Description
These Double Chocolate Peppermint Cookies combine rich Dutch-process cocoa with refreshing peppermint chips and melted chocolate chips, creating the perfect festive treat. Soft and chewy with a hint of mint and a touch of crushed candy cane on top, these cookies are ideal for holiday gatherings or whenever you crave a chocolatey mint delight.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 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
- 1/2 cup (100 g) peppermint chips, Andes
- 1/4 cup (50 g) semi-sweet chocolate chips
Topping (Optional)
- 2 tbsp crushed candy canes
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, add 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, which helps to incorporate air for soft cookies.
- Add Egg Yolks and Extracts: Mix in the two egg yolks, peppermint extract, and vanilla bean paste or extract at medium speed. Continue beating for two minutes until the mixture is pale and fluffy, enhancing the flavor and texture.
- Combine Dry Ingredients: Add the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt into the wet mixture. Mix until just combined, avoiding overmixing which can make cookies tough.
- Incorporate Chips: Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the cookie dough.
- Scoop Dough: Using a cookie scoop or spoon, portion out the dough into approximately 18 balls. Place them two inches apart on the prepared baking sheets to allow space for spreading.
- Bake: Bake the cookies for 10–12 minutes. Bake for 10 minutes if you prefer chewier centers or up to 12 minutes for crisper edges.
- Cool and Decorate: After baking, let the cookies cool on the baking sheets for two minutes. Then transfer them to a cooling rack to cool completely, about 10 minutes. If desired, sprinkle crushed candy canes on top to add extra peppermint crunch.
- Store: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- This recipe was updated to use 1/2 cup (40 g) of Dutch-process cocoa powder for a richer chocolate flavor compared to the older version that used 6 tbsp (30 g).
- Properly measure your flour by spooning it into your measuring cup and leveling off with a knife, or better yet, weigh it. Using too much flour will negatively affect the cookie texture.
- For chewier cookies, bake on the lower end of the baking time; for crispier edges, bake a bit longer.
- Using crushed candy canes as a topping is optional but adds a festive crunch and extra peppermint flavor.
- Let cookies cool slightly on the baking sheets before moving to the rack to prevent breaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
