Description
These Double Chocolate Peppermint Cookies combine rich Dutch-process cocoa with peppermint extract and chips for a festive, chocolaty treat. Perfectly chewy with crisp edges, they capture the essence of holiday flavors in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 6 tbsp (30 g) cocoa powder, Dutch process
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp 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 tsp peppermint extract
- 1 tsp vanilla bean paste or extract
Add-ins and Toppings
- 1/2 cup (100 g) peppermint chips, Andes
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tbsp 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 and ensure even baking.
- Cream Butter and Sugars: In a large bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream them 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 the mixture becomes pale and fluffy.
- Incorporate Dry Ingredients: Add the flour, cocoa powder, baking powder, baking soda, and salt to the wet mixture. Mix until all ingredients are just combined, being careful not to overmix to maintain cookie texture.
- Fold in Peppermint and Chocolate Chips: Gently mix in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Scoop Dough Balls: Using a cookie scoop or spoon, form the dough into 18 balls. Place them about two inches apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes for crispier edges or 10 minutes for chewier centers.
- Cool and Add Toppings: Once baked, let the cookies cool on the baking sheets for two minutes before transferring them to a wire rack to cool completely for 10 minutes. Sprinkle crushed candy canes on top if desired, then serve.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling with a knife, or weigh it for best results (1 cup equals 125 grams).
- Using Dutch-process cocoa ensures a richer chocolate flavor, but natural cocoa can be substituted in a pinch.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- The crushed candy canes topping is optional but adds an extra festive crunch and minty taste.
- For softer cookies, bake for 10 minutes; for crispier edges, bake for the full 12 minutes.
- Room temperature egg yolks help in achieving a creamy, fluffy batter.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
