Description
Enjoy the festive flavors of Double Chocolate Peppermint Cookies with a perfect balance of rich cocoa and refreshing peppermint. These soft, chewy cookies studded with peppermint and semi-sweet chocolate chips are ideal for holiday gatherings or any time you crave a deliciously chocolaty treat with a minty twist.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch-processed cocoa powder
- 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 (such as 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°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, combine softened unsalted butter, light brown sugar, and granulated sugar. Use an electric mixer to cream the mixture for about two minutes until light and fluffy.
- Add Egg Yolks and Extracts: Mix in the egg yolks, peppermint extract, and vanilla bean paste or extract. Beat at medium speed for two minutes until the mixture becomes pale and fluffy, enhancing the texture of the cookies.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Ensure flour is properly measured for optimal texture.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing and maintain cookie tenderness.
- Add Chips: Fold in peppermint chips and semi-sweet chocolate chips evenly throughout the dough without overmixing.
- Form Cookie Dough Balls: Using a cookie scoop or spoon, shape 18 balls of dough. Place them on the prepared baking sheets, spacing each about two inches apart to allow spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes. Bake for 10 minutes for softer, chewier cookies or 12 minutes for cookies with crisper edges.
- Cool Cookies: Remove cookies from oven and let them rest on baking sheets for two minutes to firm up. Transfer them to a cooling rack and cool completely for about 10 minutes. Optionally, sprinkle crushed candy canes on top for extra festive crunch and flavor.
- Store: Store leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Make sure butter is softened for easier creaming with sugars.
- Use room temperature egg yolks to help the mixture blend smoothly.
- Do not overmix once dry ingredients are added to keep cookies tender.
- Crushed candy canes are optional but add a festive touch both visually and flavor-wise.
- Adjust baking time slightly based on whether you prefer chewy or crispier cookies.
