Description
Delight in rich and festive Double Chocolate Peppermint Cookies, combining the deep flavor of Dutch process cocoa and semi-sweet chocolate chips with refreshing peppermint extract and peppermint chips. These soft and chewy cookies are perfect for holiday celebrations or any time you crave a chocolate-mint treat.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 6 tablespoons (30 g) Dutch process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla bean paste or extract
Add-ins
- 1/2 cup (100 g) peppermint chips, Andes
- 1/4 cup (50 g) semi-sweet chocolate chips
Topping (optional)
- 2 tablespoons crushed candy canes
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated sugar. Use an electric mixer to cream them together for two minutes until light and fluffy.
- Add egg yolks and extracts: To the creamed butter and sugars, add the egg yolks, peppermint extract, and vanilla. Mix on medium speed for two minutes until the mixture becomes pale and fluffy.
- Combine dry ingredients: Add the flour, cocoa powder, baking powder, baking soda, and salt to the wet mixture. Mix until just combined, being careful not to overmix.
- Fold in chips: Gently incorporate the peppermint chips and semi-sweet chocolate chips into the dough until evenly distributed.
- Shape cookies: Scoop the dough into 18 balls and arrange them two inches apart on the prepared baking sheets to allow spreading.
- Bake cookies: Bake for 12 minutes for cookies with crispier edges or 10 minutes for chewier centers, depending on your preference.
- Cool cookies: After baking, let the cookies cool on the baking sheets for two minutes, then transfer them to a wire cooling rack to cool completely for 10 minutes.
- Add topping and serve: Sprinkle crushed candy canes over the cooled cookies if desired. Serve and enjoy!
- Storage: Store any leftover cookies in an airtight container for up to three days to maintain freshness.
Notes
- Measure flour properly by spooning into the cup and leveling it off or by weighing to avoid using too much flour, which can affect cookie texture. 1 cup flour = 125 grams.
- For chewier cookies, bake for 10 minutes; for crispier edges, bake for 12 minutes.
- Use room temperature egg yolks for better creaming and texture.
- Softened unsalted butter helps achieve the right cookie consistency and flavor.
- Crushed candy canes are optional but add a festive crunch and extra peppermint flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
