cup light brown sugar, packed (165 g)
- 1/4 cup granulated white sugar (50 g)
- 2 egg yolks, at room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla bean paste or extract
Mix-ins
- 1/2 cup peppermint chips (100 g), Andes
- 1/4 cup semi-sweet chocolate chips (50 g)
- 2 tablespoons crushed candy canes for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, add softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream these together for two minutes until the mixture is light and fluffy.
- Add Egg Yolks and Extracts: To the creamed butter and sugars, add the egg yolks, peppermint extract, and vanilla bean paste or extract. Mix on medium speed for two minutes until pale and fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until combined.
- Add Chips: Fold in the peppermint chips and semi-sweet chocolate chips just until they are evenly distributed throughout the dough.
- Scoop Dough: Using a cookie scoop or spoon, portion out 18 balls of dough and arrange them on the prepared baking sheets, leaving about two inches between each dough ball to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes for crispier edges or 10 minutes if you prefer chewier centers.
- Cool and Garnish: After baking, allow the cookies to cool on the baking sheets for two minutes, then transfer them to a cooling rack for 10 minutes. If desired, sprinkle the tops with crushed candy canes for a festive touch.
- Store: Store any leftover cookies in an airtight container for up to three days to maintain freshness.
Notes
- Measure your flour properly by spooning it into a measuring cup and leveling it off to avoid dense cookies.
- Weighing flour (125 grams per cup) is the most accurate method to ensure consistent results.
- Using Dutch-process cocoa powder gives a richer, smoother chocolate flavor.
- Adjust baking time depending on desired cookie texture—less time for chewy, more for crisp edges.
- Allow cookies to cool slightly on the baking sheet before transferring to avoid breakage.
- Crushed candy canes are optional but add a nice peppermint crunch and festive appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
